| 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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