Name: Beef Casserole with Creamy Cheese Pasta
Ingredients: 1 ts Vegetable oil; 2 ts Garlic; crushed; 1 c Onion; chopped; 12 oz Ground beef; 1/2 c Beef or chicken stock; 1 2/3 c Prepared tomato sauce; 8 oz Small shell pasta; 1 tb Margarine or butter; 2 1/2 tb All-purpose flour; 1 1/4 c Beef or chicken stock; 1 1/4 c 2% milk; 1/2 c Shredded Cheddar cheese; 2 tb Grated Parmesan cheese

The answer is simple: for myself, I do not believe that it is appropriate that I spend my time defending my name. My name is nothing – who really cares about it? And I am not called to waste precious hours and energy in fighting off every person with a laptop who wants to have a pop at me. As a Christian, I am not meant to engage in self-justification any more than self-promotion; I am called rather to defend the name of Christ; and, to be honest, I have yet to see a criticism of me, true or untrue, to which I could justifiably respond on the grounds that it was Christ’s honour, and not simply my ego, which was being damaged. I am called to spend my time in being a husband, a father, a minister in my denomination, a member of my church, a good friend to those around me, and a conscientious employee. These things, these people, these locations and contexts, are to shape my priorities and my allocation of time. Hitting back in anger at those who, justly or unjustly, do not like me and for some reason think the world needs to know what they think of me is no part of my God-given vocation. God will look after my reputation if needs be; He has given me other work to do.

Carl Trueman

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats, Vegetables		Casseroles, Pasta, Cheese, Low-fat, Meats	8	Servings

INGREDIENTS

1	ts	Vegetable oil
2	ts	Garlic; crushed
1	c	Onion; chopped
12	oz	Ground beef
1/2	c	Beef or chicken stock
1 2/3	c	Prepared tomato sauce
8	oz	Small shell pasta
1	tb	Margarine or butter
2 1/2	tb	All-purpose flour
1 1/4	c	Beef or chicken stock
1 1/4	c	2% milk
1/2	c	Shredded Cheddar cheese
2	tb	Grated Parmesan cheese

INSTRUCTIONS

NORMA WRENN
Tips: This is an excellent casserole for children and teenagers. Adults
love it too!  Substitute ground chicken or veal for beef. It's great to
reheat.
Make ahead:  Prepare up to a day ahead but do not bake until ready to eat.
In large nonstick skillet, heat oil; saute garlic and onions for 4 minutes.
Add beef and saute until no longer pink, approximately 4 minutes. Add stock
and tomato sauce; simmer on low heat for 12 minutes or until thickened,
stirring occasionally.  Set aside.
Cook pasta in boiling water according to package instructions or until firm
to the bite.  Drain and place in baking dish.
In medium nonstick saucepan, melt margarine, add flour and cook for 1
minute, stirring constantly.  Add stock and milk; simmer on medium heat
until slightly thickened, approximately 5 minutes. Add Cheddar cheese and
Parmesan cheese.
Add tomato sauce mixture to pasta.  Mix well. Pour cheese sauce over top.
Cover and bake for 15 minutes or until hot. Let rest for 10 minutes before
serving.
Per serving: calories 339; protein 18g; fat-tatal 15g-sat fat 6g; carbo
34g; sodium 513g; cholesterol 38mg; fiber 2g.
Source:  Good Taste: Premier Issue
Posted to MM-Recipes Digest V4 #300 by "Deborah Kühnen"
<DEBKUHNEN@classic.msn.com> on Nov 19, 97

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