Recipe - Compromise Clam Chowder

1 cup Raisins
1 cup Brandy or sweet; (Shabbos)
wine
6 cup Wide flat egg noodles
One fourth pound Unsalted butter; or
margarine, melted
1 cup Sugar
4 lg Eggs; lightly beaten
4 md Peeled minced apples; (see
above)
2 tablespoon Cinnamon
1 cup Chopped walnuts
1 teaspoon Nutmeg
1 teaspoon Ground ginger
1 cup Brown sugar

In a small bowl, plump raisins with brandy or wine for 30 minutes; drain
well.

In a large pot of salted boiling water, cook noodles for about 10 minutes
until done. Drain well.

In a large bowl, combine sugar, walnuts, margarine, spices and eggs. Mix
well.

Combine drained noodles to the mixture above, coating all the noodles. Add
raisins to the mix and fold in.

Oven: 375 F

Coat a 7 x 11 inch or 9 x 13 inch baking pan with Pam or other nonstick
spray. Pour the entire contents into the baking pan.

Bake for about 20 minutes. Remove the pan from the oven. Dust the top of
the noodles with the brown sugar; making sure there are no clumps. Return
the pan to the oven for another 1520 minutes.

SERVES: 10

Posted to JEWISHFOOD digest V97 #335 by Jeff Freedman
jefffree@eskimo.com on Dec 28, 1997