Recipe: Noodles, Western Style and Noodle Omelet (1955)

NOODLES, WESTERN STYLE

3 ounces noodles (about 11/4 cups broken noodles)
1/2 small green bell pepper, diced
1 1/2 tablespoons bacon fat or meat drippings
1 1/2 tablespoons flour
2 cups cooked or canned tomatoes (or 2 1/2 cups raw tomatoes cut in pieces)
1 tablespoon finely chopped fresh parsley
1 cup chipped corned beef, spiced ham, or dried beet ,
1/4 teaspoon salt
ground black pepper (to taste)

Cook noodles 10 minutes in boiling. Drain.

Cook green pepper in fat in large fry pan until tender.

Blend in flour and add other ingredients. Simmer 5 minutes to thicken. Add salt; and pepper. Add noodles and simmer 10 minutes

ANOTHER WAY TO SERVE NOODLES:

NOODLE OMELET
Drain the cooked noodles; fry in a little fat or oil until golden brown. Add to 4 eggs, lightly beaten and seasoned with salt and pepper. Turn back into fry pan, and cook slowly until| brown on bottom and set on top. Fold onto a hot platter.

Makes about 4 servings
From: Recipelink.com
Adapted from source: Money-Saving Main Dishes, USDA Home and Garden Bulletin No. 43, 1955