INGREDIENTS

INSTRUCTIONS

From: rbparker@henning.cfa.org (Ron Parker)  Date: Tue, 20 Aug 1996
15:59:35 -0600 Source - Ron Parker's  imagination  Walnuts can be
peeled by pouring boiling water over the pieces,  letting soak for a
few minutes, then removing the sking with a paring  knife. This is
tedious work, but the improved flavor is a reward.  They taste great
unpeeled too, so don't be guilted into peeling if  you are impatient
(how's that for guilting?).  While peeling the nuts, bring 2-3 quarts
of water to a boil and put in  noodles.  If nuts are peeled, pat dry
with a towel.  Heat oil in a skillet, add  garlic and when golden,
remove and discard. Add walnuts and fry over  medium heat until just
golden - do not burn them. Remove and set  aside. Add meat to oil and
toss while cooking until just done but  still very tender, add
scallions and parsley, stir until wilted,  return walnuts, and remove
from electric burner or turn off gas.  Drain noodles, cover with
mixture from skillet.  This is also  excellent with chicken of course,
or even a firm fish that will not  fall into flakes.  JEWISH-FOOD
digest V96 #004  From the Jewish Food recipe list.  Downloaded from
Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 627
Calories From Fat: 323
Total Fat: 37.3g
Cholesterol: 81.6mg
Sodium: 4931.7mg
Potassium: 1391.5mg
Carbohydrates: 38.8g
Fiber: 5.7g
Sugar: 9.1g
Protein: 38.8g