| 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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