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National Noodle Ring Day: Holiday Recipe

Quote for Today:  A good marriage is like a casserole, only those responsible really know what goes in it.  Anonymous
National Noodle Ring Day, National Food Holidays, Roadtrips R Us
Today is National Noodle Ring Day.  A Noodle Ring is a type of casserole usually made with egg noodles.  The noodles are boiled until just tender then added to a bundt or cake pan then baked, sometimes in a water bath.  Various liquids such as wine, beer and stock etc. may be added along with meats, seafood, vegetables, cheese or anything else.  A basic noodle ring prepared in a ring mold maybe unmolded and the center filled with a variety of items from creamed chicken to lobster with white wine, asparagus and chives. 
Noodle rings and casseroles in general became popular around 1870 and peaked in the 1950’s when lightweight metal and glassware became available to home cooks.  After the 1970’s, these types of dishes became associated with somewhat of a negative and less refined image.   
No matter what you think of them today, Noodle Rings make a great side or even main dish for luncheons and theymay be turned into a holiday centerpiece.  Here’s one of my favorite recipes.  TJ
 National Noodle Ring Day Recipe, Roadtrips R UsCreamy Shrimp & Crab Noodle Ring
1 lb Egg Noodles, cooked and drained
3 ea Eggs, beaten
6 oz Milk
2 oz White Wine
2 tbsp Worcestershire Sauce
Salt and Pepper to taste
1 cup Cheddar Cheese, grated
Combine all ingredients and pour into buttered ring mold.  Set in a pan of hot water and bake in a 350 degree oven for 45 minutes.  Allow to cool until easy to handle.  Place serving side of large platter on top of mold and carefully flip over in one quick turn and gently lift off ring mold.
For Filling
1 cup Shrimp, small (41-50 ct) cooked
8 oz Claw Crab meat
2 tbsp Butter
2 tbsp Flour, all purpose
1/2 cup Coconut Milk
1/2 cup Heavy Cream
1 tsp Tarragon
1 tsp Curry Powder
Salt and Pepper to taste
Chopped Chives, if desired
Diced Red Bell Pepper, if desired
In a medium sauce pan, melt butter over medium heat.  Whisk in flour and cook 3-4 minutes to make a blonde roux.  Add coconut milk and cream and continue to cook whisking frequently to make a white sauce.  Add Tarragon, Curry powder and salt and pepper.  Add shrimp and crab meat then heat through stirring constantly for 2 minutes.  Pour mixture into center of Noodle Ring.  Garnish with chopped chives and diced red bell pepper, if desired.  

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