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Title: Scallion Noodle Cake (Eating-Well)
Yield: 1 Servings

Ingredients

      8 oz capellini or spaghettini
    1/2 c  chopped scallion greens
      2 ts olive oil
      1 ts salt
      1    freshly ground black pepper;
           - to taste

Instructions

In a pot of boiling salted water, cook noodles until al dente, about 3
minutes. Drain; transfer to a bowl. Toss with scallion greens, 1 teaspoon
of the oil, salt and pepper.

Brush a 12-inch nonstick skillet with 1/2 teaspoon of the oil and heat over
medium heat. Add noodle mixture, pressing to form a pancake. Cook until
golden brown on the bottom, about 10 minutes.

Invert pancake onto a large plate and brush skillet with remaining 1/2
teaspoon oil. Slide pancake back into skillet and cook until golden brown
on the other side, about 10 minutes more. The pancake can be kept warm,
covered in a 200F oven for up to 1 hour. Makes one l-inch cake, for 6
servings.

Nutrition Information per serving: 155 calories, 2 grams fat, 0
cholesterol, 360 milligrams sodium. 12% cff

>Recipe from EatingWell magazine.

>Distributed by The Riverside Press-Enterprise, Food for 18-mar-98. >Edited
by Pat Hanneman (Kitpath)

Notes: Serve as the base for vegetable sauces. See Asparagus Saute over
Scallion Noodle Cake.

Recipe by: EatingWell Magazine

Posted to MC-Recipe Digest by KitPATh on Mar 18,
1998

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