Brussel Sprout Souffle with Corned Beef

7 oz Noodles

18 oz Brussel sprouts, fresh or

Frozen 8 oz Corned beef, canned

2 sm Onions

1 ts Oil

5/8 c Milk

Cornstarch Paprika sweet 1 Velveta chunk

Pepper black 1 1/2 c Water

1.Cook the noodles as directed for 7-10 minutes. 2.Clean the brussel

sprouts and saute in a little salted water for 5 min. 3.Cut the corned beef into big chunks. 4. Peel onion and cut into thin stripes. 5.Drain noodles. Heat oil in a teflon skillet; fry the onion and the corned beef in it and take it out. 6.For the sauce mix the milk with the water and bring to a boil; add cornstarch and season to taste;stirring well. Put noodles, corned beef-mix and brussel sprouts in a greased souffle pan. Pour the sauce over all and cut the cheese into little chunks Typed and translated by Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120