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Noodles With Buttered Crumbs
Submitted by: Jane Mahan, Elm Springs, AR
Here is a 'comfort food' recipe from one of my favorite cookbooks,
"Cooking From Quilt Country", Marcia Adams.
"Noodles With Buttered Crumbs"
3 quarts of water
1/2 teaspoon salt
1 Tablespoon vegetable oil
8 ounces thin or medium-wide noodles, about 5 cups
2/3 cup butter
2 cups cracker crumbs (any type of Party cracker)
3 Tablespoons minced fresh parsley or coriander
3/4 teaspoon poppy seeds
1/4 Tablespoon black pepper
Add noodles, 1/2 teaspoon salt, and 1 Tablespoon vegetable oil to boiling water, let water return to boil.
Cover tightly and remove from heat, allowing noodles to stand for 25 minutes, or until tender.
Drain in colander.
Add 1/3 cup of butter to noodle kettle and melt over low heat.
Return the drained noodles to kettle and toss lightly.
In a medium skillet, melt remaining 1/3 cup of butter over medium heat
and add cracker crumbs. Stir and toast until golden.
Add parsley or coriander, poppy seeds, and black pepper and blend.
Transfer noodles to serving dish, sprinkle buttered crumbs on top and
drift a bit of paprika over all for garnish.