Amish Noodles
1/4 cup butter, cubed
2 cans (14-1/2 ounces each) chicken broth or 29 ounces of homemade chicken broth
1 chicken bouillon cube
- unces uncooked extra-wide egg noodles
Salt and Coarsely ground pepper, optional
In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Whisk in broth and bouillon. Bring to a boil; stir in noodles. Return to a boil. Cover and remove from the heat. Let stand 15-20 minutes or until noodles are tender. If desired, sprinkle with pepper.
Sara Moulton’s
White Bean and Red Onions Salad
1 cup dry white beans
2 small red onions, sliced thin
Zest and juice of ½-1 lemon or to taste
1 bunch parsley, finely chopped (about 1 cup)
About ¼ cup extra- virgin olive oil or to taste
Salt
Pepper
In a large bowl, cover the beans with water, leave to soak overnight. Boil in water until tender.
Strain and cool the beans and transfer to a salad bowl. Add the onions, lemon zest and juice, parsley, olive oil and salt and pepper to taste.
