Bookwyrm wrote:
> Melba's Jammin' wrote:
>
>> In article >, "jmcquown"
>> > wrote:
>>
>>
>>> Melba's Jammin' wrote:
>>>
>>>> The little goblins will start showing up at about 5:30, I'm
>>>> guessing.
>>>> I think supper will be a pan of Chili con Carne (what we used to
>>>> call
>>>> it in the old days) -- the kind of recipe that will make the
>>>> purists curl their toes and grit their teeth -- ground beef,
>>>> onions, chili powder, tomato stuff, a little cumin, some canned
>>>> beans (kidney
>>>> and/or pintos). Mom used to add elbow macaroni to it -- made it
>>>> stretch to feed the family.
>>>>
>>>
>>> Also known as "chili mac" around here. And if you add cheese on
>>> top and bake it, it's a hot dish!
>>
>>
>> Nice try, Jillsie. :-) What you describe would be too loose to be a
>> hotdish. Mom's chili still needed a spoon; hotdish uses a fork. So
>> there. :-)
>
>
> But, mightn't enough cheese glue things together enough to finally
> qualify?? I've got a 'quick-n-dirty' one that's a layer of cooked
> mac, layer of canned chili, layer of cheese, repeat. Pop in the oven
> and it comes out pretty casserole-ish.
>
> 'wyrm

Yeah. Mom's chili was pretty Campbell's tomato-soupy ROFL But once you
cook macaroni in it and then add cheese, even without baking it is a thick
casserole kinda dish. Bake it, it's a hot dish. Promise!

Jill