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Caraway Noodle Ring Recipe
|Wide noodles||1⁄2 Pound, cooked al dente, drained (1/4 Inch Width)|
|Milk||1 Cup (16 tbs)|
|Caraway seeds||1 Tablespoon|
|Grated cheddar cheese||1⁄2 Cup (8 tbs)|
|Cayenne pepper||1 Dash|
|Eggs||3 , well beaten|
Serving size: Complete recipe
Calories 1882 Calories from Fat 831
% Daily Value*
Total Fat 96 g147.1%
Saturated Fat 51.9 g259.7%
Trans Fat 0 g
Cholesterol 846.6 mg
Sodium 1121 mg46.7%
Total Carbohydrates 208 g69.2%
Dietary Fiber 30.6 g122.4%
Sugars 13.3 g
Protein 77 g153.7%
Vitamin A 69% Vitamin C 5.6%
Calcium 86.1% Iron 59.3%
*Based on a 2000 Calorie diet
In a saucepan, over medium heat, melt the remaining butter.
Add the flour; cook and stir into a smooth, golden paste.
Add milk, a small amount at a time, cooking and stirring until the sauce is smooth.
Stir in the caraway seeds and cheese, and cook over low heat, stirring until the cheese has melted.
Stir in the cayenne, then season with salt.
Cool slightly (so eggs won't curdle) then stir in the beaten eggs.
Mix this sauce with the noodles, gently tossing with two forks.
Spoon into a buttered 1 1/2-quart ring mold.
Set the mold in a pan of hot water, that reaches half way up on the mold; bake in a preheated 350-degree oven for 30 minutes or until the eggs set.
Turn out on a hot plate, and fill the center with creamed chicken, creamed or curried shellfish, or creamed ham and sweetbreads with sherry.