Mexican Veal with Macaroni Shells
|Bacon dripping||2 Tablespoon|
|Canned tomatoes||20 Ounce|
|Leftover veal/Pork/lamb||1 Cup (16 tbs)|
|Gravy||1⁄2 Cup (8 tbs)|
|Canned kidney beans||15 Ounce|
|Chili powder||3 Teaspoon|
|Cooked macaroni shells||6 Cup (96 tbs)|
|Grated cheddar cheese||1⁄2 Cup (8 tbs)|
Saute onions in bacon drippings until tender.
Add celery, tomatoes, meat and gravy.
Cover, and simmer 20 minutes.
Uncover, and add kidney beans and chili powder to taste.
Season withWorcestershire sauce and garlic to suit your taste.
Serve on macaroni shells and sprinkle with cheese.
Note: One bouillon cube or 1 teaspoon beef extract dissolved in 1/2 cup boiling water may be used instead of gravy.