Pennsylvania Knockbockle Recipe
Ingredients
| 1 can mushroom stems and pieces | ||
| 11ge. green pepper, cut in strips | ||
| 2 Ige. onions, sliced | ||
| Butter | 2 Tablespoon | |
| Mixed vegetables | 1 1 Pound | |
| 2 8-oz. cans spaghetti sauce with mushrooms | ||
| 1 12-oz. can luncheon meat, cut in bite-sized pieces | ||
Directions
Drain mushrooms.
Saute green pepper, onions and mushrooms in butter in large skillet until tender.
Combine remaining ingredients with 1/4 cup water; bring to a boil.
Place in 2-quart casserole.
Bake at 425 degrees until heated through.
Saute green pepper, onions and mushrooms in butter in large skillet until tender.
Combine remaining ingredients with 1/4 cup water; bring to a boil.
Place in 2-quart casserole.
Bake at 425 degrees until heated through.
Chef
