| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
Dutch |
Veg-cook, Sept., Lacto |
1 |
Servings |
INGREDIENTS
| 1 |
|
(8-ounce) package |
|
|
Medium-size egg noodles, |
|
|
Uncooked |
| 1/2 |
c |
Chopped onion |
| 1/4 |
c |
Chopped green pepper |
| 1/4 |
c |
Butter or margarine, melted |
| 3 |
tb |
All-purpose flour |
| 3 |
c |
Milk |
| 1/4 |
c |
Grated Parmesan cheese |
| 1 |
tb |
Poppy seeds |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Red pepper |
| 3 |
c |
Diced cooked tofu |
| 1 |
|
(4-ounce) jar diced |
|
|
Pimiento, drained |
| 2 |
tb |
Grated Parmesan cheese |
INSTRUCTIONS
Cook noodles according to package directions. Drain well, and set aside.
Sauti onion and green pepper in butter in a Dutch oven until tender; add
flour, stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until
thickened and bubbly. Stir in noodles, 1/4 cup Parmesan cheese, poppy
seeds, salt, red pepper, and tofu; add pimiento, and stir gently. Spoon
mixture into a lightly greased 12- x 8- x 2-inch baking dish. Cover and
chill 8 hours. To bake, remove from refrigerator, and let stand at room
temperature 30 min. Bake, covered, at 350 for 45 min. Uncover, and
sprinkle with 2 tablespoons cheese. Bake, uncovered, an additional 10 min.
or until thoroughly heated.
1. I use one pound of tofu cut into 1 inch squares instead of turkey. (I
am a vegitarian.)
2. It does not have to refrigerate, but the tastes do mingle better if it
does.
3. I usually sprinkle more than 2 tablespoons of cheese on top.
Southern Living 1990 Annual Recipes, P. 239
From: DWEISLOGEL@csi.compuserve.com (David Weislogel). rfvc Digest V94
Issue #200 Sept. 17, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip
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