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Noodles Romanoff
8 ounces wide egg noodles (below)
2 cups dairy sour cream
1/4 cup grated Parmesan cheese
1 tablespoon chopped chives
1 teaspoon salt
1/8 teaspoon pepper
1 large clove garlic, crushed
2 tablespoons butter
1/4 cup grated Parmesan cheese
Cook noodles. While noodles cook, stir together sour cream, 1/4 cup cheese, the chives, salt, pepper and garlic. Return drained noodles to kettle and stir in butter. Fold in sour cream mixture. Place on warm platter; sprinkle with remaining 1/4 cup cheese. Serve immediately. 6 to 8 servings.
To cook macaroni, spaghetti and noodles: Add 1 tablespoon salt to 3 quarts rapidly boiling water in deep kettle. Pour 7 to 8 ounces macaroni, spaghetti or noodles into water gradually so that water continues to boil. (If spaghetti strands are left whole, place one end in water. As they soften, gradually coil them into kettle until submerged.) Boil uncovered, stirring occasionally with long fork, just until tender* (7 to 10 minutes or as package directs). Test by cutting several strands with fork against side of kettle. Drain quickly in colander or sieve. If macaroni product is to be used in a salad, rinse in cold water. 4 to 6 servings.
Easy Cooking Method: Drop 7 or 8 ounces macaroni, spaghetti or noodles into 6 cups rapidly boiling water (4 teaspoons salt). Heat to rapid boiling. Cook, stirring constantly, 3 minutes.* Cover with tightly fitted lid; remove from heat and let stand 10 minutes. Drain. If macaroni product is to be used in a salad, rinse in cold water.
*For thicker macaroni products such as lasagne or kluski noodles, etc., follow manufacturer's directions.
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