| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Chopped onion |
| 1/2 |
c |
Chopped green pepper |
| 1 |
lb |
Hamburger or ground turkey |
| 3 |
c |
Small egg noodles (measure dry) |
| 3 |
c |
V-8 cocktail juice |
| 1 |
ts |
Salt |
| 1 1/2 |
ts |
Celery salt |
| 1/2 |
ts |
Pepper |
| 2 |
ts |
Worcestershire sauce |
| 1 |
c |
Sour cream |
| 1 |
cn |
(4 oz) sliced mushrooms, drained |
INSTRUCTIONS
Brown the onion and green pepper with the hamburger in a skillet until beef
is browned and onion is tender. drain off fat. Stir in the dry noodles.
Combine vegetable juice, salt, celery salt, pepper, and Worcestershire
sauce. Pour over noodle mixture and bring to a boil. Cover, and reduce
heat. Simmer for 10 minutes, or until noodles are tender.
Uncover. Stir in sour cream and mushrooms. Cook over medium heat until
mixture is hot, but do not boil after sour cream is added.
Note: This reheats well in the microwave, and can easily be cut in half. As
the recipe is printed, it stretches that pound of meat to feed about 6
people! I cut the recipe in half for just the three of us, and it makes
more than enough.
Posted to EAT-L Digest 19 Feb 97 by "Sharon H. Frye" <shfrye@PEN.K12.VA.US>
on Feb 19, 1997.
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