Main Dishes:

Conglomo Goulash

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Ingredients

1 package (8 to 12 ounces) elbow macaroni
1-1/2 pounds ground beef
1 can (16 ounces) cream corn
1 can (16 ounces) diced tomatoes
1 cup ketchup
Salt and pepper

Instructions

Cook macaroni in 3-quart pan, as directed on back on package. Cook beef in a 10- or 12-inch frying pan; when done, drain off grease. When macaroni is done, drain off water and return to the 3-quart cooking pan. Add the rest of the ingredients, then the beef to the macaroni. Season with salt and pepper to taste. Mix well, and heat through. Serve hot.

Dennis Cinard
Davenport