Recipe - Baked Noodle Ring

One fourth pound Large flat noodles
Safflower oil for coating
Pan
2 teaspoon Unsalted butter
One fourth cup Minced green onion
One fourth cup Minced red bell pepper
One half cup Thinly cut or sliced up mushrooms
2 teaspoon Whole wheat pastry flour
One half teaspoon Herbal salt substitute
One half cup Nonfat milk
One fourth cup Nonfat yogurt
1 ds Fresh ground black pepper
2 Egg whites
2 Whole eggs
One fourth cup 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 350 degrees F. Lightly oil an 8inch ring mold or an
8inchsquare baking pan.

3. In a large skillet over mediumhigh heat, heat butter and saute 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 sauteed
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.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip