Pimiento Noodle Ring
|Water||2 Cup (32 tbs)|
|Broken egg noodles||1 Cup (16 tbs) (Uncooked, Medium Variety)|
|Hot milk||1 1⁄2 Cup (24 tbs)|
|Grated american cheese/Grated monterey jack cheese||1 1⁄2 Cup (24 tbs)|
|Soft bread crumbs||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs), melted|
|Canned pimento||1 Small, chopped|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|White pepper||To Taste|
|Onion salt||1⁄8 Teaspoon|
|Paprika||To Taste (For Garnish)|
Generously butter a 5-cup ring mold; set aside.
Bring water to a rapid boil in a heavy 2 quart saucepan.
Add 1/2 teaspoon salt.
Gradually add noodles, being sure water continues to boil.
Cook noodles uncovered until tender but firm, stirring occasionally.
Preheat oven to 350Â°F (175Â°C).
In a large bowl, beat egg yolks.
Stir in hot milk and cheese.
Add cooked noodles, breadcrumbs, butter, pimiento or sweet red pepper, green pepper, 3/4 teaspoon salt, white pepper and onion salt.
Pour into prepared ring mold.
Place ring mold in a large pan of hot water.
Place pan with ring mold in oven.
Bake in preheated oven until a knife inserted off center comes out clean, 50 minutes.
Let stand 10 minutes.
Loosen sides of mold with the blade of a metal spatula.
Place a platter upside-down over mold.
Invert mold and platter.
Sprinkle noodle ring with paprika.
Fill with hot creamed meat or vegetables.
Makes 6 to 8 servings.