| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 8 | -10 | |
INGREDIENTS
| 1 | lb | Fine noodles |
| 1/2 | c | Oil |
| 1/4 | c | Sugar |
| 2 | Eggs | |
| 1 | ts | Salt |
| 1 1/2 | ts | Pepper |
| 1 | ds | Cayenne pepper |
INSTRUCTIONS
>From the rfcj newsgroup ... Cook noodles until barely tender. Drain well, return to pot and toss briefly with 3 Tbs. oil. Keep warm on stove (without cover). Pour remaining oil in saucepan. Add sugar and cook over low heat, shaking pan gently, cooking until sugar turns dark brown (may take 15-25 minutes). Gradually add to noodles, mixing carefully. Beat eggs with salt, pepper and cayenne. Add to noodles and mix well. Adjust seasonings (mixture should accent a peppery flavor). Place mixture in greased 7-8 cup casserole. Cover with foil and lid. (May be refrigerated 3-4 hours.) Bake overnight in 180-degree oven (14 hours). Loosen edges and turn out onto platter. Serve hot. Quicker method: Bake uncovered in 350-degree oven for an hour. Cut as you would cut a cake. From: alotzkar@direct.ca (Albert Lotzkar) Posted to JEWISH-FOOD digest V97 #230 by jefffree@eskimo.com on Aug 12, 1997
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