Pennsylvania Dutch Corn Noodles recipe

Name: Pennsylvania Dutch Corn Noodles recipe
Ingredients: 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

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Ingredients

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8 ounces medium-wide egg noodles, preferably yolk-free2 tablespoons butter or margarine1 large onion, quartered and thinly sliced1 (16 ounce) bag frozen succotash (mixed corn and lima beans), thawed1 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 parsleySalt and freshly ground pepper

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Instructions

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Step 1

Begin cooking the noodles.

Step 2

Meanwhile, heat the butter in a large skillet.

Step 3

Add the onion and sauté over medium heat until golden.

Step 4

Add the succotash and tomatoes; continue to cook until well heated through, about 5 to 7 minutes.

Step 5

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.

Step 6

Serve immediately.

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