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8-oz. medium-size egg noodles
1 ¬Ĺ tsp. salt
3 T. butter or margarine, plus extra to toss noodles after cooking
Salt & freshly ground black pepper to taste
3/4 cup pecans, chopped
1 cup chopped fresh, flat-leaf parsley; reserve some uncut sprigs to garnish
3 medium cloves garlic, minced
1 large mild onion, chopped
6 saltine crackers, crushed

¬ĺ cup grated Parmesan cheese, divided

1 cup Half & Half

Paprika to sprinkle






In a Dutch oven, cook the noodles with 1 ¬Ĺ tsp. of salt in lots of boiling water, until just tender, about 6 to 7 minutes (do not overcook!).¬† Drain noodles, do not wash & toss with a small amount of extra butter or margarine.¬† Taste the noodles, & add salt & pepper to taste.¬† While noodles are cooking, melt the 3 T. butter or margarine, & saut√© the pecans, parsley, garlic, onion, & crackers for about 5 minutes.¬† Prepare a deep baking dish with spray-oil.¬† Make 3 layers of ingredients; beginning with 1/3 of the drained noodles, 1/3 pecan mixture, & 1/3 of the grated Parmesan cheese.¬† Repeat layers 2 more times.¬† Pour the Half & Half evenly over the entire dish & sprinkle with paprika.¬† Cover & bake at 350 degrees for 35 minutes.¬† Uncover & sprinkle again with paprika; then cook, uncovered, an additional 5 minutes, or until just browned on top.¬† Garnish top with sprigs of parsley.¬† Serves 6.

You surely can’t miss on this one for a change of pace for a pasta dish.  It is also ideal as a vegetarian entrée.