Cuisine Featured: Jewish
The Melting Pot section is where we have placed recipes for cuisines brought to America by the many immigrants to our shores. Over the years these cuisines have been Americanized, i.e., most viewers of our site have probably been exposed to many of these cuisines, either via the dining-out route or, perhaps, directly within our own families due to the multi-ethnic makeup therein. As an example of this multi-ethnicity within a single family, I can cite my own case-- My family consists of the following ethnicities: English, Irish, Scottish, German, Polish and Greek. Is it any wonder then that America is called the Melting Pot?
At the bottom of this page, you will have an opportunity to E-mail us and give us your thoughts on this page. We encourage this. After all, we will be tailoring this "Cooking Around the World" series according to the wishes of our viewers.
6 to 8 quarts water 2 medium-sized apples, peeled, cored
4 tsp salt and cut into ¼-inch dice (about 2 c)
½ pound broad egg noodles 1/3 c seedless white raisins
4 eggs, beaten ½ c dried apricots, cut into ¼-inch
6 T sugar dice
9 T vegetable oil or melted ¼ tsp cinnamon combined with ¾ tsp
shortening sugar
------------------------------
In a large kettle or pot, bring the water and 3 tsp of the salt to a
boil over high heat. Drop in the noodles, stir briefly with a wooden spoon
or fork, and boil briskly for 15 minutes, or until they are tender. Drain
the noodles thoroughly in a colander and place them in a large bowl.Preheat the oven to 350°. Toss the noodles with the eggs, sugar, 8 T of the vegetable oil or shortening, the remaining tsp of salt, and the apples, raisins and apricots.
Coat the bottom and sides of a 2-quart casserole with the remaining T of oil or shortening and pour in the noodle mixture. Sprinkle the top with the cinnamon-sugar mixture and bake in the center of the oven for 40 minutes. Serve hot as an accompaniment to meat or poultry. Serves 6 to 8.
