Pennsylvania dutch corn noodles

6 Servings

Ingredients

Quantity Ingredient
12 ounces Egg Noodles; Prefer Yolk Free
2 mediums Onions; Chopped
2 tablespoons Vegetable Margarine
28 ounces Canned Tomatoes; Diced Or 3 C Heaping Fresh Tomatoes Diced
¼ cup Vegetable Stock; Or Water
3 cups Corn Kernels; Fresh Or Frozen
¼ cup Chopped Parsley
Salt And Pepper; To Taste

Directions

A common variation of this dish is the addition of a diced, cooked potato or two.

Bring a large pot of water to a boil and cook noodles in rapidly simmering water, until al dente, about 6 - 8 min, or according to package directions.

Drain and set aside.

In a large skillet, saute onions in margarine, over med heat, until starting to brown, about 12 min. Add tomatoes and stock or water, cover, and simmer for 3 - 4 min. Stir in corn, parsley, and noodles, and simmer until everything is heated through, another 3 - 4 min. Season with salt and lots of pepper.

Makes 6 servings.

Per serving according to magazine: Cal 325; Fat 5g; Carb 57g; Fib 6g; Pro 10g; Sod 249mg; CFF 15%

Recipe by: Veggie Life, May 1997 Posted to Digest eat-lf.v097.n234 by Reggie Dwork <reggie@...> on Sep 16, 1997

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