If a recipe ever says “Amish”, I’m interested. I have never eaten any Amish food that I didn’t thoroughly enjoy. I eagerly await our annual pilgrimage to Lancaster County each spring, where we eat any and everything Amish – and lots of it.
When I saw this recipe for Amish Butter Noodles, I had to give it a try and I must admit, this gives ordinary noodles a new lease on life.
Here’s how.
Heat ¼ C salt free butter in a heavy saucepan and sauté until it turns golden brown. Whisk in 2 cans of Chicken broth and 1 chicken bouillon cube and bring to a boil. The bouillon delivers extra flavor. Stir in 12-oz. extra wide egg noodles and bring to another boil and cook for five additional minutes. Cover the saucepan and remove from the heat, allowing it to stand and absorb for 15 to 20 minutes. Season with salt and pepper, put on an Amish straw hat and dig in.
Amish Butter Noodles
1/4 cup butter, cubed
2 (14.5-ounce) cans chicken broth
1 chicken bouillon cube
12 ounces extra-wide egg noodles, uncooked
Salt and pepper to taste
