“Kitchen Krafts,” Friend, Aug. 1991, 22
1 pound (454 g) ground beef
2 tablespoons catsup
1 tablespoon mustard
1 can (10 3/4 ounces/305 g) chicken gumbo soup
6 hamburger buns
Saute the meat; drain.
Mix in the catsup, mustard, and soup. Bring the mixture to a boil, turn down the heat, and simmer for 20 minutes. Serve on hamburger buns.
2 cups uncooked, small shell macaroni
1 cup grated carrots
1 cup green peas
3/4 cup diced celery
1/3 cup chopped onion
1/2 cup mayonnaise
1/2 cup plain yogurt
1/4 teaspoon salt
dash of pepper
Cook the macaroni according to the package directions. Drain and rinse with cold water.
Mix the macaroni and the vegetables together.
In a separate bowl, stir the remaining ingredients together, spoon over the salad, and mix well. Cover and chill several hours.
2 cups seedless grape halves
1 1/2 cups fresh strawberry halves
1/3 cup packed brown sugar
1/2 cup sour cream
Gently mix the grapes and the strawberries together.
In a separate bowl, combine the brown sugar and the sour cream, then carefully stir into the fruit; chill.