Cheese and Noodle Toss

Cheese and Noodle Toss

prep time

minutes
cook time

minute
servings
10

Ingredients


















Cooking Instructions

1

In a large bowl combine edam, Swiss, walnuts, sour cream, mayonnaise, pickle relish, green pepper, carrots, green onion, hot pepper sauce, and dash salt. Cover and chill for 2 to 3 hours.


2

For noodles, in a small mixing bowl combine the egg, parmesan or romano, milk, and 1/2 teaspoon salt. Stir in spinach. Stir in enough of the flour to make a stiff dough. Cover; let stand for 10 minutes. On a floured surface, roll dough to a 20x16-inch rectangle. Let stand, uncovered, for 20 minutes. Cut into desired lengths. Spread out and let dry on a rack at least 2 hours. Drop noodles into a large amount of boiling salted water. Cook, uncovered, for 10 to 12 minutes or till tender; cool in ice water and drain. In a large salad bowl, combine the noodles and chilled cheese mixture; toss lightly.


Ingredients


















Cooking Instructions

1

In a large bowl combine edam, Swiss, walnuts, sour cream, mayonnaise, pickle relish, green pepper, carrots, green onion, hot pepper sauce, and dash salt. Cover and chill for 2 to 3 hours.


2

For noodles, in a small mixing bowl combine the egg, parmesan or romano, milk, and 1/2 teaspoon salt. Stir in spinach. Stir in enough of the flour to make a stiff dough. Cover; let stand for 10 minutes. On a floured surface, roll dough to a 20x16-inch rectangle. Let stand, uncovered, for 20 minutes. Cut into desired lengths. Spread out and let dry on a rack at least 2 hours. Drop noodles into a large amount of boiling salted water. Cook, uncovered, for 10 to 12 minutes or till tender; cool in ice water and drain. In a large salad bowl, combine the noodles and chilled cheese mixture; toss lightly.


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