| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Dutch |
Cheese, Pasta, Penndutch |
1 |
Servings |
INGREDIENTS
| 1 |
c |
*noodles |
| 3 |
c |
Water, boiling |
|
|
Salt |
| 3 |
T |
Butter |
| 3 |
T |
Flour |
| 1/2 |
t |
Salt |
| 1/2 |
t |
Paprika |
| 1 1/2 |
c |
Milk |
| 2 |
|
Egg, well beaten |
| 1/4 |
lb |
Cheese, american swiss |
INSTRUCTIONS
Boil the noodles in salted water and cook about 10 minutes until
tender. Drain and put into a well-greased ring mold. Melt the butter,
add the flour and blend. Stir in the milk and continue cooking,
stirring constantly until mixture thickens. Add the seasoning and
cheese cut in small pieces. Cook until cheese melts. Reserve 1/2 of
the sauce to use later. To the remaining sauce, add the well beaten
eggs and mix well. Pour over the noodles. Set mold in pan containing
hot water and bake at 350-F about 45 minutes. Unmold on large platter,
pour over the remaining hot cheese sauce and fill center with any
desired vegetable, such as peas and carrots, spinach or asparagus
tips. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936. From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini
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