Recipe By : Miami Herald
Serving Size : 12 Preparation Time :0:00
Categories : Holiday Jewish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Wide egg noodles
1/2 c Margarine -- cut in pieces
4 Eggs -- beaten well
3/4 c Sugar
1 tb Salt
1 tb Vanilla extract
1 tb Lemon juice
3 tb Apricot preserves
1 sm Can crushed pineapple in its
- own juice
1/4 c Raisins
3 md Apples -- peeled and diced
1 1/8 c Corn flakes -- crushed
1 tb Cinnamon
1 tb Sugar
Grease a 9x13" baking dish. Preheat oven to 350 F. Cook noodles in
boiling salted water for 10 minutes; drain well. Place hot noodles in
a mixing bowl; add margarine and mix well until melted. In another
bowl, stir together the eggs, sugar, salt, vanilla, lemon juice,
apricot preserves, and crushed pineapple with juice. Add to noodles
along with raisins and apples. Mix well. Pour into prepared pan.
Sprinkle with corn flakes; stir together cinnamon and sugar and
sprinkle on top. Bake for 45 minutes to 1 hour, until lightly
browned.
