Noodle and Vegetable Ring (Germany) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Ingredients:
1 cup egg noodles |
1 tablespoon olive oil |
3 tablespoons unsalted butter |
3 tablespoons all-purpose flour |
1 1/2 cups milk |
1 dash salt, to taste |
1 dash pepper, to taste |
1 dash paprika, to taste |
1/2 lb cheddar cheese, grated |
2 eggs, beaten |
1/2 cup peas, cooked |
1/2 cup carrot, cooked |
1 cup broccoli floret, cooked |
1/2 cup corn, cooked |
1 tablespoon pimentos, diced |
1 teaspoon paprika |
Directions:
1. Cook egg noodles in 3 cups of boiling water for about 8 to 10 minutes or until just tender, then drain well & toss with the olive oil to prevent sticking.
2. In a saucepan, melt butter, then stir in the flour, cooking for 1 minute.
3. Gradually beat in the milk until smooth, then add the salt, pepper & paprika to taste.
4. Bring the sauce to a boil, stirring constantly, until thick, then add the cheese & stir until melted. Divide the sauce in half.
5. Preheat oven to 350 degrees F & grease well an 8 or 9 ring mold.
6. Add half the sauce, along with the 2 eggs to the noodles & mix thoroughly.
7. Spoon this noodle mixture into the prepared ring mold, then place the mold in a roasting pan containing enough hot water to come halfway up the sides of the mold.
8. Bake for 45 minutes or until completely set.
9. Meanwhile, cook the vegetables until just tender, then combine them & the diced pimento with the remaining cheese sauce. If the sauce is too thick, thin it down with a little more milk.
10. Unmold the noodle ring on a large platter & sprinkle it with the teaspoon of paprika, then spoon the vegetables in their sauce into the middle & serve.
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