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Pennsylvania Dutch Corn Noodles


  • 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


  1. Begin cooking the noodles.
  2. Meanwhile, heat the butter in a large skillet.
  3. Add the onion and sauté over medium heat until golden.
  4. Add the succotash and tomatoes; continue to cook until well heated through, about 5 to 7 minutes.
  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.
  6. Serve immediately.

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