MEXICAN-STYLE NOODLES AND MEAT

Yield: Yield: 4 servings.

Ingredients

• ½ cup salad oil
• 1 medium onion, thinly sliced
• 8 ounces fine egg noodles (about 4 cups)
• 1 clove garlic, minced
• 1 12-oz. can luncheon meat, diced
• 4 cups vegetable juice cocktail
• 1 8-oz. can peas
• salt and pepper to taste

Directions

1. Heat ½ cup salad oil and add 1 medium onion, thinly sliced, 8 ounces fine egg noodles (about 4 cups), 1 clove garlic, minced, and 1 12-oz. can luncheon meat, diced.
2. Cook over medium heat, stirring constantly, until noodles are browned.
3. Add 4 cups vegetable juice cocktail and cook, stirring occasionally, until noodles are tender.
4. Add 1 8-oz. can peas, salt and pepper to taste and heat to serving temperature.

Temperature

• cook over medium heat until noodles are browned; cook until noodles are tender; heat final mixture to serving temperature

Equipment

• large cooking pan or skillet; stirring utensil; can opener