Macaroni and Hot Dog Skillet

Another cheap recipe made with hot dogs but with macaroni this time. You can leave out some ingredients if you don't have them. I have bullion cubes at my house all the time so I will use that as the broth.

Servings: 6

Ingredients:

2 tablespoons butter
1 cup chopped onion
1/2 cup chopped green bell pepper
4 cups beef broth
2 cups (8 ounces) uncooked elbow macaroni
1 teaspoon salt
1 pound hot dogs, cut in 1/2 to 1-inch slices
1 small can or jar mushrooms, drained (about 4 ounces)
1 tablespoons chopped pimiento

Directions:
Melt butter in a large skillet; add onion and bell pepper and cook over low heat for 5 minutes, until softened. Add beef broth; heat to boiling. Add macaroni and cook, stirring occasionally, for about 10 minutes, or until macaroni is almost tender. Add salt, sliced hot dogs, mushrooms, and pimiento. Cook hot dog mixture for 10 more minutes, or until macaroni is tender.

Grilled Portobello Mushrooms

This is a good vegetarian dish, or a side dish as I would make it. You could even make mushroom burgers with these by putting them on a hamburger bun. I suggest cooking these up if you are planning any BBQ parties. That way you can have something to serve your non-meat eating friends as well as the meat eaters.

Servings: 3

Ingredients:

3 portobello mushrooms

1/4 cup canola oil

3 tablespoons chopped onion

4 cloves garlic, minced

4 tablespoons balsamic vinegar

Directions:

Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.

In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.

Grill over hot grill for 10 minutes. Serve immediately.