1 cup elbow macaroni (1/4 lb.)

4 slices bacon

2 Tbsp. bacon fat

1/2 lb. uncooked beef liver, cubed

2 tbsp. flour

1 tsp. salt

1/2 cup sliced onions

1 can condensed cream mushroom soup – undiluted

3/4 cup milk

1 1/2 Tbsp. bottled meat sauce

1 cup canned whole – kernel corn

 

Cook macaroni as package directs; drain. Meanwhile, saute’ bacon until lightly browned; drain. Pour off all but 2 Tbsp. fat. Sprinkle liver with flour and salt; saute’ quickly in fat until well browned; add onions, and cook until just tender. Pour soup into  1 1/2 qt. casserole; slowly stir in milk and meat sauce; fold in macaroni, liver and onion, and corn. Top with bacon strips.

Bake at 350* for 50 minutes or until bubbly.

**We like to use stew meat in place of the liver and a can of chopped or sliced mushrooms. Really adds a nice flavor. For meat sauce, I used “HP sauce” but any sauce would add flavor.

 

-Nelda Gilmore (written before she was married to my favorite uncle David!) 

-Nelda Gilmore Chase

Revelations 14:13