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Pennsylvania Dutch Corn Noodles
Serves: 6 Servings
Ingredients:
12 oz Egg Noodles; Prefer Yolk
-Free
2 md Onions; Chopped
2 tb Vegetable Margarine
28 oz Canned Tomatoes; Diced Or 3
-C Heaping Fresh Tomatoes
-Diced
1/4 c Vegetable Stock; Or Water
3 c Corn Kernels; Fresh Or
-Frozen
1/4 c Chopped Parsley
Salt And Pepper; To Taste
Instructions:
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%
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