Pennsylvania Dutch Corn Noodles Recipe - Cooking Index
Pennsylvania Dutch Corn Noodles Recipe - Cooking Index
Round out this meal with a 16-ounce bag of pre-shredded cole slaw (dressed with a low-fat sweet/sour dressing such as honey-mustard), some fresh rye bread, and some steamed green beans.
Courses: Vegetarian| 8 oz | 227g | Ribbon-style noodles |
| 2 tablespoons | 30ml | Non-hydrogenated margarine |
| 1 tablespoon | 15ml | Onion - quartered, and (large) |
| Thinly sliced | ||
| 1 | Bag frozen succotash - (16 oz) - thawed | |
| = (mixed corn and lima beans) | ||
| 1 1/2 lbs | 681g / 24oz | Fresh ripe tomatoes - diced, with |
| 1/4 cup | 59ml | Water |
| = (or sub a 28-oz can diced tomatoes) | ||
| 1/4 cup | 36g / 1.3oz | Chopped fresh parsley |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Begin cooking the noodles.
Meanwhile, heat the margarine in a large skillet. Add the onion and saute over medium heat until golden. Add the succotash and tomatoes; continue to cook until well heated through, about 5 to 7 minutes.
When the noodles are just tender, drain them and combine them with the succotash mixture in a large serving bowl. Add the parsley, then season to taste with salt and lots of pepper and toss well. Serve at once.
This recipe yields 4 to 6 servings.
Source:
In A Vegetarian Kitchen at http://www.vegkitchen.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.