Pasilla II Recipe

Directions

In a medium saucepan over medium heat, bring water, salt, ground black pepper and cayenne pepper to a boil. Remove from heat.

Place flour in a small bowl and mix with broth and water, stirring constantly, until smooth. Remove from heat and add bouillon granules and onion and garlic to skillet; mix well and pour mixture into slow cooker.

Mix chicken broth, water, flour, chicken bouillon and onion and garlic into skillet. Bring to a boil. Reduce heat to low and cook for 5 minutes.

Stir in flour mixture and reheat just enough to collect into a finished batter. Do not overcrowd skillet. Spoon hot batter into skillet and spread evenly. Leave a small space between the two plates.

Fry sausage in hot oil, using a spoon or a metal spatula, until no longer pink. Drain fat, brown and criss-crossed sausage onto skillet.

Stir together liquid from 2 cans chicken broth, 2 cans beef broth, 1 can sliced tomatoes and bay leaves into skillet. Cook, stirring occasionally, over low heat for about ¼ minute; pour into slow cooker.

Place noodles in skillet, having wrapped them around every edge to prevent sticking. Cook over medium heat, turning once, for about 1 minute or until noodles are tender.

Return pasta to skillet with sausage and sausage. Cook, stirring constantly, for about 20 minutes. season with tomato sauce and brown sugar.

Spoon macaroni onto bottom of each pasta bowl. Return to stove, adding about 2 tablespoons chopped onion. Place macaroni on top of sauce - be careful not to spill over. Place dish on paper towels to absorb grease.

Stir squash and eggs into cooked pasta. Cover dish and refrigerate for at least 2 hours.

Stir in flour mixture and stewed tomatoes and bay leaves.

Transfer cooked pasta to serving dish. Garnish with chopped almonds and granola.