2 – 3 oz. pkgs. orange Jell-O
3 cups boiling water
1 – 15 oz. can crushed pineapple, do not drain
2 Tbsp. lemon juice
2 cups coarsely grated carrots
1 cup chopped pecans
Dissolve Jell-O in boiling water. Remove from heat and add pineapple and lemon juice. Chill until thick; then add grated carrots and pecans.
Pour into 2 quart mold or individual cups.
Chill until firm.
Great alone or with vanilla ice cream.
1 pound ground meat
1 medium onion, chopped
1 small bell pepper, chopped
1or 2 cloves garlic
2 tsp. salt
2 bay leaves (opt.)
1 1/2 tsp. basil
1 tsp. thyme
1 15 oz. can diced tomatoes
2 Tbsp. paprika ( more if desired)
1 tsp. smoked paprika (opt.)
2 cups water
1 cup dry elbow or bow tie macaroni
1 cup (or more) grated cheddar cheese (opt.)
Sauté meat until no longer pink. Add chopped onion and bell pepper. Stir and cook until onion is done. Add garlic, salt, bay leaves, basil, thyme, paprikas, tomatoes and water.
Simmer for 15-20 minutes. Add macaroni; cover and simmer 20 to 25 minutes until macaroni is tender. Check occasionally to see if more water is needed for macaroni.
When macaroni is tender, check seasonings.
Serve and top with grated cheese, if desired.
For questions or to share a recipe contact Sally at Sallyspocahontaskitchen@ gmail.com
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