Italian macaroni
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Ground meat |
| 1 | medium | Onion; chopped |
| 3 | cans | (8-oz) tomato sauce |
| 1 | Tomato sauce can of water | |
| 1 | can | (12-oz) whole kernel corn |
| 1 | Green pepper; chopped | |
| 1 | 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 |
Directions
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, .