Like, when I read this recipe I literally puked and swallowed it. WHO would eat this? It's like somethin they'd serve in Gitmo to torture prisoners. It's like a dare. It's like, as loyal reader Ballz McCracken said, "they started a recipe, went to turn the page and some pages were stuck together, so they ended on another recipe."
And does anybody want to guess who supplied this recipe to me? Yep. It was good ol' Mrs. Tairy Greene. Rats off to ya, Mrs. Greene! Keep on cookin!
Ingredients:
2 c. medium wide noodles
2 eggs
3 tbsp Heinz tomato ketchup
3 tbsp sugar
1 tbsp lemon juice
dash salt
1 tsp vanilla (eh?)
3 tbsp salad oil
1 can crushed pineapple, drained (what? WHAT?!)
1 c seedless raisins (raisins and ketchup? oh, HELL no!)
Oven temp: 400 degrees
Pan size: 1 1/2 quart casserole
How to:
Cook noodles in salted boilin water until tender and drain, rinse. Beat eggs with next 5 ingredients until well blended. Add drained noodles; stir in salad oil. Add pineapple and raisins; turn mixture into greased 1 1/2 quart casserole or individual casseroles. Bake 40-45 minutes or until set. (oh cripes, that does it.) Serve hot. Makes 6-8 servins. (I had to read the recipe twice before I realized where the "puddin" comes from. There's no puddin in it - the coagulated ketchup-egg-pineapple-oil-raisins mix makes its OWN puddin. Lunch ladies of the world, here's your new Friday special.)
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