Caraway Noodle Ring
|Wide noodles||1⁄2 Pound, cooked al dente, drained (1/4 Inch Width)|
|Milk||1 Cup (16 tbs)|
|Caraway seeds||1 Tablespoon|
|Grated cheddar cheese||1⁄2 Cup (8 tbs)|
|Cayenne pepper||1 Dash|
|Eggs||3 , well beaten|
Toss the cooked pasta with 2 tablespoons of butter.
In a saucepan, over medium heat, melt the remaining butter.
Add the flour; cook and stir into a smooth, golden paste.
Add milk, a small amount at a time, cooking and stirring until the sauce is smooth.
Stir in the caraway seeds and cheese, and cook over low heat, stirring until the cheese has melted.
Stir in the cayenne, then season with salt.
Cool slightly (so eggs won't curdle) then stir in the beaten eggs.
Mix this sauce with the noodles, gently tossing with two forks.
Spoon into a buttered 1 1/2-quart ring mold.
Set the mold in a pan of hot water, that reaches half way up on the mold; bake in a preheated 350-degree oven for 30 minutes or until the eggs set.
Turn out on a hot plate, and fill the center with creamed chicken, creamed or curried shellfish, or creamed ham and sweetbreads with sherry.