CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Dairy |
|
Casseroles |
5 |
Servings |
INGREDIENTS
2 |
tb |
SHORTENING |
1 |
lb |
GROUND BEEF |
29 |
oz |
CAN, TOMATOES, CUTUP |
1 |
ts |
SALT |
1 |
ts |
WORCESTERSHIRE SAUCE |
1 1/2 |
c |
CHOPPED CABBAGE |
2 |
tb |
PARSLEY |
1 |
c |
UNCOOKED MACARONI |
1/2 |
c |
CHEDDAR CHEESE, GRATED |
INSTRUCTIONS
HEAT SHORTENING IN A LARGE SKILLET, THEN ADD GROUND BEEF AND COOK UNTIL
BROWNED. DRAIN FAT FROM SKILLET. BLEND TOMATO, SALT, AND WORCESTERSHIRE
SAUCE, WITH GROUND BEEF IN SKILLET. BRING TO A BOIL. ADD CABBAGE, PARSLEY,
AND MACARONI. COVER, REDUCE HEAT, AND SIMMER FOR 15 TO 20 MINUTES. SRINKLE
WITH CHEESE AND SERVE HOT.
Posted to MM-Recipes Digest by scotlyn@juno.com (Daniel S Johnson) on May
3, 1998
A Message from our Provider:
“You’re not God’s judge. One day you’ll discover it’s the other way around”