Yield: 6 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Corn oil |
¼ cup | Finely chopped onion |
¼ cup | Finely chopped green pepper |
2 pounds | (2 cups) Boneless Pork Butt, |
\N \N | Cooked, shredded |
2 cups | Beef or chicken bouillon |
1½ cup | Catsup |
1 tablespoon | Sugar |
1 tablespoon | Cider vinegar |
1 tablespoon | Worcestershire sauce |
½ teaspoon | Dry mustard |
¼ teaspoon | Ground cinnamon |
¼ teaspoon | Chili powder |
¼ teaspoon | Pepper |
6 ounces | Wide egg noodles, cooked, |
\N \N | Drained |
In large skillet heat corn oil over medium heat. Add onion and green pepper. Cook, stirring, 1 minute. Stir in next 10 ingredients. Bring to boil. Reduce heat; simmer 30 minutes or until thickened. Toss with noodles.