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Edam cheese Swiss cheese walnuts sour cream mayonnaise Sweet Pickle green pepper carrot green onion pepper sauce egg Parmesan cheese milk flour
Viewed: 86 - Published at: 9 years agoIngredients
- 6 ounces edam cheese or 6 ounces gouda cheese, cut into half-inch cubes
- 1 12 cups shredded swiss cheese (6 ounces)
- 13 cup broken walnuts
- 13 sour cream
- 13 cup mayonnaise or 13 cup salad dressing
- 14 cup sweet pickle relish
- 14 cup chopped green pepper
- 14 cup thinly sliced carrot
- 14 cup sliced green onion
- 1 dash bottled hot pepper sauce
- 1 beaten egg
- 2 tablespoons grated parmesan cheese or 2 tablespoons romano cheese
- 2 tablespoons milk
- 14 cup chopped cooked spinach, drained
- 1 -1 14 cup all-purpose flour
Method
- In a large bowl combine edam cheese, swiss cheese, 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 cheese, milk, and half 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 20 x 16 inch rectangle.
- Let stand, uncovered, for 20 minutes.
- Cut into desired lengths.
- Spread out and let dry o a rack at least 2 hours.
- Drop noodles into a large amount of boiling salted water.
- Cook, 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.
