Egg Noodles and Cottage Cheese
1 (8-oz.) pkg. broad egg noodles
1/2 cup finely diced salt pork (don't use fatback)
1 cup small-curd cottage cheese
2 Tbsp. sour cream (optional)
Cook egg noodles according to package directions. (These are terrific with my homemade egg noodle recipe.)
Meanwhile, fry the diced salt pork in a skillet until brown and crispy.
Drain the egg noodles and return to saucepan.
Add the cottage cheese, salt pork with the pan drippings, and sour cream, if using. Stir to combine and serve immediately.
Ingredient amounts can be altered to taste. Leftovers can be refrigerated and reheated in the microwave or stove top and still taste good.
Pairs Well With
My sister, Tania, taught my mother this tasty meal or side dish