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1
PUT WATER ON FOR BOIL AFTER 1/2 WAY THROUGH THIS RECIPE. FIRST SAUTE IN SKILLET BUT-
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2
TER, GARLIC AND OLIVE OIL FOR ABOUT
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3
3 SEC. SO GARLIC WILL NOT
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4
BURN OR GET BITTER.THEN ADD
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5
MUSHROOMS BUT DON'T SEASON
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YET. TAKES ABOUT 5 MINS.
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ONCE MUSHROOMS ARE AT THEIR
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PERFECT COLOR THEN SEASON WITH SALT, PEPPER, SAZON AND
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9
BASIL. COOK FOR 2 MORE MINS.
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THEN REMOVE FROM PAN. SET ASIDE. IN THE SAME SKILLET
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BROWN GROUND BEEF UNTIL FULLY COOKED. DON'T DRAIN IT
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WILL ADD FLAVOR TO THE DISH.
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TO THE MEAT, ADD SALT, AND PEPPER TO TASTE. ADD BACK INTO THE SKILLET THE MUSH-
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14
ROOMS AND BLEND WELL. ADD
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MILK, SOUR CREAM, CREAM OF MUSHROOM SOUP AND BLEND VERY
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16
WELL. TURN DOWN HEAT TO SIM-
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MER.TASTE FOR MORE SEASON-
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18
INGS IF NEED BE. TAKE OFF HEAT AFTER 10 MINS. MEAT MIX-
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TURE IS NOW DONE. SET ASIDE.
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WHILE SIMMERING, NOW START
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WATER TO BOIL AND SALT TO FLAVOR THE PASTA, THE ONLY
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22
TIME FOR THE CHANCE,ALSO, FOLLOW PKG. DIRECTIONS FOR
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23
NOODLES. TASTE NOODLE FOR
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24
THE RIGHT DESIRE OF DONE-
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25
NESS,DRAIN AND DO NOT RINSE. ADD NOOD-
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26
LES WITH SAZON THIS IS FOR FLAVOR,TASTE AND COLOR. TOSS.
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THEN TAKE MEAT MIXTURE AND
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POUR OVER NOODLES. LET STAND FOR 15 MINS. OR UNTIL THICKEN. ENJOY!!
