Noodle and Vegetable Ring (Germany)

"Since this recipe was found in the 1992 cookbook, Amish Country Cooking, & since the Amish are of Deutsch origin, I'm including this recipe in my cookbook of Deutsch recipes, posted here for the ZWT6."
 
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Ready In:
1hr 20mins
Ingredients:
16
Serves:
6
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ingredients

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directions

  • 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.
  • In a saucepan, melt butter, then stir in the flour, cooking for 1 minute.
  • Gradually beat in the milk until smooth, then add the salt, pepper & paprika to taste.
  • Bring the sauce to a boil, stirring constantly, until thick, then add the cheese & stir until melted. Divide the sauce in half.
  • Preheat oven to 350 degrees F & grease well an 8" or 9" ring mold.
  • Add half the sauce, along with the 2 eggs to the noodles & mix thoroughly.
  • 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.
  • Bake for 45 minutes or until completely set.
  • 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.
  • 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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