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1/2 teaspoon black pepper 1 teaspoon dry mustard 1 teaspoon brown mustard 1 tablespoon vinegar 1 cup catsup Saute ground beef and onion. Combine all ingredients and pour into a bean pot or a casserole dish and bake for 45 minutes. Can also be cooked on top of stove at low heat. Stir often. Mexicali Casserole 1 pound ground beef 3/4 cup diced green-pepper 3/4 cup diced onion 1 tablespoon butter or margarine 11/2 teaspoon s^Jt 117 ounce can cream style corn 1 cup shredded cheddar cheese 1 teaspoon chili powder 1/2 cup chopped ripe olives 2 cans (8 ounces each) tomato sauce 1 4 ounce can sliced mushroons, drained 8 ounces (4 or 5 cups) Mueller’s Munchen egg noodles In large skillet, brown beef, green pepper and onion in butter. Stir in salt, corn, olives, tomato sauce, mushrooms, cheese and chili powder. Meanwhile, cook noodles as directed; drain. Combine noodles and beef mixture; pour into a 2 1/2 quart casserole. Cover; bake at 350 degrees for 45 minutes. Makes 8 servings.
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