Melting Pot Beans...magazine Recipe




Melting Pot Beans...magazine Ingredients

1/2 lb ground beef
1/2 cup onion, chopped
1/4 cup green pepper, chopped
1 tsp chili powder
16 oz campbells pork and beans
3 cup elbow macaroni, cooked
2 cup cheddar cheese, sharp shredd
1/2 cup milk
1/2 tsp salt

A Recipe for
Melting Pot Beans...magazine

 

"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy."

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Mignon McLaughlin, The Second Neurotic's Notebook, 1966



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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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Food Tip
Find lean cuts of beef by looking for the words "round", "loin", "extra lean" or "the leanest" in the name. Cuts like top round, tenderloin or sirloin will be lean and healthy.




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Melting Pot Beans...magazine

This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them.

Gracie Allen






Melting Pot Beans...magazine Directions

DIRECTIONS -- IN SAUCEPAN BROWN BEEF, AND COOK ONION AND GREEN
PEPPER, WITH CHILI UNTIL TENDER . STIR TO SEPARATE MEAT. ADD BEANS,
MACARONI,CHEESE,
MILK, AND SALT. POUR INTO 1 1/2 QUART CASSEROLE. BAKE AT 400F FOR 30
MINUTES OR UNTIL HOT. GARNISH WITH GREEN PEPPER RINGS.

Serves: 1

 

 

 

 

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