INGREDIENTS

INSTRUCTIONS

Cook up lots of chopped  onions and some hamburger meat (the amount
depended upon how flush the pocket book was at the time). Of course,
my mother used to use a little bacon fat in the pan to begin with,  and
drain off any extra fat from the hamburger, tho we raised our own
meat, and it was pasture fed, pretty lean.  Meanwhile get a BIG pot  of
water boiling and cook up a mess of elbow macaroni - depending on  how
much you need to stretch the recipe.  We always used "the  macaroni
kettle", and woe if something else was in it.   Remember - I  made this
for 14 people, and I still always make too much.  And we  are not
talking pasta here, we need plain old Prince elbow macaroni.  Here is
where my  family added their own touch.  Rather than  Campbell's tomato
soup, we used our own home grown canned tomatoes.  My mother used to
can about 200 quarts a season. So dump a quart or  so of good thick
canned tomatoes (break up the whole tomatoes a bit)  in with the
hamburger and onions, add the macaroni, and salt and  pepper to taste.
Serve up in big bowls with homemade bread. We came  to like it best
made this way.   If you use the Campbells' tomato soup  variation, just
add enough soup to make the mixture nice and gooey.  Some people, being
fancier than we were, would put the whole mixture  in a big casserole
dish, top it with buttered bread crumbs and bake  it for a short time
in the oven.  This used to appear at Pot-Luck  Suppers with great
regularity. Could feed a lot of hungry kiddos with  American Chop Suey
Recipe By     : Yarblady  From: Ladies Home Journal- August 1991  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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