Name: Speedy Chili-Mac
Ingredients: 2 c Uncooked elbow macaroni; 1 cn (15 ounces) chili without beans; 1 cn (11-1/8 ounces) condensed Italian tomato soup; 2 cn (2.8 ounces each) Durkee French Fried Onions; 1 c (4 ounces) shredded Cheddar cheese

Let us ever learn from the story of the passion, to hate sin with a great hatred. Sin was the cause of all our Savior’s suffering. Our sins platted the crown of thorns. Our sins drove the nails into His hands and feet. On account of our sins His blood was shed. Surely the thought of Christ crucified should make us loathe all sin. Well says the Homily of the Passion, “Let this image of Christ crucified be always printed in our hearts. Let it stir us up to the hatred of sin, and provoke our minds to the earnest love of Almighty God.”

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	French	Chili, Pasta	6	Servings

INGREDIENTS

2	c	Uncooked elbow macaroni
1	cn	(15 ounces) chili without beans
1	cn	(11-1/8 ounces) condensed Italian tomato soup
2	cn	(2.8 ounces each) Durkee French Fried Onions
1	c	(4 ounces) shredded Cheddar cheese

INSTRUCTIONS

Cook macaroni according to package directions; drain. In a greased 2-quart
casserole dish, combine all ingredients except 1 can French Fried Onions.
Bake, covered, at 350F for 30 minutes or until heated through. Top with
remaining onions. Bake, uncovered, 5 minutes, or until onions are golden.
Source: Durkee French Fried Onions 2nd Edition Recipe Booklet. Posted to
MM-Recipes Digest V4 #091 by [email protected] on 97

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