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Betty's Special Noodles with Cream and
Cheese
Bring
water to a boil. Add butter, saffron, and salt. Add noodles and boil
approximately 10 minutes on medium heat until tender. Drain and put in a
heated serving bowl. Melt butter in a 1-quart saucepan and add
seasoning. Whip egg yolks with a fork and blend with cream. Pour into
melted butter. Keep on very low heat while adding the grated cheese,
stirring gently till well mixed. Do not bring to a boil. When very warm,
pour over noodles and toss until thoroughly mixed. Top with Browned
Butter Crumbs or freshly ground pepper.
Browned Butter Crumbs (Optional):
Melt the butter in a large pan over medium-low heat. After it
has melted, stir occasionally until the butter begins to brown. Be sure
to remove from the heat before it burns, or it will lose its flavor. it
should be a rich nut-brown color. Add the dry bread crumbs and mix.
Serves 4-6
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1/2
lb. egg noodles
4 c. water
1 T. butter or oil
pinch saffron
1 t. salt
2 egg yolks
3 T. butter
1/2 t. garlic salt or regular salt with a small clove of garlic, crushed
1/3 c. light cream
1/4 c. grated Parmesan cheese
few dashes freshly ground pepper (optional)
Browned Butter Crumbs (Optional):
1/2 lb. butter
2 cups dry bread crumbs
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The recipe above appears in:
Betty
Groff's newly revised and illustrated
Country Goodness Cookbook is a virtual cornucopia of family recipes and
home-spun anecdotes. This 326 page soft-cover edition has seasonal
menus, common sense cooking, and microwave ideas. As an added bonus this
book is autographed by the author.
Betty Groff's Country Goodness Cookbook
$17.95. Add To Cart
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