Free Recipe Pennsylvania Dutch Corn Noodles
Recipe Type: L Recipes
Recipe Preparation: boil
Cooking Ingredients for Pennsylvania Dutch Corn Noodles Recipe
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
Pennsylvania Dutch Corn Noodles Preparation
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@reggie.com> on Sep 16, 1997
Cooking Temperature:
Recipe Serves: 6
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