Category - Pennsylvania Dutch

PENNSYLVANIA DUTCH CORN NOODLES

    Pennsylvania Dutch Corn Noodles

    8 ounces medium-wide egg noodles, preferably yolk-free
    2 tablespoons butter or margarine
    1 large onion, quartered and thinly sliced
    1 (16 ounce) bag frozen succotash (mixed corn
        and lima beans), thawed
    1 1/2 pounds fresh, ripe tomatoes, diced, with 1/4 cup water
        (or substitute one 28-ounce can diced tomatoes)
    1/4 cup chopped fresh parsley
    Salt and freshly ground pepper

    Begin cooking the noodles.

    Meanwhile, heat the butter in a large skillet. Add the onion and saute.


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Title: Pennsylvania Dutch Corn Noodles
Category:  Pennsylvania Dutch
Pennsylvania Dutch Corn Noodles

8 ounces medium-wide egg noodles, preferably yolk-free
2 tablespoons butter or margarine
1 large onion, quartered and thinly sliced
1 (16 ounce) bag frozen succotash (mixed corn
    and lima beans), thawed
1 1/2 pounds fresh, ripe tomatoes, diced, with 1/4 cup water
    (or substitute one 28-ounce can diced tomatoes)
1/4 cup chopped fresh parsley
Salt and freshly ground pepper

Begin cooking the noodles.

Meanwhile, heat the butter in a large skillet. Add the onion and saute.



Recipe for Pennsylvania Dutch Corn Noodles - goodcooking.com