Instructions: PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN

1. SAUTE ONIONS, PEPPERS, AND GARLIC IN SHORTENING OR SALAD OIL 10 MINUTES OR UNTIL TENDER.

2. BLEND FLOUR WITH SAUTEED VEGETABLE. ADD TOMATO PASTE, TOMATOES, WATER, SALT, PEPPER, SUGAR, AND HOT SAUCE. SIMMER 10 TO 15 MINUTES OR UNTIL THICKENE STIR AS NECESSARY. SET ASIDE FOR USE IN STEP 5.

3. BROWN BEEF IN ITS OWN FAT IN STEAM-JACKETED KETTELE OR IN ROASTING PANS UNTIL BEEF LOSES ITS PINK COLOR, STIRRING TO BREAK APART. DRAIN OR SKIM OFF EXCESS FAT. SET ASIDE USE IN STEP 5.

4. ADD MACARONI TO SALTED WATER; BRING TO A BOIL, STIRRING OCCASIONALLY. BOIL 20 MINUTES; DRAIN WELL.

5. COMBINE BEEF, TOMATO SAUCE, AND MACARONI. MIX WELL.

6. POUR AN EQUAL QUANTITY MACARONI MIXTURE INTO EACH PAN.

7. SPRINKLE 2 CUPS CHEESE OVER MACARONI MIXTURE IN EACH PAN.

8. BAKE 30 MINUTES OR UNTIL BUBBLING AND CHEESE IS MELTED.

NOTE:

1. IN STEP 1, 1 LB 8 OZ DRY ONIONS A.P. WILL YIELD 1 LB 6 OZ CHOPPED ONIONS AND 1 LB 13 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB 8 OZ CHOPPED PEPPERS.

NOTE:

2. IN STEP 1, 3 OZ (1 CUP) DEHYDRATED ONIONS AND 4 OZ (3 CUPS)

DEHYDRATED GREEN PEPPERS (SEE RECIPE CARD A-11) OR 1 LB 8 OZ (4 1/2 CUPS) FROZEN, DICED, GREEN PEPPERS MAY BE USED.

NOTE:

3. IN STEP 1, 1 1/2 TSP DEHYDRATED GARLIC MAY BE USED. SEE

NOTE:

4. IN STEP 2, 3-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED. SEE RECIPE CARD A-13.

NOTE:

5. IN STEP 4, OTHER TYPES OF MACARONI MAY BE USED.

NOTE:

6. IN STEP 7, 6 0Z (1 1/2 CUPS) CHEESE, AMERICAN, PROCESSED DEHYDRATED COMBINED WITH 3/4 CUP WARM WATER MAY BE USED. SEE RECIPE

NOTE:

7. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD

SERVING SIZE: 1 CUP

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.