Ingredients
6 ounces dry noodles
6 slices thick pork tenderloin, 1/2 inch thick
1/2 teaspoon salt
pepper
BLUE CHEESE SAUCE
3 tablespoons butter
3 tablespoons flour
3/4 teaspoon salt
1 dash pepper
1 cup milk
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Cook 6 ounces (about 3 cups) noodles in boiling salted water;drain. slowly brown six 1/2 inches slices pork tenderloin on both sides in hot fat. Season with salt and pepper. Make BLUE CHEESE SAUCE: Melt 3 tablespoons butter;blend in 3 tablespoons all purpose flour, 3/4 tsp salt and dash of pepper. Stir in 1 cup of Milk. Cook and stir till thick. Add 3/4 cup crumbled blue cheese (3 ounces); stir till cheese melts. Combine noodles, sauce and 3 tbs. each chopped green pepper and chopped pimiento. Place in 10X6X1-1/2 baking dish. Arrange meat on top. Bake at 350 about 30 minutes or till done.
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Electric noodle maker — extrude fresh ramen, udon, pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Mesh basket for portioning and straining ramen noodles