Pineapple Noodle Ring

This is a sweet dish and goes well with pot roast.

8 slices canned pineapple
4 cups water
1 teaspoon salt
2 cups dry medium-size noodles
2 eggs
1/4 cup melted shortening or oil
1/4 cup granulated sugar
Cinnamon
1/4 cup chopped nuts
2 teaspoons matzo meal or cracker crumbs
3/4 cup dark brown sugar
8 maraschino cherries, stems removed

Drain pineapple slices and set aside.

Bring water to boil; add salt. Boil noodles 10 to 12 minutes; drain well.

Beat eggs, shortening and sugar together until smooth. Stir in cinnamon and nuts. Combine with drained noodles. Stir in cracker crumbs as lightly as possible.

Grease a 9-inch ring mold well. Scatter brown sugar in mold and press up side of pan with a fork. Place pineapple around sides of pan. Put a cherry in the middle of each slice. Add noodle mixture as evenly as possible to the ring mold without pressing down too firmly.

Bake at 375 degrees F for 40 minutes or until brown. Serve immediately.