| 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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