>------------> Beef & Noodles Dinner <------------<

6 reg. potatoes or 2-3 baking ones
1 T. oil
1/2 stick oleo
Milk
1/2 package med. or wide noodles
* Basic White Sauce
2 beef bouillon cubes
1 Can Hormel Roast Beef in gravy
Onion Powder
Pepper


Peel potatoes and cut them in half long ways and then in the 
middle for faster cooking. Place in med. pan covered with hot 
water, 10 shakes of salt, and 1 T. oil (oil prevents boil over). 
Cook on High for about 1/2 hour or until potatoes are soft when
forked.

Use med-large pan and fill 2/3 with hot water, 10 shakes of salt, 
and 1 Tblsp. oil. Heat on High. When Boiling, add noodles. Stir. 
Let cook until done stirring occasionally. (Should be done right 
before potatoes). Drain and rinse. Return noodles to the pan.

* Sauce: melt the bouillon cubes in with the oleo when you begin
to cook the White Sauce. Make sure the cubes are dissolved before 
you add the flour. Use fork to squish them. Use only 2 1/4 cups 
milk and Drain the beef gravy in. Cook as normal but allow for a 
bit thicker of a sauce.

Use a knife and shred the beef up in the can to separate it. Add 
the beef to the sauce and bring to bubbling over low heat Stirring 
with a fork.

* Add the sauce to the rinsed noodles. Heat and add onion powder 
and Pepper to taste. Bring to bubbling. Remove from heat.

Drain Potatoes. Mix until well mashed. Mix in 1/2 stick oleo and 
slowly add milk while mixing till potatoes are fluffy - not runny. 

Yield 2-3 servings.

** Note: If you double this recipe, just add a can of Campbells 
Beefy Mushroom soup without any water (instead of a 2nd can of beef)
to the sauce before adding it to the noodles - still good beefy
flavor without the added expense. :)



~*~ Copyright © 1997-2005 Elrhea M. Bigham ~*~