BOY SCOUT BEEFY MAC
1-1/2 lb. hamburger
1 large onion, chopped
2 cans condensed tomato Soup
3/4 cup water
1 tbsp. prepared mustard
1 tbsp. Worcestershire sauce
1/2 cup shredded Cheddar cheese
4 cups cooked elbow macaroni
Salt & pepper to taste
Garlic powder to taste
Hot sauce to taste
Cook beef and onion in skillet until browned. Pour off fat.
Add soup, water, mustard, Worcestershire sauce, cheese, and pasta. Heat through.
Serve the BEEFY MAC with Sandi Logan’s:
ONION ROASTED POTATOES
1 envelope Lipton Onion Soup Mix
2 lb. washed/un-peeled potatoes (cut in cubes)
1/3 cup olive oil or canola oil
Preheat oven to 450 degrees (15 to 20 hot charcoal briquets on lid and 5 to 8 under the Dutch oven). In a large plastic bag, add all ingredients. Shake to mix. Empty potatoes into a baking pan and place pan in the bottom of a preheated Dutch oven on three bottle caps (to keep potatoes from burning.). Cover and bake for 40 minutes or until potatoes are tender and golden brown in color – stir potatoes occasionally during the baking time.
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