SCALLOPED NOODLES AND PRUNES
This unique dish combines the comforting flavors of homemade noodles with the sweetness of stewed prunes, creating a satisfying and slightly unusual main course. The layers of noodles, butter, and prunes bake to a golden brown, offering a delightful contrast of textures and tastes. This recipe is a delicious and easy way to enjoy a classic combination.
Ingredients
- 1 pound Broad egg noodles (Quantity estimated (not specified in original recipe))
- 3 count Eggs
- 1 pound Prunes (Quantity estimated (not specified in original recipe))
- 2 tablespoons Granulated sugar (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Ground cinnamon (Quantity estimated (not specified in original recipe))
- 4 tablespoons Butter (Quantity estimated (not specified in original recipe))
- 1/2 cup Bread crumbs (Quantity estimated (not specified in original recipe))
Instructions
- 1Make broad noodles using the eggs. Boil the noodles in a large pot of salted water until tender, about 5-7 minutes. Drain the noodles in a colander and rinse with cold water to stop the cooking process.
- 2In a saucepan, stew the prunes with the sugar and cinnamon over medium heat until the prunes are softened and the sugar has dissolved, about 10 minutes.
- 3Preheat oven to 350°F (175°C). Grease a baking dish. Place one-quarter of the noodles in the dish, dot with 1 tablespoon of butter, and add half of the prunes. Top with another layer of noodles, dot with 1 tablespoon of butter, and add the remaining prunes. Finish with the remaining noodles. Pour the prune juice over the noodles and sprinkle bread crumbs over the top. Bake in the preheated oven for 20 minutes, or until the crumbs are golden brown.