| BEEF-FILLED MACARONI SHELLS |
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Makes 3 to 5 dozen1 package (12 ounces) large or jumbo macaroni shells 1-1/2 pounds ground beef 1/3 cup finely chopped onion 3/4 cup catsup 1 tablespoon prepared mustard 3/4 teaspoon chili powder 3/4 teaspoon garlic salt CRISCO Shortening for deep frying Sweet pickle slices Cook macaroni shells as directed on package, using maximum cooking time. Drain; rinse with cold water. Arrange on paper towels to dry. While macaroni is cooking, cook ground beef and onion in a large skillet until beef is browned and onion is tender. Drain off excess fat. Stir in catsup, mustard, chili powder, and garlic salt. Heat. Heat Crisco to 365°F in a deep saucepan or deep fryer. Fry several shells at a time for about 2 minutes or until golden; turn once during frying. Drain on paper towels. As shells are fried, spoon about 1 tablespoon warm filling into each fried shell. Garnish with a sweet pickle slice. Serve warm. |
