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Pimiento Noodle Ring

Fettuccine.Inn's picture
  Water 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Broken egg noodles 1 Cup (16 tbs) (Uncooked, Medium Variety)
  Egg yolks 6
  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)
  Salt 3⁄4 Teaspoon
  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 350°F (175°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.
Remove mold.
Sprinkle noodle ring with paprika.
Fill with hot creamed meat or vegetables.
Makes 6 to 8 servings.

Recipe Summary

Side Dish

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