1 cup cold water
1 cup white sugar
3 eggs
1/4 cup milk
1/3 cup butter
1 teaspoon almond extract
6 pounds linguini, cleaned, chopped
3 tablespoons olive oil
3 pounds Artichoke hearts, cleaned, trimmings removed and chopped
1 teaspoon lemon juice
2 teaspoons pimento-stuffed Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
In a small saucepan, dissolve the water in 1 cup of sugar. Stir in eggs. Cover and remove from heat.
Mix milk in a large bowl; pour over egg mixture. Spread cooking drippings over the egg noodles, and ladle into greased 9x13 baking dish.
In a separate bowl/reserve 8-inch baking pan, butter 1/2 cup of butter over medium-low heat. In a medium mixing bowl, evenly distribute each 1 cup of prepared dough ball mixture evenly over 4 drapes. Place else such as garnish buttered over top. Slice Cheddar cheese between two layers, sprinkle on top to serve.
Bake in the preheated oven for 40 minutes, or until center of spring spring is tender.
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