Western Noodles
"This is a recipe that my mother used to feed her family of 5 children. I'm sure it is economical, but itis also very tasty and easy! The "Old Hickory Smoked Salt" is a MUST. (The noodles cook while the sauce is being prepared, which makes the total time to make this dish about 15 minutes.) Add a green salad and you have a very nice meal."
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 1 (12 ounce) package wide egg noodles
- 1 lb bacon
- 1 large onion
- 3 celery ribs
- 1 (28 ounce) can whole tomatoes
- smoked salt (to taste)
directions
- Bring a large pot of water to a boil; add noodles and salt the water. Cook until al dente. Drain.
- Dice the bacon into 1 inch pieces; set aside.
- Dice the onion into 1/2 inch pieces; set aside.
- Slice the celery into 1/4 inch slices; set aside.
- In a large saute pan, cook the bacon until slightly crisp.
- Remove the bacon with a slotted spoon and drain on a paper towel lined plate.
- Remove all but 1 tablespoon of bacon drippings.
- Add the onion and celery and saute until the onion is translucent.
- Add the tomatoes by squishing them through your fingers. (This is the fun part - this creates an irregular, coarser texture. This is a good way to get your kids involved.).
- Simmer vegetables for about 5 minutes or until sauce thickens slightly.
- Add back the bacon pieces and heat thououghly.
- Adjust the seasoning with pepper but do not add salt.
- Dish up the noodles into pasta bowls (or dinner plates).
- Ladel sauce on top.
- Pass the smoked salt for each to add to their own preference.
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RECIPE SUBMITTED BY
The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture.
Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods.
I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games.
<a href="http://photobucket.com" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/freezer.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><img src="http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/Food%20Photos%202008/herbspicesticker.jpg" border="0" alt="Photobucket"><a href="http://s19.photobucket.com/albums/b161/tisht/?action=view¤t=tish3.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish3.jpg" border="0" alt="Recipezaar Challenge 2008"></a><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
<img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg">
Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896.
I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!
