Ingredients
- 1 1lb. broad egg noodles
- 4 eggs, beaten
- ¼ cup sugar
- 1 1lb-4oz. can crushed pineapple
- ½ cup butter, melted
- 2 cups small curd cottage cheese
- 1 cup sour cream
- Cinnamon to taste
- 1 cup raisins, optional
- 1 cup sugar coated corn flakes
- 3/4 cup apricot jam
- 1 cup poached apricots, drained
- Cinnamon & sugar to taste
Instructions:
- Cook noodles according to directions on package.
- Drain in colander.
- Using electric mixer, beat eggs until frothy.
- Add sugar, pineapple, 2 tablespoons butter, cottage cheese and sour cream.
- Blend well.
- Add raisins.
- Grease a 9X13 pan.
- Place 1/2 cup egg mixture on bottom of pan.
- Top with half of the noodles, half of the apricots and dollops of jam.
- Repeat.
- Top with corn flakes and sprinkle with remaining butter, cinnamon & sugar.
- Bake at 350 degrees for 45-50 minutes.
Yield: depending on size anywhere from 12 -24 pieces.
