KATHERINE A. FINCH (Forrest City, Arkansas) shares that in the years of the Depression, her grandmother, CLARA LILLIAN VERNON WADE (Fort Smith, Arkansas), used this recipe to feed many when her cupboard was all but bare. “No matter how hard the time, if you were seated at my grandmother’s table, you were in clothes, with teeth and nails cleaned, hair combed, and socks on your feet. If not so attired, my grandfather would send you back to prepare yourself. He believed it was disrespectful to my grandmother to show up otherwise. It took only one time in pajamas for me to learn! While the Depression was over by the time I was born, we still enjoyed this meal and always had a crowd at the table,” Katherine adds.
Cooking spray
2 medium onions, chopped
2 tablespoons butter
1 pound ground beef
1 teaspoon chili powder
1 (14.28 ounce) can tomato puree
1 cup water
2 cups pasta noodles, uncooked
Salt and black pepper to taste
1 (15 ounce) can whole kernel corn, drained
6 ripe olives, chopped
1 pimento, chopped
1 clove garlic, minced
1 cup grated cheese (any kind)
1 Preheat oven to 350 degrees. Lightly spray a 2-quart casserole dish.
2 In a large Dutch oven over medium-high heat, sauté the onions in butter. Add the ground beef and chili powder, and stir. Cook until the meat is browned. Add the tomato puree and water. Add the noodles and cook until tender. (More water may be added if needed.) Season to taste with salt and pepper. Add the corn, olives, pimento, and garlic and mix well.
3 Spoon into the casserole dish and top with the cheese. Bake approximately 45 minutes or until heated well through. Serve hot.
MAKES 6 SERVINGS.