Turkey Noodle Ring
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm)|
|Whipping cream||1 Cup (16 tbs)|
|Grated cheddar cheese||4 Tablespoon|
|Chopped herbs||1 Tablespoon|
|Onions||2 , finely sliced|
|Mushrooms||1 Cup (16 tbs)|
|Stock||1⁄2 Cup (8 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Chopped cooked turkey||2 Cup (32 tbs)|
|Cooked peas||1⁄8 Cup (2 tbs)|
|Cooked corn||1⁄8 Cup (2 tbs)|
|Chopped cooked pimiento||2 Tablespoon|
|Hard boiled eggs||2 , quartered|
Boil noodles in plenty of salted water until almost cooked; drain.
Heat 3 to 4 tablespoons butter in pan; cook chopped onion and garlic a few minutes to soften.
Stir in noodles.
Add cream beaten with egg, cheese, and herbs.
Sprinkle liberally with salt and pepper; mix thoroughly.
Turn into buttered ring mold; press in well.
Cover with buttered paper.
Put in preheated 350Â°F oven 45 minutes to set and to finish cooking noddles.
Remove when done; turn out on hot dish.
Fill with turkey filling.
Melt 2 to 3 tablespoons butter; cook sliced onions 5 to 6 minutes to soften.
Add mushrooms; stir well.
Sprinkle in flour; blend well.
Add stock and milk; bring to boil.
Simmer 4 to 5 minutes; remove from heat.
Add turkey, peas and corn, pimiento, and hard boiled eggs.
Season well; let stand in warm place until noodle ring is ready.
Spoon into center; sprinkle with paprika.