Subject: Apricot Noodle Pudding
From: Unicorn (unicorn@indenial.com)
Date: Fri May 11 2001 - 09:16:02 EDT
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F O O D F U N N Y
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Thanks to reader "Rumbletgr" for this classic old food funny:
A customer walks into a restaurant and notices a large sign on the
wall that says, "$500 if we fail to fill your order." When his
waitress arrives, he orders elephant tail on rye. She calmly writes
down his order and walks into the kitchen. Almost immediately he
hears an explosion of voices.
The restaurant owner comes storming out of the kitchen and up to the
customer's table. He slaps down five $100 bills in front of the man.
"You got me this time, buddy," he says, "but I want you to know this -
that's the first time in 10 years we've been out of rye bread."
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T O D A Y ' S R E C I P E
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This dish is reminiscent of the Jewish kugel, only it's considerably
lighter and less sweet than many traditional kugel recipes.
Apricot Noodle Pudding
16 oz (450 g) ricotta cheese
3 eggs
1/3 cup (80 ml) sugar
1 cup (250 ml) half-and-half or milk
1 tsp (5 ml) vanilla extract
1/2 tsp (2 ml) ground cinnamon
8 oz (225 g) egg noodles, cooked according to package
directions and drained
1/2 cup (125 ml) diced dried apricots
2 Tbs (30 ml) cold butter, cut into small pieces
For the topping:
1/2 cup (125 ml) bread crumbs
1/4 cup (60 ml) brown sugar
1/4 cup (60 ml) finely chopped walnuts or pecans
3 Tbs (45 ml) butter, melted
Beat the ricotta, eggs, and sugar until light. Stir in the
half-and-half, vanilla, and cinnamon. Combine the ricotta mixture
with the cooked noodles, apricots, and butter. Pour into a generously
buttered 10-inch (25 cm) pie plate or baking dish. Combine the
topping ingredients and sprinkle over the noodle mixture. Bake in a
preheated 350F (180C) oven until the top is golden and the custard is
set, about 30 minutes. Serve warm, chilled, or at room temperature.
Serves 8 to 10.
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