LIZZIE’S CHILI MAC
Fresh Ingredients
1-2 cups cheese, grated
4 green onions, sliced
Storage Ingredients
2 cups macaroni, uncooked
1 can chili with beans (15 oz.)
1 can tomato soup (10 3/4 oz.)
Boil macaroni in salted water for 7-9 minutes and then drain. Add chili and tomato soup. Simmer for 5 minutes. Serve with grated cheese and sliced green onions.
One of our good friends is an Institute Director in southern California. He and his wife visited our home during the holidays and I keep thinking about something he mentioned while we were together. He said he was concerned that today’s youth think that the way we get food is to drive up to a window and say, “Yea, I’ll have a number 7, please.”
This little recipe for Chili Mac could help with that problem. The macaroni is a long-term storage ingredient, the cans of chili and tomato soup are three-month supply ingredients, and it’s easy enough for a child to prepare. Have at it!
