Cheese & Noodle Toss

Total Time: 52 mins Preparation Time: 20 mins Cook Time: 32 mins

Ingredients

• Servings: 8
• 6 ounces edam cheese or 6 ounces gouda cheese, cut into half-inch cubes
• 1 1/2 cups shredded swiss cheese (6 ounces)
• 1/3 cup broken walnuts
• 1/3 sour cream
• 1/3 cup mayonnaise or 1/3 cup salad dressing
• 1/4 cup sweet pickle relish
• 1/4 cup chopped green pepper
• 1/4 cup thinly sliced carrot
• 1/4 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
• 1/4 cup chopped cooked spinach, drained
• 1 -1 1/4 cup all-purpose flour

Recipe

• 1 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.
• 2 cover and chill for 2 to 3 hours.
• 3 for noodles, in a small mixing bowl combine the egg, parmesan or romano cheese, milk, and half teaspoon salt.
• 4 stir in spinach.
• 5 stir in enough of the flour to make a stiff dough.
• 6 cover; let stand for 10 minutes.
• 7 on a floured surface roll dough to a 20 x 16 inch rectangle.
• 8 let stand, uncovered, for 20 minutes.
• 9 cut into desired lengths.
• 10 spread out and let dry o a rack at least 2 hours.
• 11 drop noodles into a large amount of boiling salted water.
• 12 cook, uncovered, for 20 minutes.
• 13 cut into desired lengths.
• 14 spread out and let dry on a rack at least 2 hours.
• 15 drop noodles into a large amount of boiling salted water.
• 16 cook, uncovered, for 10 to 12 minutes or till tender; cool in ice water and drain.
• 17 in a large salad bowl combine the noodles and chilled cheese mixture; toss lightly.