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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Tasse | Uncooked elbow macaroni (or |
| 8 x ca. 30 g | Box of elbow macaroni) |
| 1/2 Tasse | onion finely chopped |
| 1/2 Tasse | green pepper finely chopped |
| 1 | cloves garlic peeled, crushed |
| 1/2 Tasse | vegetable oil |
| 20 x ca. 30 g | Can tomato juice |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 2 Esslöffel | Worcestershire Sauce |
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1. In a 1 1/2-quart, heat-resistant, non-metallic casserole, place vegetable oil, macaroni, onion, green pepper and garlic. Heat, uncovered, in Microwave Oven 5 minutes or until macaroni turns slightly yellow. Stir occasionally. Set aside. 2. In a 1-quart, heat-resistant, non-metallic measuring cup, heat tomato juice, uncovered, in Microwave Oven for 6 minutes or until tomato juice comes to a boil. 3. Add salt, pepper and Worcestershire sauce to tomato juice. Stir to combine. 4. Pour tomato juice mixture into macaroni mixture. Heat, uncovered, in Microwave Oven 13 minutes or until macaroni is tender.
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