Pasta, Potatoes, & Rice Noodles Marmaduke Serves 6 ¼ cup onion, sliced 4 to 8 ounces fresh mushrooms, sliced 2 tablespoons butter 1 pound ground beef 3 tablespoons sherry wine 10½ ounce can beef consommé 3 tablespoons lemon juice 1 teaspoon salt ¼ teaspoon pepper dash of garlic salt ¼ pound medium noodles 1 cup sour cream chopped or dry parsley
Sauté onion and mushrooms in butter. Add meat and brown. Stir in sherry, consommé, lemon juice, salt, pepper, and garlic salt. Simmer uncovered for 15 minutes. Stir in uncooked noodles and cook for 10 minutes or until noodles are tender. Stir in sour cream.Top with parsley and serve. Note:This recipe can easily be doubled, tripled, or quadrupled. If prepared in advance, it may be stored in Pyrex casseroles and heated in the oven at 325 degrees until hot. It may also be frozen, thawed and reheated. Jan Loeffler
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