Swedish Linguine Recipe
6 sheets linguine
1 cup white sugar
1 cup cornstarch
1 cup water
1 teaspoon salt
5 fluid ounces Schweppes
1 (12 fluid ounce) can evaporated milk
4 cups white sugar
2 egg yolks
Line a microwave safe 12 cup or smaller bowl with paper towels. Place the chopped linguine in the bowl and cover; microwave on high power for 2 to 3 minutes. Stir and pour about 1/2 cup of lukewarm milk over the mixture, then set aside to cool.
In a separate microwave safe bowl combine sugar, cornstarch and water. Microwave on high power, stirring after about 2 to 3 minutes. Stir in salt and vegetable germ. Roll out to 1/4 inch thickness into rectangle 4x2 inches. Place rectangle on prepared sheet.
Beat egg whites until stiff but not dry. Fold whites and 1/3 of the mixture into the cornstarch mixture, then fold them in directions to coat. Spread half of the mixture into the center of the rectangle on the prepared sheet. Spread 1/3 of the remaining sauce over the top of the bowl. Fold over the top with a spatula. Spread remaining sauce over the roll, covering completely. Sprinkle remaining red food coloring over the roll. Cut to the wedges with a paring knife until the fuzzy appearance of the little buns. Refrigerate 2 hours or overnight before serving. Frost with the rest of the sauce.