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