Recipe: Mexican Medley (using pork sausage, noodles, sour cream, tomatoes, 1970's)

MEXICAN MEDLEY


1 lb. bulk pork sausage
1 cup finely chopped onion (2 medium)
1 cup finely chopped green bell pepper
1 (16 oz.) can tomatoes
1 cup dairy sour cream
3/4 cup water
1 tbsp. sugar
2 tsp. salt
1 to 2 tsp. chili powder
7 or 8 oz. uncooked wide noodles
Fresh parsley (optional, for garnish)

In large skillet, cook and stir sausage, onion and green pepper until meat is brown and onion is tender. Drain off fat. Stir in the remaining ingredients.

Cover; simmer 30 minutes or until noodles are tender. (Add small amount of water if necessary.)

Garnish with parsley.

Makes 4 to 6 servings
Source: Vintage recipe booklet: Betty Crocker's Piggy Bank Casseroles: A Special Collection of Penny-Wise Recipes, General Mills, Inc., 1970