Ingredients
- 18 brussel sprouts
- 2 onions
- 1 velveta (chunk)
- 350 ml water
- 230 gr corned beef
- 150 ml milk
- 50 gr noodles
- 5 ml 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