Shaboom's Kitchen -- Recipe Archives

POPEYE NOODLES German and Czech settlers, not Italians, introduced pasta in Trexas. They began making old world noodles as soon as flour became widely available in the state in the mid-19th century. This is only one of many dishes that became immediately popular.
Serves: 4
Prep.Time: 30 minutes
2 cups milk
2 cups uncooked egg noodles
1/4 teaspoon salt or more to taste
1 tablespoon unsalted butter
2 tablespoons chopped onion
10 ounces fresh spinach -- washed and chopped
Fresh ground pepper to taste
Pinch ground nutmeg
1 hard-boiled egg, grated or sliced -- optional
Place milk, uncooked noodles, salt and butter into a large heavy saucepan; cook over low heat, stirring occasionally, until noodles are softened and milk is almost completely absorbed. Noodles should be soft and creamy in texture. In a skillet, melt butter over medium heat; add onion and cook until just soft. Stir in spinach and cook until leaves are just wilted. Mix spinach into noodles; heat through. Before serving, sprinkle with pepper and nutmeg; top with egg if desired.
Back to the Archives
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved