Title: Pennsylvania Dutch Corn Noodles
Categories: Entree Side Soup Vegetarian Lowfat
Yield: 6 Servings

12	oz	Egg noodles; prefer yolk free
2	md	Onions; chopped
2	tb	Vegetable margarine
28	oz	Canned tomatoes; diced or
3	c	Heaping fresh tomatoes diced
1/4	c	Vegetable stock; or water
3	c	Corn kernels; fresh or frozen
1/4	c	Chopped parsley
		Salt and pepper; to taste

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%

Posted to MM-Recipes Digest V4 #3 by nlm@attunix (Nancy Mintz)

Recipe by: Veggie Life, May 1997

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