WHAT'S COOKIN'?

Fried Cabbage and Egg Noodles

1 (16-oz.) package egg noodles

1 stick butter

1 medium head green cabbage, chopped

Salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Cook the egg noodles in the boiling water until the pasta is tender, yet firm to the bite, about 5 minutes. Drain.

While the noodles cook, melt the butter in a large skillet over low heat. Add the cabbage to the melted butter; season with salt and pepper.

Cover and cook until the cabbage begins to brown, 5 to 7 minutes.

Stir the drained noodles into the cabbage; cook and stir until the noodles begin to brown, about 5 minutes. Makes 4 servings.

Noodles Romanoff

1 cup cottage cheese

1 cup sour cream

2 cups noodles, boiled and drained, hot

2 tsp. minced onion

1-1 1/2 tsp. minced garlic

1 Tbsp. Worcestershire sauce

1 dash Tabasco sauce

1/2 tsp. salt

Preheat oven to 350 and lightly grease an 8” casserole dish.

Mix ingredients together gently.

Season with minced onion, garlic, a little Worcestershire sauce, a dash of Tabasco sauce and salt.

Place in casserole dish and sprinkle with grated cheese. Bake 40 minutes.

Tip: Noodles, spaghetti and other starches won't boil over if you rub the inside of the pot with vegetable oil. — Pam Griffin.