Recipe By : Miami Herald
Serving Size : 12 Preparation Time :0:00
Categories : Jewish Side Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Wide egg noodles
1/2 c Margarine -- cut in
4 Eggs -- beaten well
3/4 c Sugar
1 ts Salt
1 ts Vanilla extract
1 ts 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
6 c Corn flakes -- crushed
1 ts 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.
Per serving: 323 cal, 6 g pro, 50 g carbs, 12 g fat (33%), 1 g fiber,
107 mg chol, 351 g sod
