Monday, January 14, 2008

Noodles with Buttered Crumbs


The Midwest grows a great deal of wheat so bread and noodles are an important part of the diet here.
The following is a recipe simple recipe for noodle and crackers. Party type crackers will the best results but you can use saltine., as I used in the the picture above.

3 quarts water
1/2 teaspoon salt
1 tablespoon vegetable il
8 ounces thin or medium-wide noodles (about 5 cups)
12/3 cups butter
2 cups cracker crumbs
3 tablespoon minced fresh parley or coriander
1/4 teaspoon black pepper

Optional;: 3.4 teaspoon poppy seeds

In a pot, bring the water to a boil over high heat, Add the noodles and cook until l a dente. Drain and add 1/3 cup of the butter to th noddle pot and melt over low heat. Return the drained noodles.

In a skillet, met the remaining 1/3 cup butter over medium heat and add the cracker crumbs, stir an toast until the crumbs begin to turn golden brown. Add the spices. Put the noodles in to a serving and sprinkle the crumbs over top. Sprinkle a little paprika over all.

Serves: 6

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