Ingredients
- 18 brussel sprouts
- 2 onions
- 1 velveta (chunk)
- 1 1/2 c water
- 8 oz corned beef
- 5/8 c milk
- 7 oz noodles
- 1 ts oil
sprouts and saute in a little salted water for 5 min. 3.Cut the corned beef into big chunks. 4. Peel onion and cut into thin stripes. 5.Drain noodles. Heat oil in a teflon skillet; fry the onion and the corned beef in it and take it out. 6.For the sauce mix the milk with the water and bring to a boil; add cornstarch and season to taste;stirring well. Put noodles, corned beef-mix and brussel sprouts in a greased souffle pan. Pour the sauce over all and cut the cheese into little chunks Typed and translated by Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120