1/2 c green pepper, diced
1 clove garlic, minced
1 tbs wesson oil
2 (8 oz) cans tomato with onion sauce
1 cup water
1/2 tsp. oregano
2 tbs. parsley, chopped fine
4 oz. processed American cheese cut into 1/2 inch cubes
8 oz. corkscrew macaroni, cooked and drained
In a skillet, cook green pepper and garlic in wesson oil, until tender. Stir in sauce, water, oregano and parsley. Simmer 10 minutes.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment