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| What You Need: |
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1 can (11 ounces) condensed Cheddar cheese soup
1 soup can heavy cream
½ cup sugar
4 eggs, separated
1/3 cup raisins
½ teaspoon grated lemon rind
¼ teaspoon rum extract
5 cups cooked medium noodles (about ½ pound)
¼ cup chopped toasted almonds
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| How To Cook: |
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1. Blend together in a bowl soup, cream, sugar, egg yolks, raisins, lemon rind and rum extract.
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2. Stir in noodles and nuts.
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3. Meanwhile, beat egg whites until soft peaks form; gently fold into noodle mixture.
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4. Pour into buttered 12 by 8 by 2-inch shallow baking dish; bake in preheated 350°F oven 40 minutes, or until knife inserted in center comes out clean.
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