macaroni-cheese twist

1/2 green pepper, diced
1 clove garlic, minced
1 tablespoon oil
2 8 ounce cans Hunts tomato sauce with onions
1 cup water
1/2 teaspoon oregano
2 tablespoons finely chopped parsley
4 ounces American cheese, cut into 1/4 inch cubes
8 ounces corkscrew macaroni, cooked and drained

In skillet cook green pepper and garlic in oil until tender. Stir in tomato sauce, water, oregano and parsley; simmer 10 minutes. Add cheese cubes, stir just to mix. Serve immediately over hot macaroni. Makes 4 servings.

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