#2209 - Bacon Minestrone Soup

(by Shirley McNevich)

4 cooked strips of bacon (crumbled--more if you wish)
1/2 cup chopped onions
1 TBSP canola oil
2 - 14oz. cans chicken broth
1 - 16oz. can chopped tomatoes
1 - 10oz. box frozen mixed vegetables
1/2 cup uncooked macaroni (more if you wish)
1/2 tsp. pepper
a dash of red chili powder
1 - 10oz. can white kidney beans (drained)
1 - 10oz. can red kidney beans (drained)
1/4 cup chopped parsley

In a Dutch oven medium heat add chopped onions and a TBSP canola oil--cook/stir until onions are caramelized. Add chicken broth, chopped tomatoes, mixed vegetables, uncooked macaroni, pepper, chili powder and parsley--cook/stir until boiling. Once boiling, reduce heat to simmer and simmer until macaroni is tender. Add white kidney beans, red kidney beans and crumbled bacon--cook/stir until beans are hot.

#1216 - Macaroni & Cheese Salad

(by Shirley McNevich)

1 cup dry macaroni or any pasta shape (cooked, drained and cooled according to box directions)
1 - 12oz. can chopped ham OR 12oz. cooked ham (cut into bite sized pieces)
1 cup cubed sharp cheddar cheese
1/2 cup chopped celery
1/3 cup chopped green bell pepper
1/4 cup chopped green onion
2 TBSP chopped pimentos (drain before chopping)
1/4 cup drained pickle relish
1/2 cup mayo OR Miracle Whip
1 TBSP French's yellow mustard
1/4 tsp. salt
1 TBSP white sugar

In a large bowl add drained macaroni, chopped ham, sharp cheese cubes, celery, chopped green pepper, chopped green onion, chopped pimentos, and drained relish--toss until mixed. In a separate bowl add mayo, mustard, salt and white sugar--stir. Pour mayo mixture on top of macaroni mixture--stir lightly to coat. Taste--if too sour add a little more white sugar. If too sweet, add a little more yellow mustard. If too dry, add a little more mayo. Refrigerate until cold.

#1071 - Chicken and Macaroni Casserole

(by Shirley McNevich)

2 cups dry macaroni
2 cups milk
1 - 10.75oz. can Campbell's cream of celery soup
1 - 10.75oz. can Campbell's cream of chicken soup
2 cups cooked chicken (cut into bite sized pieces)
1 chopped onion
1/2 lb. cubed sharp cheese

In a bowl add cream of chicken soup and cream of celery soup--stir. Add milk--stir. Add chopped onion and dry macaroni--stir. Add chicken pieces--stir. Add cubed cheese--stir. Pour mixture into a glass 9 x 13 baking dish (greased). Cover it with foil and refrigerate overnight. The next day, let it sit (covered) on the counter for 1 hour. UNcover the dish and bake it at 350 degrees for 1 hour or until hot.

#1002 - Beef & Macaroni with Chopped Tomatoes

(by Shirley McNevich)

1lb. ground chuck
1 chopped onion
1 tsp. salt
1/2 tsp. pepper
1 3/4 cups chopped fresh garden tomatoes (OR 1 - 14oz. can chopped tomatoes)
1 chopped green pepper
1 cup dry macaroni (your choice of shape)
1 cup shredded cheddar cheese

Brown ground chuck with salt, pepper, chopped onion and chopped green pepper. Once browned add chopped tomatoes and 1 cup water--stir over medium heat and bring to a boil. Add dry macaroni--stir. Cover, turn heat back to simmer and cook until macaroni is done to your liking. Stir, remove from heat, add shredded cheddar cheese--stir and serve.