*  Exported from  MasterCook  *
 
                          EGG NOODLES WITH SAUSAGE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main Dish                        Pasta
                 Breakfast                        Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Hot Italian-sausage links
    2       lg           Carrots
    1       md           Onion
    1       bn           Broccoli (1 lb)
      1/2   pk           16 oz extra wide egg noodles
                         Salt
    2       tb           Olive or salad oil
      1/4   ts           Italian herb seasoning
 
   About 1 hour before serving:
   
   In a 12-inch skillet over medium heat, heat sausages
   and 1/4 cup water to boiling. Reduce heat to low;
   cover and simmer 5 minutes. Remove cover and cook,
   turning sausages occasionally, until water evaporates
   and sausages are browned, about 20 minutes. Remove
   sausages to paper towels to drain; cut into
   1/2-inch-thick slices. Place sausage slices in a bowl.
   Reserve drippings in skillet. Meanwhile, slice carrots
   1/4 inch thick; dice onion. Cut off root ends and
   discard tough outer leaves from the broccoli. Rinse
   and drain well. In drippings in skillet over medium
   heat, cook carrots and onion until vegetables are
   tender. Add 3/4 cup water, stirring to loosen brown
   bits from bottom of skillet. Add vegetable mixture to
   bowl with sausages. Wipe skillet dry. Cook noodles as
   label directs, using 2 tsp salt in the water. While
   egg noodles are cooking, in same skillet over high
   heat, in hot olive or salad oil, cook broccoli,
   Italian herb seasoning, and 1/4 tsp salt until tender
   crisp, 3 to 5 minutes, stirring often. Return sausage
   mixture to skillet with broccoli; over medium heat,
   heat through, stirring occasionally. Add egg noodles;
   gently toss to mix well. Source: Good Housekeeping
   Feb/92
   :          Pg. 162
   
   From the collection of K. Deck
  
 
 
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