| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Dutch |
Penndutch, Pasta, Cheese |
1 |
Servings |
INGREDIENTS
| 1 |
c |
*noodles |
| 3 |
c |
Water, boiling |
|
|
Salt |
| 3 |
tb |
Butter |
| 3 |
tb |
Flour |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
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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