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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. |
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