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Luncheon Meat Chili

14, cup chopped onion 1 20-oz. can red kidney beans
14 garlic clove, minced 114 cups canned tomatoes

2 tablespoons fat 1 teaspoon chili powder
14, cup chopped green pepper 14, teaspoon salt

1 12-oz. can luncheon meat, dash of pepper

coarsely chopped

Sauté onion and garlic in fat. Add remaining ingredients and simmer
30 minutes. 5 Servings

Macaroni and Cheese with Luncheon Meat

14, 8-oz. package macaroni 14, 12-oz. can luncheon meat,
14, cup grated Cheddar cheese cut in 14-inch cubes
(2 oz.) 114 cups medium white sauce
14, teaspoon Worcestershire 1 tablespoon butter, melted
sauce 14 cup dry bread crumbs

1 drop Tabasco sauce

Break macaroni in 2-inch lengths or use elbow macaroni. Cook accord-
ing to package directions and drain. Run hot water over macaroni and
drain again. Add cheese, Worcestershire sauce, ‘l'abasco sauce and
luncheon meat to white sauce. Combine with macaroni. Turn into a
greased 116-quart casserole. Combine butter and bread crumbs;
sprinkle over macaroni. Bake in a hot oven (425° F.) 15 to 20 minutes
or until crumbs are browned and mixture bubbles around the edge.

6 Servings

NOTE: For 12 servings double ingredients and turn into a 3-quart casserole.

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