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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Haystack supper Recipe

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This recipe for Haystack supper, by , is from That Church Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Church lady


1 c. crushed saltines
2 c. cooked rice
3 lb. ground beef
1 large onion, chopped
1 c. tomato juice
c. water
3 T. Taco seasoning mix
Seasoned salt, salt and pepper to taste
4 c. shredded lettuce
3 medium tomatoes, diced
c. butter
c. all purpose flour
4 c. milk
1 lb. process American cheese, cubed
3 c. sharp cheddar cheese
1 jar stuffed olives, drained and sliced
1 package tortilla chips

Divide crackers between 2 ungreased 13x9x2 inch baking dishes.
Top with rice.
In a skillet, cook beef and onion until beef is no longer pink; drain.
Add tomato juice, water and seasonings; simmer for 15-20 minutes.
Spoon over rice.
Sprinkle with lettuce and tomatoes
In a saucepan, melt butter.
Stir in flour until smooth.
Gradually add milk.
Bring to a boil; cook and stir for 2 minutes.
Reduce hea; stir in American cheese until melted.
Pour over the tomatoes.
Top with cheddar cheese and olives.
Serve with chips.

Number Of Servings:
Number Of Servings:




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