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NOODLES ROMANOFF

1 package (8 oz.) noodles
2 tablespoons vegeable oil or melted butter
1 1/2 cups (12 oz.) sour cream
1/2 cup flour
1 1/2 cups small-curd cream-style cottage cheese
4 green onions with tops, finely minced
2 tablespoons Worcestershire sauce
Dash Tabasco sauce
2 teaspoons garic salt

Cook needles according to package directions until bearely tender.
Rinse in cold water and drain. Toss with oil. In large bowl, mix
sour cream and flour. Stir in remaining ingredients. Add noodles
and stir well to coat. Pour into well greased Crock-Pot. Cover
and cook on Low settting for 7 to 10 hours. 8 servings (about
2-1/2 quarts).

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