Skillet Meat-And-Noodles Recipe
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1 (8 oz.) package noodles
3 tbsp butter or margerine
2 onions, peeled and sliced
1 cp thinly sliced celery
2 1/2 cps cut-up leftover pot roast of lamb, veal, beef, or chicken
2 tsp salt
1/8 tsp pepper
6 tbsp Parmesan cheese
1 1/2 cps undiluted evaporated milk
2 tbsp finely cut parsley
1 - Cook noodles according to directions on package and drain.
2 - While noodles are cooking, saute onions and celery in butter or margerine in large skillet.
3 - Cook 5 minutes or until vegetables are beginning to brown.
4 - Push vegetables to one side.
5 - Add meat and heat slowly.
6 - Season strained noodles with salt and pepper.
7 - Add cheese and milk.
8 - Stir into meat and vegetables in skillet.
9 - Let heat 5 minutes, mixing lightly with 2 forks.
10 - Sprinkle top with parsley.
Makes 6 servings.