Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Ground meat |
| 1 medium | Onion; chopped |
| 3 cans | (8-oz) tomato sauce |
| 1 \N | Tomato sauce can of water |
| 1 can | (12-oz) whole kernel corn |
| 1 \N | Green pepper; chopped |
| 1 \N | Clove garlic; minced |
| 2 teaspoons | Chopped parsley |
| 2 tablespoons | Chili powder |
| 1½ tablespoon | Salt |
| ½ tablespoon | Pepper |
| ¼ tablespoon | Crushed basil leaves |
| 1 teaspoon | Vinegar |
| 1 pack | (8-oz) small elbow macaroni; cooked |
| ¼ pounds | Grated cheese |
In large skillet cook meat & onion until meat loses its red color. Stir in remaining ingredients except macaroni & cheese. Simmer 45 minutes, stirring occasionally. Mix in macaroni & put in large casserole. Cover with grated cheese. Heat in oven until piping hot. Serves 8-10.
NINA WEISBERGER
MARVELL, AR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .