![]() ![]() ![]() Exchanges: 1 1/2 Grain (Starch) 1 Lean Meat 0 Vegetable 3 1/2 Fat 0 Other Carbohydrates. Stir in the tomatoes, tomato soup, cinnamon, and sugar. Cook, stirring often, until the beef is no longer pink and the onion and pepper are soft (5-8 minutes). Per Serving : 446 Calories 35g Fat (67.9% calories from fat) 12g Protein 25g Carbohydrate 2g Dietary Fiber 130mg Cholesterol 304mg Sodium. Stir the ground beef, onion, and pepper into the skillet, breaking up the beef into small pieces.Serve with cold cuts and feather rolls with pickles and olives or tomato wedges, and fresh muffins or breadsticks.Add mayonnaise and fold in cheese and chopped egg. Pour oil and vinegar over the warm pasta and cover and chill 4 hours or overnight.Ĥ. ![]() In large bowl, combine macaroni and peas with celery, pickle, and onion. Cook macaroni and drain it over peas to thaw them. Refrigerate until ready to add to the salad.Ģ. Add the macaroni to boiling water and cook for 9 minutes. This is the salad I most associate with my Grandmother’s front porch Sunday suppers – she called it Creamettes salad, because a form of the recipe was on the Creamettes elbow macaroni box (the first maker of elbow macaroni) back in the 50’s - when they finally took it off the box, I found I hadn't written the recipe down! I still make it every summer.Ĩ ounces elbow macaroni, shells or rotiniĤ tablespoons dill pickle relish - drainedġ cup green peas, frozen – thawed and drained (or fresh, uncooked)ġ cup mayonnaise - Grandma used Miracle Whip or homemade "cooked" dressingġ. How to make Hamburger Casserole: Start by cooking the elbow macaroni. ![]()
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