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Tongue and Green Noodles (M, TNT)
Source: Celia Wisan, Wendy Baker's Mom
Serves: a largish crowd: 8-12 or more

1 cooked smoked or pickled beef tongue (save some of the cooking water for the sauce)
1-2 lbs. green (spinach) noodles; actually a flat fettuccini
1 lb. or more mushrooms
tomato sauce (I would use one made with fresh tomatoes, and chunky onions, peppers, etc in it. You could use a jarred sauce, but make sure it is a very tasty one)
Tongue cooking water, as necessary

Cook the noodles al dente (firm to the tooth).

While they are cooking, peel and chunk up the tongue, reserving the fatty, bony back part for a split pea soup another day.

Chunk the mushrooms--don't slice them.

In a large casserole dish mix all the ingredients adding tongue water if it could use more liquid.

Bake in a moderate oven until steaming hot through. Serve at once.

If you want it for later, mix and refrigerate, saving the baking until you want to serve it for the best taste. The sauce should not be runny, but there should be enough liquid when it is finished to not be dry. If it looks dry while cooking, add some more tongue water. Top with a chiffonade of fresh herbs, like basil if you like.

Poster's Notes:
A fabulous company dish my mother used to make was this tongue and green noodles. Unfortunately, I don't have her exact sauce recipe, but both you and I can wing it.

Posted by Wendy Baker

Nutritional Info Per Serving: N/A