Instructions: In 5 quart Dutch oven combine the rutabaga, onions, celery, carrots, green pepper, garlic, and butter or margarine. Cover and cook about 10 minutes or till onion is tender but not brown, stirring occasionally.

Stir in the water, undrained tomatoes, parsley, salt, sugar, dried dillweed, and pepper. Bring to boiling. Reduce heat, cover and simmer 40 minutes. Stir in Green Noodles, cook, uncovered for 10 to 12 minutes or till noodles are tender.

Makes 8 to 10 servings.

Green Noodles:
In saucepan combine spinach and water. Cover and cook till spinach is very tender. Cool slightly, place spinach and liquid in blender container. Add egg and salt, cover and blend till smooth. Transfer to bowl. Add enough of the flour to make a stiff dough. Knead on lightly floured surface 1 minute. Roll very thin on floured surface.

Let rest 20 minutes. Roll up loosely. Slice 1/4 inch wide. Unroll.

Cut into desired lengths. Spread out, let dry on a rack for 2 hours.

Store in airtight container till needed. Use as directed in recipe, or cook, uncovered, in boiling salted water or prepared soup for 10 to 12 minutes or till tender.

Makes about 3 1/2 cups.

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