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RECIPE of the WEEK

January 22, 2001

A lot of reader mail has come over the past several months asking about what dinner meals we serve around this house. The next few weeks of "Recipe of the Week" will include several of our family favorites. They are all fairly easy to fix, and are delicious. Wiggler is a common, delicious bacon-ground beef dish served often among the Amish. The chicken potpie recipe was one handed down to me from my great-grandmother, you can use a homemade soup or a canned soup in the recipe. Canned soups sometimes are easier and more convenient. Enjoy these meals. Thanks again for your letters and encouraging cards. - Elizabeth Coblentz (typed in and posted by her editor, Kevin Williams)

BIG FAMILY BEEF WIGGLER

5 slices bacon
1-1/2 pounds fresh, lean hamburger
2 onions, coarsely chopped
1-1/2 cups diced potatoes
1-1/2 cups sliced celery
1-1/2 cups diced carrots
1 can condensed cream of mushroom soup, undiluted
3 cups of tomato juice
1-1/2 cups cooked spaghetti, broken into several lengths if desired
2 cups frozen peas
Slices of cheese, such as American or processed Swiss

YIELD : 6 to 8 servings
PREP TIME : 45 minutes
BAKING TIME : 1 hour

Cut up bacon into short lengths and fry along with the hamburger and diced onions. Stir often to break up ground beef chunks. Drain off fat.

Briefly boil or steam potatoes, celery, and carrots until crisp-tender.

Put meat-onion mixture into a roaster or large, deep casserole. Gently fold in the cooked, drained vegetables, mushroom soup, and tomato juice. Stir well. Fold in cooked, drained spaghetti and frozen peas.

Lay slices of cheese on top before baking for one hour at 350. Ready to serve immediately after baking.

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