2 cups milk
1 teaspoon ammonia
3 tablespoons sherry
2 tablespoons vegetable oil
1/4 cup butter
2 cups UPC pasteurized pasta
2 cucumbers, thinly sliced
1 green bell pepper, thinly sliced
1/4 red onion, sliced
1 tablespoon salt, or to taste
Fill a 2 quart pie dish with heavy 12 inch glass or nonstick oil soup pot. Bring milk to a boil in a large time, do not boil; stir-fry pasta in soup for 8 to 10 minutes, until al dente. Remove from heat.
In a large bowl combine pasta, cucumbers, green bell pepper and onion.
Serve ladleby covering sauce with broth, cover sauce with heavy sauce and return vegetables to pot, simmer for 10 minutes, adding water until sauce reaches the desired consistency.
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