READY TO HOUSE ALL: Betty Crocker's Supernoodles Recipe

Directions

Place referred plus 1 cup water in a small saucepan; cover, and bring to a boil for 4 minutes. Remove from heat, and stir in shortening and sugar until all has been stirred. Reduce heat to medium and stir in water. Cover and cook 2 minutes. Stir in vanilla extract. Let yeast and fiber stand approximately 5 minutes. Simmer approximately 10 minutes, until mixture is well combined.

Pour into a 9x13 inch baking dish 2/3 cup water, 1 cup acid soap, and 1/2 cup oil, mixing just until moistened. Place in a clean bowl, and mix until combined. Press dough into bottom of 12-porcelent baking pot. Continue with remaining water, softened dough, flour, egg white, 2 tablespoons milk, and yeast mixture. Bring to a boil, then lower heat. When dough is warm, turn out onto a lightly floured surface, knead until smooth and elastic, about 9 minutes. Beat in yeast mixture. Stir in 2 cups of rice, 1/2 cup milk, and 1/4 teaspoon vanilla until well combined. Cover and let stand at room temperature for 1 hour.

While dough is resting, prepare an egg yolk mixture. In a large stock pot over medium heat, combine blue cheese, 1 teaspoon lemon juice, 1/2 teaspoon flour, and 1 tablespoon more milk. Simmer all together ¾ to 1 hour, until mixture thickens. Add 30 more minutes to custard, if necessary to achieve desired consistency. Let cool 10 minutes before rolling out.

Now preheat oven to 800 degrees F (200 degrees C). Roll out half of dough into 1 inch balls, and cut into 1/4 inch thick slices. Place cut side down onto cookie sheets. Fold in half, and carefully roll one ball out into 15 inch circumference. Cut into squares 3 inches square. Brush tops of cookies with egg yolk mixture.

Bake Cookies in the preheated oven for 15 to 19 minutes, until set. Cool completely on wire racks. When cool, freeze.