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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

VERMICELLI Recipe

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This recipe for VERMICELLI is from The Todd Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 LARGE PKG. COILED VERMICELLI PASTA
¼ CUP OIL
1 TO 1 ½ LB. GROUND BEEF
1 SMALL CAN MILD ORTEGA PEPPERS
1 QT. CANNED TOMATOES
1 TSP SUGAR
1 TSP. OREGANO
SALT TO TASTE
Directions:
Directions:
POUR OIL INTO LARGE SKILLET AND HEAT. BREAK UP VERVICELLI PASTA AND FRY UNTIL TAN TO BROWN, STIRRING OFTEN. TRANSFER INTO SEPARATE BOWL. IN SAME SKILLET, BROWN GROUND BEEF. RETURN PASTA TO SKILLET WITH GROUND BEEF AND ADD REMAINING INGREDIENTS AND COMBINE. COVER AND SIMMER ABOUT 20 MINUTES OR UNTIL PASTA IS TENDER, STIRRING OCCASIONALLY.

FOR THE BEST FLAVOR, BE SURE TO USE WHOLE CANNED GREEN CHILIS AND CHOP THEM YOURSELF.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
This is an old family favorite that my mom got from a friend of hers, Edna Merrifield.
I like to make extra to take for my lunch the next day.

 

 

 

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