| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Noodles — thin |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Butter — or margarine |
| 2 |
tb |
Scallions — chopped |
| 1 |
|
Tomato — diced |
|
|
Salt — to taste |
|
|
Pepper |
INSTRUCTIONS
1. Dice the fresh tomato. Should have 1/4 cup or more. 2. Bring a large pot
of water to a rapid boil; add salt if preferred. Drop in the noodles,
keeping water boiling rapidly. Cook 2-3 minutes or until tender. DO NOT
overcook. Drain well and set aside. 3. Using same large pot, place the
olive oil, margarine and shallots over medium heat. Cook only until wilted;
add tomatoes and cook about 40 seconds. Salt and pepper the mixture to
taste. Add the drained noodles and blend well. Serve immediately.
Recipe By : Jo Anne Merrill
From: Dscollin@aol.Com Date: Wed, 25 Jan 1995 20:56:21 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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