Recipe by Helen Dollaghan, from the Oct. 28, 1962, edition of The Denver Post. Serves 8.
Ingredients
2 tablespoons salt
4 to 6 quarts boiling water
1 pound wide egg noodles
1/2 cup butter or margarine
1/2 cup flour
2 teaspoons salt
1 teaspoon dry mustard
1 teaspoon paprika
3 1/2 cups milk
2 cups grated cheddar cheese
1/2 cup sherry wine
3 packages (10-ounces each) frozen brussels sprouts
Directions
Add 2 tablespoons salt to boiling water. Gradually add noodles so that water continues to boil. Cook, uncovered, stirring occasionally, until tender. Drain noodles, then put them into oiled, 9-inch ring mold (8-cup capacity). Set over pan of hot water to keep warm.
Meanwhile, melt butter in saucepan; blend in flour, 2 teaspoons salt, mustard and paprika. Gradually add milk. Cook, stirring constantly, until mixture thickens. Add cheese, stirring until cheese is melted.
Add wine, and heat to serving temperature. Keep cheese sauce warm. Meanwhile, cook brussels sprouts according to package directions; drain.
Dislodge noodle ring onto serving plate. Fill center with brussels sprouts. Pour cheese sauce over sprouts and noodles. Serve remaining sauce in separate bowl.
