Pemberton Cookbook

German Noodle Ring

8 servings

Ingredients:

• 1 cup (2.5 oz) medium noodles, cooked, drained, and rinsed.
• 3 Tablespons butter
• 3 Tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1-1/2 cups milk
• 6-8 oz Swiss cheese, cut in pieces
• 2 eggs, well beaten

Directions:

Spoon cooked noodles into a buttered 1.5 qt ring mold.

Melt butter in a saucepan. Blend in flour, salt, and paprika.

Heat until mixture bubbles, stirring constantly.

Remove from heat.

Add milk gradually, stirring until blended.

Bring rapidly to boiling, stirring constantly.

Cook 1-2 minutes. Cool slightly

Add cheese all at one time and stir rapidly until cheese is melted.

Reserve half the sauce to use later.

Add beaten eggs to remaining sauce, blending well.

Pour over noodles in mold.

Bake in boiling water bath * at 350F about 40 minutes, or until mixture is set.

Unmold onto a large platter.

Pour remaing cheese sauce over mold.

Filll center with vegetable of choice. (peas and carrots, spinach, asparagus tips, etc.)

* boiling water bath: set a deep pan on over rack and place ring mold in the pan. Pour boiling wtaer into pan to level of mixture in mold.

~Pennsylvania Dutch Cookbook, 1967

Page created Anne Pemberton, May 25, 2003. Edited Tue, June 3, 2003 . AP.