BEEFMAC.TXT D-4 BEEF, MACARONI, AND CHEESE 1 1/2 cups elbow
macaroni 1 pound ground chuck 1 medium onion, chopped 1 medium
bell pepper, chopped 1 10 3/4 oz can cheddar cheese 1 cup milk
soup 1/2 tsp salt 1/4 tsp red pepper sauce 1 cup fresh bread
crumbs 1/2 cup parmesan cheese 1/4 tsp paprika 1 tbs butter 1.
Prehead oven to 350 degrees. 2. In a large pot of salted water,
cook macaroni until tender (8 min). Drain well. 3. Meanwhile, in
a large skillet, cook meat, onion, and bell pepper over medium
heat until meat loses the pink color (about 5 min). Drain off
excess fat and liquid. Remove from heat. 4. Stir in milk, soup,
macaroni, salt, and pepper sauce. 5. Pour into a lightly
buttered 9 X 13 baking dish, level, sprinkle on the bread
crumbs, parmesan, and paprika. Dot with butter. 6. Bake,
uncovered until top is browned and casserole is bubbling, (about
30 min). PCPOTRST.TXT BEEF POT ROAST NOTE: THIS RECIPE REQUIRES
A PRESSURE COOKER 4 pound pot roast 1 Tbs oil 1 medium onion
finely chopped 1 bay leaf salt and