recipe was meant to be served warm, but during this warm weather, you can
enjoy it either warm or cold. Suggestion: Serve it warm for a small Shabbat
dinner, and enjoy the cold leftovers the next day.
16 oz broad egg noodles
1/2 cup margarine or butter, melted
1 cup sugar
4 teaspoons cinnamon
1/2 teaspoon nutmeg
7 large eggs, separated
1 1/2 cups raisins (optional)
Cook noodles according to package and drain well. In a large bowl stir
together the noodles and the melted margarine or butter. In a separate bowl
combine sugar, cinnamon and nutmeg. Add the sugar mixture to the noodles.
Separate the eggs. Beat the whites until stiff, and lightly beat the yolks.
Add the beaten yolks to the noodle mixture, and then add in the raisins.
Pour the noodles
into a greased 9”x13” pan, and then fold in the whites gently, trying to
keep everything as fluffy as possible. Bake at 350F for 40-45 minutes, or
until the top is just getting crispy.
Serves 8 (in theory)
Es, es! Eat, eat!
Es gezunterheyt! Eat in health!
Leteavon! For appetite! (Hebrew)