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6 ounces shell macaroni
1/2 cup sliced green onions (or 1 medium onion,
chopped)
1 green pepper, cut in half-inch pieces
1 pound boneless fresh pork, cut into three quarter-inch cubes
2 tablespoons oil or fat
1/2 teaspoon paprika
1 teaspoon salt
1 can (10 1/2 ozs) cream of chicken soup
1/2 cup water
1/4 cup slivered almonds
Paprika

Cook macaroni according to directions on package.

Pan-fry onion, green pepper, and pork cubes in oil in a large skillet about 3 minutes. Sprinkle %2 teaspoon paprika and salt over mixture. Add soup, water, almonds, and drained macaroni; stir to blend. Pour into a 2-quart casserole. Sprinkle paprika over top. Cover with lid or foil and bake in a moderate oven (350 F) 30 to 40 minutes, or until bubbly. Serve hot. Yield: 6 to 8 servings.