Side Dishes

Noodles Romanoff

Serving Size: 8

Amount Measure Ingredient Preparation Method

• 1 1/2 cups cottage cheese
• 1 cup sour cream
• 1/2 cup onion minced
  (or 1 cup green onions, finely chopped)
  
• Few drops Tabasco sauce
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 8 ounces broad egg noodles
• 1/4 cup Parmesan cheese grated

Heat oven to 350 degrees.
Stir together cottage cheese, sour cream,
onions, Tabasco sauce, Worcestershire, and salt.
Cook noodles according to package directions.
Fold cheese mixture into noodles. Pour into
greased 2-quart casserole. Sprinkle with
Parmesan cheese. Bake 30 to 40 minutes or until
bubbling hot.

PARMESAN POTATO-STUFFED ROASTED ONIONS

• 2 yellow onions (each about 3 inches
  in diameter), unpeeled
  
• olive oil for brushing onions
• 8 ounces red potatoes (about 2 medium)
• 1 tablespoon dry white wine
• 1 tablespoon water
• 2 tablespoons heavy cream
• 1 tablespoon unsalted butter
• 2 tablespoons freshly grated Parmesan

Preheat oven to 375°F.
Trim root ends flush with onions (so they will
stand upright). Cut off tops of onions 1 inch
from pointed blossom end and reserve. In a small
flameproof baking pan stand onions upright and
replace reserved tops. Brush onions with oil a
roast in middle of oven 1 hour and 15 minutes,
or until centers are just knife-tender.
While onions are roasting, in a saucepan boil
potatoes in water to cover 15 minutes, or until
tender, and drain in a colander. Cool potatoes
until they can just be handled and peel. Return
potatoes to pan.
Transfer onions to a work surface to cool and
add wine, eater, and cream to baking pan. On top
of stove cook cream mixture over moderate heat,
stirring, until brown bits scraped from bottom
of baking pan are just dissolved and add to
potatoes.
Leaving outermost layer of each onion inside
skin, carefully scoop remaining layers out of
onion shells with a small spoon and chop. In a
small skillet sauté chopped onion in butter over
moderately high heat until golden and add to
potato mixture.

Increase oven temperature to 425°F.
Mash potato mixture with a potato masher until
potatoes ate coarsely mashed and liquid is
incorporated and force through a food mill
fitted with fine disk into a bowl. Stir in
Parmesan and season with salt and pepper.
Spoon potato mixture into onion shells and
replace tops. Onions may be prepared up to
this point 1 day ahead and chilled, covered.
In a small baking pan roast onions in middle
of oven until heated through, 15 to 25 minutes.

Serves 2.