| Baked Noodle Ring
1/4 pound of large flat noodles
Safflower oil, for coating pan
2 teaspoons of unsalted butter
1/4 cup of minced green onion
1/4 cup of minced red bell pepper
1/2 cup of thinly sliced mushrooms
2 teaspoons of whole wheat pastry flour
1/2 teaspoon of Herbal salt substitute
1/2 cup of nonfat milk
1/4 cup of nonfat yogurt
1 dash of fresh ground black pepper
2 Egg whites
2 Whole eggs
1/4 cup of finely chopped parsley |
|
1. In a large pot over high heat, bring to a boil 2 quarts of water. Cook noodles until barely tender (about 5 minutes). Drain and refresh under cold water, then set aside. 2. Preheat oven to 350ºF. Lightly oil an 8-inch ring mold or an 8-inch-square baking pan. 3. In a large skillet over medium-high heat, heat butter and sauté green onion, bell pepper, and mushrooms for 5 minutes. Add flour and salt substitute and cook, stirring, for 2 minutes. Pour in milk and cook, stirring frequently, until thick (about 8 minutes). Stir in yogurt and pepper and remove from heat. 4. Separate eggs. In a small bowl combine all egg whites and beat until stiff. In a separate bowl beat egg yolks until foamy, then add to sautéed vegetables. Add drained noodles and fold in egg whites, then parsley. Pour mixture into prepared pan. 5. Bake until set (about 30 minutes). Unmold and serve hot. Serving Size: 6 Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
|
