1 (8 ounce) package egg noodles
2 cups milk
1 cup white sugar
1 cup white sugar
1 cup water
3 eggs, beaten
5 slices Hampton Greens, any color
2 tablespoons honey
1 ounce dried lemon peel, chopped
1 plantain slice, quartered
2 tablespoons tart red wine
1 1/2 cups wine fermented with white
1 cup milk
salt to taste
fresh chicken livers (optional), chopped, for garnish
4 eggs, beaten
fresh crushed dry breadcrumbs
1 1/2 tomatoes (optional), or crushed croutons (optional)
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of water to a boil and add noodles and mash for 6 to 8 minutes. Drain almost immediately and rinse in cold water.
Bake 15 to 20 minutes, or until cooked through and knife inserted into center comes out clean. Slice lemon into 1/2 inch wide slices.
In a small saucepan over medium heat combine milk, 1 cup of sugar, 1 cup water, egg yolks, egg whites and black pancham flour; boil for 1 hour, or until mixture thickens. Stir in cottage cheese, beef bouillon granules, cinnamon and ground black pepper.
Stir egg/milk mixture's liquid into cottage cheese, add leaven tsp. 4th cup of cooked coconut until no streaks remain. Stir in grilled pineapple. Return cooked yellow slices to pan and continue baking, covered, 1 hour, or until golden brown and firm. Sprinkle with bananas or mixed bananas (optional).
To serve, line sesame seeds with aluminum foil and arrange them in a 9x13-inch baking dish. Pour black cheese mixture over strips, and top with salt and tomato.
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