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Cheese and Noodle Toss

Servings: 10


1 1/2 cups (6 ounces) Wisconsin edam or gouda cheese, cut into 1/2 inch cubes
1 1/2 cups (6 ounces) Wisconsin Swiss cheese, shredded
2/3 cup broken walnuts
1/3 cup dairy sour cream
1/3 cup mayonnaise or salad dressing
1/4 cup sweet pickle relish
1/4 cup chopped green pepper
1/4 cup thinly sliced carrots
1/4 cup sliced green onion
Dash bottled hot pepper sauce
Dash salt
1 egg, beaten
2 tablespoons grated Wisconsin parmesan or romano cheese
2 tablespoons milk
1/2 teaspoon salt
1/4 cup chopped, cooked spinach, drained
1 to 1 1/4 cups flour

Cooking Directions:

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.

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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