| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
2 |
Servings |
INGREDIENTS
| 3 |
tb |
Utter; melted |
| 2 |
ts |
Soy sauce |
| 4 |
ds |
Tabasco sauce |
| 3 |
oz |
Can chow mein noodles |
| 1/4 |
ts |
Celery salt |
| 1 |
ds |
Onion powder |
INSTRUCTIONS
Going through some old boxes, I came across this recipe from the June,
1963, issue of Better Homes and Gardens. It is credited to a Mrs. T.A.
Hight, Walnut Creek, CA. Even after all these years it still sounds pretty
good. Combine melted butter, soy sauce and Tabasco; drizzle over noodles.
Toss lightly till noodles are well-coated. Sprinkle noodles with celery
salt and onion powder. Again, toss until well mixed. Place on a baking
sheet and toast at 275 for 12-15 minutes or until lightly browned and
crispy. Makes about 2 1/2 cups.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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