· 6 ounces Canadian Bacon, *
· 9 cups Tomato sauce
· 1−1/2 cups Water
· 12 tablespoons Onion, chopped
· 6 tablespoons Mushrooms pieces
· 6 tablespoons Black olives, pitted and chopped
· 6 tablespoons Celery, chopped
· 6 tablespoons Green pepper, chopped
· 6 dashes Each oregono, garlic powder
· Salt to taste
· 3 cups Elbow macaroni, cooked
Fry Canadian bacon; drain and cut away any fat. Heat Tomato sauce and water to a boil. Add bacon, vegetables, and seasonings. Cook until vegetables are tender. Add Macaroni: reheat.
· 9 cups Tomato sauce
· 1−1/2 cups Water
· 12 tablespoons Onion, chopped
· 6 tablespoons Mushrooms pieces
· 6 tablespoons Black olives, pitted and chopped
· 6 tablespoons Celery, chopped
· 6 tablespoons Green pepper, chopped
· 6 dashes Each oregono, garlic powder
· Salt to taste
· 3 cups Elbow macaroni, cooked
Fry Canadian bacon; drain and cut away any fat. Heat Tomato sauce and water to a boil. Add bacon, vegetables, and seasonings. Cook until vegetables are tender. Add Macaroni: reheat.
