| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pasta, Mom |
4 |
Servings |
INGREDIENTS
|
|
Egg noodles |
|
|
Parsley |
| 1/2 |
c |
Butter |
|
|
MSG |
|
|
Salt, to taste |
|
|
Pepper, freshly ground |
|
|
Sour cream |
|
|
Parmesan cheese, grated |
|
|
Romano cheese, grated |
|
|
Garlic cloves, pressed |
INSTRUCTIONS
Cook the noodles; reserve. Melt butter in a large saucepan. In the
blender, liquefy "3 to 4 times as much parsley as you'd think you'd need"
with "the least amount of water possible." Add to melted butter with salt,
MSG and "plenty" of black pepper. Add sour cream until good sauce, about a
cup; blend. (Don't heat sour cream too much because it might curdle.) Add
grated cheese(s) and pressed garlic, then noodles.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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