Toledo, Ohio

I have made these several times, and they keep getting better... In my fine-tuning of this recipe, I have increased the salt to 1/2 tsp, 1/2 tsp of black-pepper, heaping-tbsp of dried-parsley... I do not dry the noodles before cooking... I use home-made chicken stock to boil these in, when about half-cooked, I add 1/2 pound of pre cooked-beef-shredded and finish cooking... Put this over buttered-lumpy-mashed-potatoes with a side of whole kernel corn and you have a meal fit for a king...

Loved this!!! Just a little too much nutmeg for me, but very flavorful, dense and robust. The taste just tickles your tastebuds, spicy, fruity, melty, yummy. Can you tell I liked this? Really good. Thanks Carol!

I made Sals' Red Enchilada Sauce (which hubby said smelled wonderful, and I didn't think to taste before I put it in the meat mixture) for this, then did everything by the recipe. I put a towel over the crockpot under the lid, to keep moisture from dripping back down onto the top. (Thanks to Scotdog? for the tip) There was more muffin mix than the meat mixture. Hubby and I alone ate half of it. It has a good flavor, not quite spicy enough for us and the meat mixture tasted almost sweet to me. Not sure where that came from. Another crockpot recipe that I don't see any point to. This could be made faster and easier in a 13x9 pan and wouldn't be so hard to get out. Onions and garlic added to the meat while browning would help and maybe some cumin also. Next time it goes in the oven and I double the recipe for the meat mixture and maybe the muffin mix too. Thanks Brandy!