| 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
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