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And having food and raiment let us be therewith content.

-1 Timothy 6:8

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Hillbilly Goulash

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  • 1 pound ground beef
  • 1 large onion, finely chopped
  • 2 cups dry macaroni
  • 10 oz can condensed cream of tomato soup
  • 14 to 16 oz can tomatoes
  • 6 oz can tomato paste
  • 1/2 teaspoon each salt and garlic powder
  • 1/2 to 1 cup shredded cheese

Start the ground beef and onion to frying in a large skillet, breaking it up into small pieces with a fork. Meanwhile start the macaroni to cooking too. Use a fairly large pot (4 quart or bigger) to boil the macaroni, because you will use it to stir everything up in later. When the macaroni is tender, drain it and put it back into the big pot. When the hamburger is cooked clean through, drain off the fat and add the hamburger to the drained macaroni in the big pot. Next, open up all three cans and dump their contents into the pot too. Add the salt and garlic powder. Use a big spoon to stir everything up nicely. Reheat and serve sprinkled with the cheese if you are starving. Or if you're not that hungry, then turn the goulash into a well oiled 2 quart casserole dish. Sprinkle the cheese on top. This may now be baked, or refrigerated or frozen. Bake at 400 for 20 minutes if the mixture is still hot. If it is cold from the fridge, cook it for about 35 minutes. If it is frozen, cook at 350 degrees for at least an hour, with the top covered with tin foil. Serves 6.

Double this recipe for the perfect dish to bring to church and family potlucks. Children and brawny spouses love this dish. Serve with peas, muffins, celery sticks and oatmeal cookies. 
 


Freezer Cooking

 
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