SALMON NOODLE RING WITH PEAS Loretta McFeaters

1 (5 oz.) pkg. wide noodles
1 (1 lb) can salmon, drained & liquid reserved
1/4 c. all-purpose flour
light cream or half&half
1 tsp. salt
1 small onion, grated
1 tsp. pepper
2 jars pimentos, diced
1/2 tsp. dry mustard
2 Tbsp. minced parsley
1/4 c. melted butter or margarine
2 eggs, beaten
2 cans green peas
2 Tbsp margarine or butter

Cook noodles, rinse and drain.
Blend flour and seasonings into 1/4 c. melted butter. Drain liquid from salmon and add enough cream to make 2 cups. Add to flour mixture and cook until thickened, stirring constantly. Remove from heat, add noodles, onion, pimento, parsley and eggs to sauce. Gently stir in salmon which has been broken into bite-size chunks. Spoon into a buttered ring mold. Bake at 350 degrees for 45 minutes or until firm. Heat peas and add 2 tablespoons of butter. Loosen salmon ring around the edges and turn on a large platter. Fill center with peas. 8 servings.