MOM’S GREEN NOODLES

Cook the noodles; reserve. Melt butter in a large saucepan. In the blender, liquefy ‘3 to 4 times as much parsley as you’d think you’d need’ with ‘the least amount of water possible.’ Add to melted butter with salt, MSG and ‘plenty’ of black pepper. Add sour cream until good sauce, about a cup; blend. (Don’t heat sour cream too much because it might curdle.) Add grated cheese(s) and pressed garlic, then noodles. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008