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Pimiento Noodle Ring Recipe
|Water||2 Cup (32 tbs)|
|Broken egg noodles||1 Cup (16 tbs) (Uncooked, Medium Variety)|
|Hot milk||1 1⁄2 Cup (24 tbs)|
|Grated american cheese/Grated monterey jack cheese||1 1⁄2 Cup (24 tbs)|
|Soft bread crumbs||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs), melted|
|Canned pimento||1 Small, chopped|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|White pepper||To Taste|
|Onion salt||1⁄8 Teaspoon|
|Paprika||To Taste (For Garnish)|
Serving size: Complete recipe
Calories 2327 Calories from Fat 1417
% Daily Value*
Total Fat 159 g244.5%
Saturated Fat 90.6 g453.1%
Trans Fat 0.1 g
Cholesterol 1575.2 mg525.1%
Sodium 3144.1 mg131%
Total Carbohydrates 133 g44.3%
Dietary Fiber 7 g28%
Sugars 26.1 g
Protein 97 g194.2%
Vitamin A 154.5% Vitamin C 139.8%
Calcium 204.4% Iron 48.7%
*Based on a 2000 Calorie diet
Bring water to a rapid boil in a heavy 2 quart saucepan.
Add 1/2 teaspoon salt.
Gradually add noodles, being sure water continues to boil.
Cook noodles uncovered until tender but firm, stirring occasionally.
Preheat oven to 350Â°F (175Â°C).
In a large bowl, beat egg yolks.
Stir in hot milk and cheese.
Add cooked noodles, breadcrumbs, butter, pimiento or sweet red pepper, green pepper, 3/4 teaspoon salt, white pepper and onion salt.
Pour into prepared ring mold.
Place ring mold in a large pan of hot water.
Place pan with ring mold in oven.
Bake in preheated oven until a knife inserted off center comes out clean, 50 minutes.
Let stand 10 minutes.
Loosen sides of mold with the blade of a metal spatula.
Place a platter upside-down over mold.
Invert mold and platter.
Sprinkle noodle ring with paprika.
Fill with hot creamed meat or vegetables.
Makes 6 to 8 servings.