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Name: Pennsylvania Dutch Corn Noodles
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: salt and pepper to taste; 12 oz Egg Noodles; Prefer Yolk; 2 tb Vegetable Margarine; 1/4 c Vegetable Stock; Or Water; 2 md Onions; Chopped; 3 c Corn Kernels; Fresh Or; 1/4 c Chopped parsley; 28 oz Canned Tomatoes; Diced Or 3

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INGREDIENTS

salt and pepper ; to taste
12 oz Egg Noodles; Prefer Yolk
2 tb Vegetable Margarine
1/4 c Vegetable Stock; Or Water
2 md Onions; Chopped
3 c Corn Kernels; Fresh Or
1/4 c Chopped parsley
28 oz Canned Tomatoes; Diced Or 3

Servings

INSTRUCTIONS

A common variation of this dish is the addition of a diced, cooked potato or two. Bring a large pot of water to a boil and cook noodles in rapidly simmering water, until al dente, about 6 - 8 min, or according to package directions. Drain and set aside. In a large skillet, saute onions in margarine, over med heat, until starting to brown, about 12 min. Add tomatoes and stock or water, cover, and simmer for 3 - 4 min. Stir in corn, parsley, and noodles, and simmer until everything is heated through, another 3 - 4 min. Season with salt and lots of pepper. Makes 6 servings. Per serving according to magazine: Cal 325; Fat 5g; Carb 57g; Fib 6g; Pro 10g; Sod 249mg; CFF 15% Recipe by: Veggie Life, May 1997 Posted to Digest eat-lf.v097.n234 by Reggie Dwork on Sep 16, 1997

NOTES

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Pennsylvania Dutch Corn Noodles

salt and pepper to taste
12 oz Egg Noodles; Prefer Yolk
2 tb Vegetable Margarine
1/4 c Vegetable Stock; Or Water
2 md Onions; Chopped
3 c Corn Kernels; Fresh Or
1/4 c Chopped parsley
28 oz Canned Tomatoes; Diced Or 3

A common variation of this dish is the addition of a diced, cooked potato  or two.    Bring a large pot of water to a boil and cook noodles in rapidly simmering  water, until al dente, about 6 - 8 min, or according to package directions.  Drain and set aside.    In a large skillet, saute onions in margarine, over med heat, until  starting to brown, about 12 min. Add tomatoes and stock or water, cover,  and simmer for 3 - 4 min. Stir in corn, parsley, and noodles, and simmer  until everything is heated through, another 3 - 4 min. Season with salt and  lots of pepper.    Makes 6 servings.    Per serving according to magazine: Cal 325; Fat 5g; Carb 57g; Fib 6g; Pro  10g; Sod 249mg; CFF 15%    Recipe by: Veggie Life, May 1997    Posted to Digest eat-lf.v097.n234 by Reggie Dwork <reggie@reggie.com> on  Sep 16, 1997

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Nutrition

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Serving Size: 1 Serving (196g)
Recipe Makes: 6 Servings

Calories: 35
Calories from Fat: 34 (97%)

Amt Per Serving		% DV

	Total Fat 3.8g	5 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 1g
Cholesterol 0mg		0 %
Sodium 71.6mg		2 %
Potassium 16mg		0 %
Total Carbohydrate 0.2g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.1g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 35

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