ETHNIC DAY -- American - Pennsylvania Dutch Corn Noodles

[Guest guest]

* Exported from MasterCook *

 

Pennsylvania Dutch Corn Noodles

 

Recipe By : Nava Atlas's American Harvest, 91

Serving Size : 6 Preparation Time :0:00

Categories : American Main Dish

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons butter

2 medium onions -- chopped

3 heaping cups diced ripe, juicy tomatoes

1/4 cup water

2 cups fresh corn kernels (about 3 medium) -- cooked

1/4 cup fresh parsley -- chopped

1/2 pound egg noodles -- cooked and hot

Salt and freshly ground black pepper

Grated Parmesan cheese for topping -- (optional)

 

Heat the butter in a large skillet until it foams. Add the onions and sauté over

low heat until they are lightly browned. Add the tomatoes and water and sauté

just until they soften a bit. Add the corn and parsley and simmer just until

everything is well heated through.

 

Transfer the skillet mixture to a large serving bowl. Add the hot cooked noodles

and season to taste with salt and lots of freshly ground black pepper. Serve at

once, topping each serving with some grated Parmesan cheese if you'd like.

 

- - - - - - - - - - - - - - - - - -

 

NOTES : Broad egg noodles are a well-known item from the Pennsylvania Dutch

cuisine, and teamed with fresh corn and ripe tomatoes, this traditional treat

makes a wonderful summer supper dish. The simple preparation will get you in and

out of the kitchen very quickly. For a nontraditional variation, pass around

some freshly grated Parmesan cheese to top each serving.