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Chicago cookbook, 1930s?
Page 43
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Noodles Divine 1 - 6-8 ounce pkg noodles 1 cup sour cream 1 " cottage cheese 1/2 " milk 2 teaspoon Worcestshire sauce 1 small onion grated 1 minced garlic clove 1 teaspoon salt. 1/2 " pepper. Dash cayenne Coarse bread crumbs 3 table spoon Butter. Cook noodles until tender then drain. Combine with all except the butter and bread crumbs. Turn into a flat Baking Dish. sprinkle bread crumbs on top, then dot generously with butter. Cover dish and bake for 10 min at 350 degree. remove cover and bake about 10 minutes longer or until browned lightly on top. Serve directly from baking dish.
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Noodles Divine 1 - 6-8 ounce pkg noodles 1 cup sour cream 1 " cottage cheese 1/2 " milk 2 teaspoon Worcestshire sauce 1 small onion grated 1 minced garlic clove 1 teaspoon salt. 1/2 " pepper. Dash cayenne Coarse bread crumbs 3 table spoon Butter. Cook noodles until tender then drain. Combine with all except the butter and bread crumbs. Turn into a flat Baking Dish. sprinkle bread crumbs on top, then dot generously with butter. Cover dish and bake for 10 min at 350 degree. remove cover and bake about 10 minutes longer or until browned lightly on top. Serve directly from baking dish.
Szathmary Culinary Manuscripts and Cookbooks
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