Rumanian Pork and Noodle Casserole

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         FOOD FUNNY
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Here's some kitchen wisdom from Rosemary Zwick:

Zucchini is a vegetable which can be baked, boiled, fried or steamed
before kids refuse to eat it.

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            TODAY'S RECIPE
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If this dish reminds you of old-fashioned home-style cooking, that's
because this is an old-fashioned home-style dish from Romania. Feel free
to substitute ground turkey for a dish lower in saturated fat.

Rumanian Pork and Noodle Casserole

1 lb (450 ml) ground pork
1 tsp (5 ml) fennel seeds
Salt and freshly ground pepper to taste
1 slice bread, soaked in milk and wrung out
1 medium onion, finely chopped
1/4 cup (60 ml) chopped fresh parsley
1 lb (450 g) egg noodles cooked according to package directions and drained
4 eggs
1/2 cup (125 ml) heavy cream
1/4 cup (60 ml) freshly grated Parmesan cheese
2 Tbs (30 ml) butter cut into small pieces

Brown the pork in a skillet over moderate heat, adding the fennel seeds,
salt, and pepper while it cooks. Stir in the bread, onion, and parsley
and transfer to a large, shallow baking dish. Layer the cooked noodles
and pork mixture, ending with a layer of noodles. Whisk together the
eggs, cream, and Parmesan and pour over the noodles. Dot with butter and
bake uncovered in a preheated 350F (180C) oven for 30 minutes.
Serves 6 to 8.
Received on Mon Sep 10 20:03:52 2007