Now here is a recipe to share!

SERVES: 6 Mulligan Stew

INGREDIENTS
1 1⁄2 lbs ground beef, cooked and drained
2 (10 3/4ounce) cans vegetarian vegetable soup
2 (15 ounce) cans of mac-n-beef macaroni
1 (12 ounce) bag of ruffles potato chips or 1 (12 ounce) bag generic chips
Eat...

[Jenise]

Kill me now....

Lol, I hear you...

[Jenise]

Know what it sounds like? One of those campfire meals we used to make at Girl Scout sleepovers on 'stoves' we made out of 3 lb coffee cans.

c070_mulligan_w_id670200.jpg

I heard Katie Lee talking yesterday and she said a new trend is to revisit recipes from the 50, 60 70's which were simple, and used pantry items readily available in stores. She grilled chicken coated with French Dressing mixed with BBQ sauce, mustard and vinegar. Claims it is one of her faves. I dislike jarred commercial salad dressings because of the unknown ingredients I used to use Bernstein's Italian Dressing to marinate chicken pieces and then grill. Marinated for two days, and our kids were crazy for it. Our 51 year old son was here last summer and actually asked me to make that for him. I noticed on Food. Com they have a bunch of them posted now, and is where I saw the one for Mulligan's stew.

[Jenise]

There's absolutely no reason why any of that wouldn't taste good, but I wouldn't take Katie Lee's word on trendy foods. Korean food, now that's trendy. Mixing bottles of things full of preservatives (which is quite expensive, actually) is just lazy, and from her it reeks of rationalization. What's she going to do next week, pour Welch's grape jelly over pre-made Costco meatballs and call that 'cooking'?

Jeff, regarding that tombstone. Now we know what killed them.

-Paul W.

Jeff, regarding that tombstone. Now we know what killed them.

Perzackly.