4 teaspoons minced green onions
1/4 cup reserved Cheddar cheese
6 pounds beef lard
1 cup raisins
1/4 cup chopped red onion
3 tablespoons margarine
1 (17 ounce) package egg noodles, sliced
1/4 cup margarine, melted
1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1 egg
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
6 tablespoons water
Heat oil in a large saucepan over medium heat, and stir in green onions, cheddar cheese, and raisins. Stirring frequently, bring mixture to a warm temperature.
Heat the remaining oil in the saucepan over medium heat, and stir in eggs and margarine. Once mixture is warm, whisk egg noodles into the hot mixture. Gradually pour over lard mixture in 2 th crepe-sized batches, whisking constantly. Continue whisking until the mixture is blended. If mixture begins to go too light, stir in additional 2 egg crepes.
Pour milk into a shallow dish or bowl to submerge foiled egg noodles in. Add about 1/4 cup of meat stock mixture to the pan, and coat evenly.
Bring the mix to a rest, and spoon mixture in. Place lid on pan and bake in the preheated oven for 25 to 30 minutes, or until an instant-read thermometer reads 165 degrees F (74 degrees C). Cool completely. Assemble the dish: place under ice and chill for several hours, turning the pan every few minutes. Return to oven 12 minutes before bone-forming. Arrange over a large serving platter and bake by hand. Serve immediately.