MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mexican Mac & Cheese
Categories: Pasta, Beef, Cheese, Vegetables, Chilies
Yield: 8 servings

14 1/2 oz (2 boxes) mac & cheese
- dinner mix
2 lb Ground beef
1 sm Onion; chopped
14 1/2 oz Diced tomatoes; undrained
10 oz Ro*Tek diced tomatoes
- w/green chilies; undrained
8 oz Tomato sauce
2 tb Chilli spice mix
1 ts Garlic salt
1/2 ts Ground cumin
1/4 ts Crushed red pepper flakes
1/4 ts Pepper
2 c Sour cream
1 1/2 c Shredded Mexican cheese
- blend; divided

Preheat oven to 350oF/175oC.

Set aside cheese packets from dinner mixes. In a large
saucepan, bring 2 quarts water to a boil. Add macaroni;
cook until tender, 8-10 minutes.

Meanwhile, in a Dutch oven, cook and stir beef and onion
over medium heat until beef is no longer pink, 8-10
minutes; drain. Stir in tomatoes, tomatoes and green
chiles, tomato sauce and seasonings. Drain macaroni; add
to beef mixture. Stir in contents of cheese packets,
sour cream and 1 cup cheese.

Transfer to a greased 13x9-in. baking dish; top with
remaining cheese. Bake, uncovered, until bubbly, 20-25
minutes.

Mary Aguilar, shelby, Ohio

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... Today's middle class foods are the stuff of yesterday's tycoons.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Quick Kimchi
Categories: Korean, Pickles
Yield: 6 Cups

1 md Napa cabbage; cored,
- coarsely chopped
1 md Carrot; cut into thin
- diagonal slices
5 Scallions; up to 6, cut into
- thin diagonal lines
1/3 c Rice vinegar
2 cl Garlic; mashed into a paste
2 tb Toasted sesame oil
2 tb Low sodium tamari
1 tb Fresh ginger; grated
1/2 ts Natural sugar
1 ts Red pepper flakes; or more
- to taste
1/2 ts Salt

In a large bowl, combine the cabbage, carrot, and scallions, and set
aside.

In a small bowl, combine the remaining ingredients with 1/2 cup water
and blend well.

Pour the sauce into the vegetables and stir to combine. Cover and let
marinate at room temperature for at least 30 minutes before serving.
If not using right away, cover and store in the refrigerator, where
it will keep for severa days. Serve at room temperature.

Recipe by Vegan Planet by Robin Roberson

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