2 c Uncooked elbow macaroni (or
8 oz Box of elbow macaroni)
1/2 c Finely chopped onion
1/2 c Finely chopped green pepper
1 Clove garlic, peeled and
-crushed 1/2 c Vegetable oil
20 oz Can tomato juice
1 t Salt
1/4 t Pepper
2 T Worcestershire sauce
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.