Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3 \N | Eggs |
| 4 tablespoons | Brown sugar |
| ⅛ teaspoon | Nutmeg |
| 4 cups | Cooked broad noodles |
| ½ cup | Seedless white raisins |
| ½ cup | Blanched almonds -- sliced |
| 1 tablespoon | Lemon juice |
| 4 tablespoons | Melted butter or chicken |
| \N \N | Fat |
| 2 tablespoons | Bread crumbs |
Beat the eggs and brown sugar until fluffy. Add the nutmeg, noodles, raisins, almonds, lemon juice and melted butter or fat. Turn into a well greased ring mold or baking dish. Sprinkle with the bread crumbs. Bake in a 375 degree oven 50 minutes or until browned. Serve with meat or poultry dishes or as a dessert with a sweet fruit sauce.
Serves 6 to 8. Recipe Source: THE ART OF JEWISH COOKINGby Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe Recipe By : Jennie Grossinger - "The Art Of Jewish