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Vermicelli Recipe

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This recipe for Vermicelli, by , is from The Sharp Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Regina Miller
Added: Saturday, September 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pound ground chuck
1 (12 oz) box spaghetti, linguine, or vermicelli
2 medium tomatoes, chopped
1 can corn (Green Giant Niblets work best)
1/2 pound Velveeta
2 Tbsp butter or margarine
1 clove of garlic
1/2 cup onion, chopped
salt and pepper to taste

Directions:
Directions:
In a large frying pan or electric skillet place pasta and cover with water. Cook on high. While pasta is cooking, in a separate pan, brown chuck, garlic, onions, with salt and pepper. When water has cooked off and pasta is done (you can add more water as needed to cook pasta completely) add cooked chuck, corn, and tomatoes over pasta. Layer sliced velveeta and butter over mixture. Cover and cook on low until cheese is melted.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
From the kitchen of Helen Sharp Miller.

This is a nice, quick after work meal. Kids love it!

 

 

 

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