Kwanzaa Noodle Necklace

Materials
Assorted uncooked noodles
Food coloring
Elastic thread

General Supplies & Tools
Newspaper
Plastic gloves
Plastic sandwich bags
Craft scissors
Yarn needle

Instructions
1 . Cover work area with newspaper, and wear plastic gloves when coloring noodles.
2.  Place one handful of noodles in bag, using one bag per color. Sprinkle a few drops of desired food color­ing in each bag, blow in some air, twist top closed, then gently shake until noodles are evenly coated. Add more color, if needed. Leave bags open to allow noodles to dry.
3.  Cut elastic thread slightly longer than desired length of necklace, then thread elastic onto yarn needle.
4. Tie one noodle to end of elastic thread, leaving a 2″ tail, and begin beading. Mix noodle shapes and colors as desired. Untie first noodle, then tie ends of elastic thread into knot. Slip loose ends back through center of noodles to conceal.

Sausage & Egg Noodles

*large package of egg noodles

*green bell pepper

*onion

*butter

*polish sausage

Bring water to boil (this is important or noodles with be clumpy and not cook right) and add egg noodles to it. Fry sliced sausage and diced peppers and onion in a pan with two large spoons of butter until cooked through. When pasta is done drain and stir everything together.

Cranberry-Port Pot Roast

Cranberry-Port Pot Roast

1   beef eye of the round or rump roast (3 1/2 to 4 Ib.)
1   tablespoon salad oil
1   can (14 1/2 oz.) regular-strength beef broth
1 3/4   cups port
1/3   cup firmly packed brown sugar
2   packages (10 oz. each) frozen petite onions
2   cups fresh or frozen cranberries
6   cups hot cooked egg noodles
2   tablespoons cornstarch
Parsley sprigs
Salt and pepper

Rinse meat, pat dry, and rub with oil. Place in a 10- by 14-inch roasting pan. Bake in a 450° oven until meat is well
browned, about 45 minutes; turn often. Add broth and port. Cover tightly; re­duce oven to 400° and bake l’/2 hours.

Mix sugar and onions into pan; cover and bake 1 hour. Add cranberries; cover and bake until meat is tender when pierced, about 30 minutes longer.

Put meat and noodles on a platter. With a slotted spoon, ladle onions and berries onto noodles; keep warm. Skim fat from pan juices. Mix cornstarch with 3 tablespoons water. Bring pan juices to boiling over high heat. Stirring, add cornstarch mixture until sauce is as thick as you like. Pour sauce into a small bowl; serve with meat and noodles. Garnish with parsley sprigs. Add salt and pepper to taste. Serves 10 to 12.

Per serving: 363 cal (20 percent from fat); 33 g protein; 8.0 g fat (2.3 g sat.); 38 g carbo.; 87 mg sodium; 98 rag chol.