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1/4 c butter or oil
1 1/2 lb Lean ground pork
Or use lean ground beef
8 lg Onions; sliced
8 oz Tomato paste; * see note
1 lb Mushrooms; sliced
1 Celery bunch; sliced
2 Green pepper; diced
1/2 Lemon-juice only
Salt and pepper; to taste
1 lb Sharp cheddar cheese
Noodles; * see note
Recipe by: Jo Merrill This large serving recipe with the strange name
is
excellent for a buffet supper. It is even better if you make the sauce
the
day before and let it season. Use other meats instead of ground pork,
such
as ground beef or por sausage, if preferred. You will not need as much
oil
or fat if you use fatt meats. * Use 3 cans concentrated tomato soup or
one
can tomato paste and 2 cups water. * Use a large package of broad
noodles.
Cook together until well browned the oil, mean and sliced onions. Add
the
tomato paste and water, mushrooms, celery, green peppers, juice of 1/2
of
a lemon, salt and pepper and the cubed cheese. Simmer for 15 minutes to
make a rich sauce. Meanwhile, using a large pan, bring salted water to
a
boil and cook the noodles until just tender. Drain noodles and mix
with
the sauce in a large pan. Cover tightly and simmer slowly one hour on
top
of the stove or in a 350 degree oven. Serves 12-16.
NOTE: This recipe is from an old Fannie Farmer cookbook and yes, it
does
call for adding the cheese as indicated above instead of adding it
toward
the last. Hopefully it was not a misprint. This sounds good when
preparing
a casserole for a crowd. JO Merrill
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