Crumble beef into slow-cooking pot. Add pepper, oregano, basil, seasoned
salt and dry onion soup mix. Stir in 3 cups boiling water, tomato sauce and
soy sauce, then add celery and carrots. Cover and cook on low for 6 to 8
hours. Turn control on high. Add cooked macaroni and Parmesan cheese. Cover
and cook on high for 10-15 minutes. Other vegetables may be added, if
desired.

>From the recipe files of Carole Walberg

Posted to MM-Recipes Digest by Tracy Waltermyer on Aug
25, 1998, converted by MM_Buster v2.0l.



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