Mexican-Style Noodles and Meat
Decorative Recipe Tin printed clipping
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
- 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.
- Cook over medium heat, stirring constantly, until noodles are browned.
- Add 4 cups vegetable juice cocktail and cook, stirring occasionally, until noodles are tender.
- 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
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