Yield: 6 Servings
|¼ cup||Sweet butter|
|8 ounces||Sour cream*|
|1 pounds||Ham, cubed|
|16 ounces||Ripened tomatoes, chopped|
|2 cups||Elbow macaroni**|
|1 ounce||Maggi Seasoning OR 1 tb Soy sauce|
|½ teaspoon||Salt, optional|
|2||Green onions, chopped|
*light if desired (don't use non-fat) **cooked al Dente (be careful not to overcook)
Brown butter in Dutch oven. Add remaining ingredients except onions, salt (if using) and pepper. Mix well. Simmer uncovered for 10 minutes. Add onions and cook 5 minutes more.
Melinda's notes: I got this from an old Polish acquaintance long ago.
I don't know how original Polish it is since it uses Maggi Seasoning, which I think is German, but we like it. Maggi Seasoning comes in a square-ish brown bottle and can be purchased in the gourmet section of your supermarket. I always omit the salt. The original recipe called for 4 oz. sour cream, but I like it with 8 oz. I usually use the light sour cream, but the non-fat doesn't do well, it seems to just dissolve and become tasteless.
Posted on GEnie Food & Wine RT Jan 12, 1994 by M.CARMAIN1 [Melinda] Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes