| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
Main dish, Cheese/eggs, Casseroles, Microwave |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Uncooked elbow macaroni (or |
| 8 |
oz |
Box of elbow macaroni) |
| 1/2 |
c |
Finely chopped onion |
| 1/2 |
c |
Finely chopped green pepper |
| 1 |
|
Clove garlic, peeled and crushed |
| 1/2 |
c |
Vegetable oil |
| 20 |
oz |
Can tomato juice |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
tb |
Worcestershire sauce |
INSTRUCTIONS
1. In a 1 1/2-quart, heat-resistant, non-metallic casserole, place
vegetable oil, macaroni, onion, green pepper and garlic. Heat, uncovered,
in Microwave Oven 5 minutes or until macaroni turns slightly yellow. Stir
occasionally. Set aside. 2. In a 1-quart, heat-resistant, non-metallic
measuring cup, heat tomato juice, uncovered, in Microwave Oven for 6
minutes or until tomato juice comes to a boil. 3. Add salt, pepper and
Worcestershire sauce to tomato juice. Stir to combine. 4. Pour tomato juice
mixture into macaroni mixture. Heat, uncovered, in Microwave Oven 13
minutes or until macaroni is tender.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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