Italian macaroni

Yield: 8 Servings

Measure 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

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, .

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