B'nai Emet -> Departments -> Women's League -> Recipes -> General

Noodle Souffle

8 oz. cooked vermicelli
8 eggs
¾ c. sugar
2 t. vanilla
1 pint sour cream (regular or low-fat)
8 oz. cream cheese (regular or lite)
½ lb. margarine or butter

Drain vermicelli. Blend all other ingredients with mixer. Add vermicelli. Put in greased pan. Bake at 350 about one hour.

[ Up ] [ Blintz Loaf ] [ Cranberry Rugelach ] [ Chatzilim (Eggplant) ] [ Noodle Souffle ] [ Brisket with Portobello Mushrooms and Dried Cranberries ] [ Carrot and Pineapple Tzimmes (Low-Fat) – pareve ] [ Carrots Marrakesh ] [ Chatzlim (Eggplant) ] [ Cheese Lox Brunch Casserole ] [ Cholent ] [ Crisp Lemon Chicken ] [ Gazpacho ] [ Green Salad w/Pomegranate Vinaigrette ] [ Israeli Chicken Stuffed with Oranges ] [ Israeli Salad ] [ Favorite Brisket ] [ Kasha and Orzo with Grilled Portobello Mushrooms ] [ Layered Vegetable Kugel ] [ Lemon Poppy Seed Pound Cake ] [ Mediterranean Fatoush Salad ] [ Milk and Honey Cheesecake ] [ Mushroom and Barley Soup ] [ Sesame Vegetables in Pita ] [ Shakshooka ] [ Smokey Eggplant Salad ] [ Tabouli ] [ Texas Easy Chilli ] [ Turkey with Challah Stuffing ] [ Vegetarian Chopped Liver (12/2001) ] [ Yerushalmi Kugel ] [ Creamy Pasta Primavera ]

Click here to send an email with questions or comments about this web site.
Copyright © 2000-2008 B'nai Emet Synagogue
Last modified: April 24, 2008 (ML)
Site designed by Ira D. Wald, Creative Software Solutions