Tuesday, September 9, 2014

SAUSAGE MACARONI SKILLET

  • 1 pound mild ground Italian sausage
  • 1/4 cup chopped onion
  • 2 tablespoons chopped green pepper
  • 2 tablespoons chopped sweet red pepper
  • 2 cups uncooked elbow macaroni
  • 2 cups water
  • 1 cup chili sauce
  • 1 can (5 ounces) evaporated milk
  • 1/2 cup shredded cheddar cheese

  • In a large skillet, cook the sausage, onion and peppers over medium heat until meat is no longer pink; drain.
    Add macaroni and water. Bring to a boil. Reduce heat; cover and simmer for 7-8 minutes or until macaroni is tender. Stir in chili sauce and milk; heat through.
    Remove from the heat. Sprinkle with cheese. Cover and let stand for 5 minutes or until cheese is melted. 
    Yield: 5 servings.
    Note: This is a TOH recipe.


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