Recipe - Brussel Sprout Souffle With Corned Beef

7 ounce Noodles
18 ounce Brussel sprouts, fresh or
Frozen
8 ounce Corned beef, canned
2 small Onions
1 teaspoon Oil
5/8 cup Milk
Cornstarch
Paprika sweet
1 Velveta chunk
Pepper black
1 One half cup Water

1.Cook the noodles as directed for 710 minutes.
2.Clean the brussel 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 beefmix 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 3157861120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini