Macaroni saute
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Uncooked elbow macaroni (or |
| 8 | ounces | Box of elbow macaroni) |
| ½ | cup | Finely chopped onion |
| ½ | cup | Finely chopped green pepper |
| 1 | Clove garlic, peeled and crushed | |
| ½ | cup | Vegetable oil |
| 20 | ounces | Can tomato juice |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | tablespoons | Worcestershire sauce |
Directions
1. In a 1½-quart, heat-resistant, non-metallic casserole, place vegetable
oil, macaroni, onion, green pepper and garlic. Heat, uncovered, in Microwave
Oven 5 minutes or until macaroni turns slightly yellow. Stir occasionally. Set aside.
2. In a 1-quart, heat-resistant, non-metallic measuring cup, heat tomato juice, uncovered, in Microwave Oven for 6 minutes or until tomato juice comes
to a boil.
3. Add salt, pepper and Worcestershire sauce to tomato juice. Stir to combine.
4. Pour tomato juice mixture into macaroni mixture. Heat, uncovered, in Microwave Oven 13 minutes or until macaroni is tender.