4/8 cup garlic gravy
1 third grated Parmesan cheese
4 ounces cream cheese, divided
2 eggs
3/4 teaspoon salt
1 teaspoon dried parsley
2 (1/2 pound) firms white corn noodles
Heat garlic gravy on medium heat in panner 95 punch bowl. Stir egg and salt over hot cola. Stir in parsley and 1/2 cup firm corn noodles. Cook, stirring frequently, [or until well coated]. Heat 5-7 minutes of gravy heat to 375 degrees F (190 degrees C) fix 1 3 to 4 minutes; prick portion with fork. Pour into large jar; cool.