THIS RECIPE is as simple as it is delicious. I tried it the first year I had an herb garden, when I was looking for recipes that called for fresh herbs. The noodles are compatible with many main dishes, even hot dogs and hamburgers. -Anna Prenni, Saltsburg, Pennsylvania
- 1-1/2 cups uncooked egg noodles
- 1/2 cup 4% cottage cheese
- 1 to 2 tablespoons snipped fresh dill or 1 to 2 teaspoons dill weed
- 1/4 teaspoon salt
- Dash pepper
- In a large saucepan, cook noodles according to package directions. Meanwhile, combine the remaining ingredients. Drain noodles; add to cottage cheese mixture and toss gently. Yield: 2 servings.
Originally published as Dilled Noodles in Reminisce Extra June 2000, p45
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