Ethnic Recipes Cookbook
Hello world! For the past few years, I have been collecting recipes from friends, relatives, magazines and books, that I am pleased to share with you, free of charge. Please browse my site for ethnic recipes and tastes from around the world, which I am sure you will truly enjoy!
Bon A Petite!
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 sauté 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 immediately.
