| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soups &, Stews | 4 | Servings | |
INGREDIENTS
| 1 | lb | Lean ground beef |
| 1/4 | ts | Pepper |
| 1/4 | ts | Oregano |
| 1/4 | ts | Basil |
| 1/4 | ts | Seasoned salt |
| 1 | Envelope onion soup mix | |
| 1 | cn | (8 Oz.) tomato sauce |
| 1 | tb | Soy sauce |
| 1 | c | Celery; chopped |
| 1 | c | Carrots; sliced |
| 1/2 | c | Macaroni; cooked |
| 1/4 | c | Parmesan cheese; grated |
INSTRUCTIONS
Crumble beef into slow-cooking pot. Add pepper, oregano, basil, seasoned salt and dry onion soup mix. Stir in 3 cups boiling water, tomato sauce and soy sauce, then add celery and carrots. Cover and cook on low for 6 to 8 hours. Turn control on high. Add cooked macaroni and Parmesan cheese. Cover and cook on high for 10-15 minutes. Other vegetables may be added, if desired. >From the recipe files of Carole Walberg Posted to recipelu-digest Volume 01 Number 556 by "Diane Geary." <diane@keyway.net> on Jan 18, 1998
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