| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Salad oil |
| 3/4 |
c |
Chopped onion |
| 6 |
c |
Water |
| 6 |
|
Chicken bouillon cubes |
| 8 |
oz |
Thin egg noodles |
| 1 |
ts |
Salt |
| 20 |
oz |
Frozen chopped brocolli |
| 1/8 |
ts |
Minced garlic |
| 6 |
c |
Milk |
| 1 |
lb |
Velvetta cheese |
INSTRUCTIONS
In a large pan, heat oil, add onions and saute over medium heat for 3
minutes. Add water and bouillon. Heat to boiling. Add noodles and salt.
Cook uncovered 3 minutes. Stir in brocolli and garlic. Cook 4 minutes more.
Add milk, cubed velvetta cheese and dash of pepper and continue cooking
until the cheese melts.
Posted By as5x@galen.med.virginia.edu On rec.food.recipes or
rec.food.cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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