Get:

• 3 or 4 (or more) big potatoes. Peel if you like.
• some carrots
• as many whole garlic cloves as you like
• a pound or so of beef or chicken, ground or otherwise
• two cans of broth (beef or chicken)
• a couple bay leaves
• half a bag or so of frozen peas
• about 1/2 c. of elbow macaroni
• monterey jack cheese
• crackers

Do:

• Cut up the potatoes and carrots into little pieces. Cover them with water, add salt and boil them til they're good and tender.
• Drain off about 3/4 of the boiling water.
• Return to heat and add the broth.
• Once it's all simmering, crumble in the meat and bring up to a healthy simmer.
  • Cut the garlic cloves in half and drop them in there.
  • Drop in the bay leaves.
  • Sprinkle on pepper.
  • Be generous.
• Let this cook for awhile. Couple hours, whatever you got. Stir it every once in a while. (Crockpots might be good for this.)
• Eventually add the macaroni. Don't put too much in right away. You can always add more later.
• About half an hour before you want to eat, dump in the peas.

This should come out pretty thick. If it's too thick, add some water and bring back to a simmer. Keep an eye on it so it doesn't scorch.

Serve:

• In a deep bowl.
• Add shredded cheese to taste.
• Add crackers if you like.

Give:

• Friends and family a kiss on the cheek and tell them they done good.

As seen served to Wash by Zoe in War Stories. (Though Jayne ends up eating it, natch.)

Category Recipes