- 6 ounces shell macaroni
- 1/2 cup sliced green onions (or 1 medium onion,
- 1 green pepper, cut in half-inch pieces
- 1 pound boneless fresh pork, cut into three quarter-inch cubes
- 2 tablespoons oil or fat
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1 can (10 1/2 ozs) cream of chicken soup
- 1/2 cup water
- 1/4 cup slivered almonds
Cook macaroni according to directions on package.
Pan-fry onion, green pepper, and pork cubes in oil in a large skillet about 3 minutes. Sprinkle %2 teaspoon paprika and salt over mixture. Add soup, water, almonds, and drained macaroni; stir to blend. Pour into a 2-quart casserole. Sprinkle paprika over top. Cover with lid or foil and bake in a moderate oven (350 F) 30 to 40 minutes, or until bubbly. Serve hot.
Yield: 6 to 8 servings.