Curried Noodle Ring

Here’s a luscious and attractive main dish guaranteed to pique your family’s interest in mealtime. You’ll find Curried Noodle Ring a natural, too, as the center of attention on an autumn buffet table.

The subtle curry seasoning of the noodle ring is a good way to introduce this flavoring to children. And the noodle ring is such a distinctive way to “dish up” good nutrition – the noodle ring is almost a meal-in-one with its chicken-vegetable filling.

For fun serve the ring with curry condiments – two or more of the following: chopped peanuts, toasted coconut, mango chutney, French fried onion rings, tomato wedges or raisins.

• 8 oz. enriched medium noodles
• 2 cups milk
• 3 eggs
• 1 tsp. salt
• ½ tsp. curry powder
• ¼ tsp. pepper
• 2/3 cup soft enriched bread crumbs
• mushroom chicken

Grease a 9-inch ring mold; set out baking pan, at least 12 inches wide and 2 inches deep. Preheat oven to 350 degrees F. Cook noodles in boiling, salted water until tender, yet firm, 4 to 5 minutes; drain. Meanwhile, heat milk until almost simmering. In large mixing bowl beat eggs slightly. Blend in salt, curry powder and pepper. Gradually stir in milk. Fold in bread crumbs and noodles. Spoon into mold and place in baking pan. Fill with hot water almost to top of mold. Bake until set around edges (mixture will still be soft in center), about 45 minutes. Cool 10 minutes on wire rack. Loosen noodle ring from sides of mold. Turn out onto platter and fill center with mushroom chicken. Serves 4 to 6.