• Your oven should be set at 350 °F.
• Boil lightly salted water in one large pot and cook macaroni in the simmering water.
• Stir occasionally and cook for approximately 8 minutes to al dente.
• Drain macaroni and keep it aside.
• Heat one large skillet over medium flame and cook beef in hot skillet for almost 5 – 7 minutes to make it brown.
• Mix in tomato sauce and tomato soup in the beef and pour macaroni in the beef.
• Mix well and transfer macaroni to one baking dish (1.5-quart).
• Top macaroni with cheddar cheese.
• Bake in your preheated oven for almost 10 – 15 minutes to melt cheese.

• Stir chives, onion, bell pepper and antelope together in one large pot and cook over medium flame to tender vegetables and make antelope brown.
• It will take almost 10 minutes.
• Mix in macaroni, water, beef broth, tomato, celery, red potatoes, and corn.
• Let it boil over high flame for 3 minutes and decrease heat to medium flame.
• Cover pot and simmer for almost 30 minutes to tender potatoes.
• Season with pepper and salt to taste.
• Sprinkle some garlic powder and serve hot goulash.

• Put one large skillet over medium flame.
• Cook turkey in this skillet until browned.
• Mix in stewed tomatoes, basil, garlic, and sugar and tomato sauce.
• Simmer for almost 20 minutes.
• Boil lightly salted water in one large pot, add pasta in boiling water and cook for almost 10 minutes to al dente.
• Drain pasta and combine it with turkey mixture.
• Toss well and serve warm.

• Melt butter in one large pot (soup) over medium heat.
• Sauté onions to make them soft.
• Add beef and make it brown.
• Mix in paprika, garlic, marjoram and caraway seeds.
• Pour water in the pot and reduce heat to almost low.
• Simmer for almost 2 ½ hours.
• Mix potato in the pot mixture and cook for almost 45 minutes – 1 hour to tender.
• Season with pepper and salt to taste.

• Choose a Dutch oven to cook beef over medium flame and stir well to break larger chunks.
• Cook for almost 10 minutes until the beef turns brown.
• Skim off extra fat and mix in garlic and onion.
• Stir the meat well for almost 10 minutes to make onions translucent.
• Mix seasoned salt, bay leaves, Italian seasoning, soy sauce, diced tomatoes, tomato sauce and water in the meat mixture.
• Let this blend boil over medium flame and decrease heat to low.
• Cover the pan and simmer for almost 20 minutes.
• Stir occasionally.
• Mix in macaroni to cook it along with meat mixture over low flame to tender pasta.
• It may take almost 25 minutes.
• Stir occasionally and after 25 minutes, turn off heat.
• Discard all bay leaves and serve warm.

• Cook macaroni as per directions and drain well.
• Keep macaroni aside.
• In the meantime, put soup pot on medium heat and cook onion and beef for a few minutes to vanish pink color.
• Drain.
• Mix in pepper, salt, cumin, corn, tomato sauce, and tomatoes.
• Let it boil and decrease flame to low.
• Simmer without covering pot for almost 3 – 4 minutes.
• Add cooked macaroni to beef mixture and mix well to combine.
• Spoon this blend into bowls and sprinkle some cheese.

*

• For ancho puree: Ancho chiles, which are dried poblanos, are dark brown peppers found in the produce section.
• Remove seeds and stem from one ancho chile pepper.
• Place ancho in a small saucepan with water to cover.
• Bring to a boil and simmer until ancho is tender.
• Puree in a food processor.
• Melt butter and let cool to warm.
• Toast pecans and walnuts until lightly brown.
• Beat eggs well and then add sugars and flour.
• Beat until smooth.
• Add warm butter and mix well.
• (It is important for butter to be warm so chocolate chips will melt some. ) Add chile puree.
• Stir in nuts and chocolate chips.
• Pour filling into pastry shell and bake at 325 degrees for 45 to 60 minutes until done.

• Stir the milk and cornstarch together and then beat in the egg yolks.
• Set aside.
• Bring the broth to a boil in a 4 quart soup pot and add the rice.
• Cook, covered, until the rice is puffy and tender – about 25 minutes.
• Remove the soup from the beat and add the milk and egg mixture – stirring carefully.
• Continue to cook for a minute until everything thickens.
• Remove from the heat again and add and butter, parsley and lemon juice.
• (You may wish to add some grated lemon peel, but I don’t.
• Add salt and pepper if you wish.
• )
• That’s it!!

• In a sauce pan combine all of the above and bring to a simmer.
• Simmer for 5 minutes and keep warm.
• When you are ready to eat the chicken dip in and allow the chicken to drain for 1 minute.

• Trim the excess fat from the chicken.
• Marinade the chicken in the mixture for 3 to 4 hrs or overnight.
• Remove the chicken from the marinade and allow to dry.
• Sprinkle the chicken lightly with seasoning.
• Place on baking pan and bake at 325F for 1 to 1 1/2 hrs till chicken is done.
• Allow to sit for 1 to 2 minutes then serve