Melt butter in a large skillet. When the butter foams, add cream. Simmer over medium heat until slightly thickened. Season with salt and pepper. Place the noodles in the skillet with the butter/cream mixture. Add the 1/4 cup of parmesan cheese. Toss noodles in sauce till coated. Serve with additional parmesan sauce.
I love this stuff! Probably because it is loaded with calories. I do splurge with this every now and then. Remember, we only get to go around once.
There is nothing that tastes better to me than breaded tomatoes. Mom fixed those a lot in the summer when the tomatoes were ripe. Nothing so easy to fix that that tastes so good.
2 slices of bread
1 can tomatoes (choose your size but increase the bread by 1 slice if you have a larger can)
Salt and pepper to taste
A pinch of sugar
Add the bread to the tomatoes. Season with pepper and salt. Put in a casserole dish that you have sprayed with pan spray. Dot with butter. Bake in a preheated 350 degree oven for 25 – 30 minutes. If you are in a hurry you can fix this recipe on top of the stove over medium heat till heated through.
Printed from COOKS.COM (Just for Carole) I personally don’t like this kind of potato salad.
12 oz. bacon 2 tbsp. flour 1 1/2 tsp. salt 1/2 c. vinegar 2 tbsp. sugar 1 tsp. celery seed 6 med. potatoes 1 c. water 1/2 c. chopped onions
Boil potatoes with peel on and cool. Cook bacon until crisp, saving 1/4 cup fat. Cook onions in fat until tender, blend in flour, sugar, salt, celery seed and dash of pepper. Add vinegar and water, stir until thick and bubbly. Add potatoes (sliced) and bacon (crumbled). Toss carefully and heat thoroughly. Serve hot. Keeps well and can be reheated. I like to serve some bacon crumbles and sprinkle on top.
1/4 teaspoon pepper (or you may use cayenne pepper)
Canola oil for deep-fat frying…
Cut onions into 1/2 inch slices; separate into rings. Place in a bowl and cover with ice water and soak for 30 minutes. Meanwhile, combine egg, water , oil and lemon juice in a bowl; mix well. Combine flour, baking powder, salt and pepper; stir into egg mixture until smooth. Drain onion rings on paper towels, dip into batter. Heat 1 inch of oil in a deep fat fryer to 375 degrees. Fry onion rings, a few at a time, until golden brown. Drain on paper towels.
salt and pepper to taste (probably about 1/2 teaspoon of each)
green tomatoes sliced uniformly
Mix all ingredients (except tomatoes) together with enough milk to form a batter that will coat the tomato slices evenly. Don’t get it too thin. Fry the tomato slices in hot oil, turning to brown evenly on both sides.
***This recipe is from Rae’s son-in-law. He never measures he says. They all love these in WV. I don’t like fried green tomatoes but I loved the movie.