Noodles Mary Westbrook


  • This makes 4 to 6 servings.
  • 1 lb. of egg noodles, wide or medium, curly are best
  • salt
  • water
  • 2 Tablespoons of cooking oil
  • 2 Tablespoons of butter or margerine
Image: a plate of noodles


Cook 3/4 of the noodles in boiling, salted water following the instructions on the package. Meanwhile, using a heavy pan or a small cast-iron frying pan, melt the butter into the oil over medium heat. When it is bubbling add the remaining (dry) noodles to the pan. Stir constantly until the noodles turn brown and crisp. Drain the boiled noodles when they are tender and put them in a bowl. Pour the crisp noodles and the remaining oil and butter over the boiled noodles. Serve with gravy on the side.


Mary Westbrook was an accomplished African-American cook who prepared hundreds of lunches for the Ryan family of Summit, Mississippi during the 1940s and 50s. Even after she retired, Mary would occasionally prepare the Ryans' Sunday dinner -- served at lunchtime, of course.

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