Vegetarians recipes
Pennsylvania Dutch Corn Noodles
8 ounces ribbon-style noodles
2 tablespoons non-hydrogenated margarine
1 large onion -- quartered, and
thinly sliced
1 bag frozen succotash - (16 oz) -- thawed (mixed corn and lima beans)
1 1/2 pounds fresh ripe tomatoes -- diced, with
1/4 cup water (or sub a 28-oz can diced tomatoes)
1/4 cup chopped fresh parsley
Salt -- to taste
Freshly-ground black pepper -- to taste

Begin cooking the noodles.

Meanwhile, heat the margarine 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 at once.

This recipe yields 4 to 6 servings.


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