| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Meats | 4 | Servings | |
INGREDIENTS
| 7 | oz | Noodles |
| 18 | oz | Brussel sprouts, fresh or |
| Frozen | ||
| 8 | oz | Corned beef, canned |
| 2 | sm | Onions |
| 1 | ts | Oil |
| 5/8 | c | Milk |
| Cornstarch | ||
| Paprika sweet | ||
| 1 | Velveta chunk | |
| Pepper black | ||
| 1 1/2 | c | Water |
INSTRUCTIONS
1.Cook the noodles as directed for 7-10 minutes. 2.Clean the brussel sprouts and saute in a little salted water for 5 min. 3.Cut the corned beef into big chunks. 4. Peel onion and cut into thin stripes. 5.Drain noodles. Heat oil in a teflon skillet; fry the onion and the corned beef in it and take it out. 6.For the sauce mix the milk with the water and bring to a boil; add cornstarch and season to taste;stirring well. Put noodles, corned beef-mix and brussel sprouts in a greased souffle pan. Pour the sauce over all and cut the cheese into little chunks Typed and translated by Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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