Recipe - Pennsylvania Dutch Corn Fritters

12 ounce Egg Noodles; Prefer Yolk
Free
2 md Onions; Chopped
2 tablespoon Vegetable Margarine
28 ounce Canned Tomatoes; Diced Or 3
C Heaping Fresh Tomatoes
Diced
One fourth cup Vegetable Stock; Or Water
3 cup Corn Kernels; Fresh Or
Frozen
One fourth cup Chopped Parsley
Salt And Pepper; To Taste

A common variation of this dish is the addition of a minced , 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 eatlf.v097.n234 by Reggie Dwork reggie@reggie.com on
Sep 16, 1997