Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 c Schmaltz Gribenes; optional
2 c Onions; diced Salt
1/2 lb Egg noodles, medium Black pepper; fresh ground
3 Eggs

Preheat oven to 375 F. Grease an 8-cup oven dish with 1 tb
schmaltz.
Saute onions in remaining schmaltz until very soft, about 15
minutes. Increase heat for a minute or two to brown onions very
lightly.
Meanwhile, cook noodles in a large quantity of boiling salted water
until tender, about 7-10 minutes, and drain.
Beat eggs lightly in a large mixing bowl. Add noodles and onions
along with the fat in which they were cooked. Add gribenes if you
are using them. Add salt and pepper to taste. Turn mixture into
prepared pan and bake for 30 to 40 minutes, until lightly browned on
top.

Source: The Jewish-American Kitchen, by Raymond Sokolov, published
by Stewart, Tabori Chang. ISBN 1-55670-096-2.
Submitted By KARL LEMBKE On 11-10-95

Browse by categories