"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

PECOS PASTA Recipe

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This recipe for PECOS PASTA, by , is from Recipes from your family and friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joanne Ladwig
Added: Wednesday, February 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 large can of chili w/ beans
1 15 oz. can or 2 small cans of Mexicorn (drained)
8-12 oz. elbow macaroni
2 c. sharp cheddar cheese, shredded

Directions:
Directions:
Cook macaroni according to directions. In a 12" skillet cook chili on low heat. Add mexicorn and stir. Drain cooked macaroni and add to chili stirring thoroughly. Cover entire skillet with shredded cheddar cheese. Simmer until chili is hot and cheese is melted through.

Ingredients can be adjusted according to preference.

 

 

 

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