Nan's Hearty Chili Mac

2 lbs ground beef
1 med. onion, chopped
1 can (46 oz) tomato juice
1 can (28 oz) diced tomatoes, undrained
2 celery ribs without leaves, chopped
3 Tbsp brown sugar
2 Tbsp chili powder
1 tsp salt
1 tsp prepared mustard
1/4 tsp pepper
2 cans (16 oz) kidney beans
1 c uncooked elbow macaroni

Cook beef and onion over medium heat until meat is no longer pink. Drain.
Place cooked beef in a large pot, Stir in tomato juice, tomatoes, celery, brown sugar, chili powder, salt, mustard and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 1 hour - stirring occasionally.  Add kidney bean and macaroni. Simmer 15-20 minutes longer or until macaroni is tender.

Roasted Potatoes

2 lb potatoes, cut in chunks
1/3 cup oil
1 packet onion soup mix

Grease 9x13 baking dish.  Add potatoes.  Pour oil over potatoes and stir to coat.  Pour onion soup mix over potatoes.  Cover with foil.  Bake at 350 for 50-60 minutes. (optional: bake at 400 for 40 min)

Beef and Broccoli

2 Tbsp cornstarch
3 tsp sugar
10 Tbsp soy sauce
1/2 c coke
1 pound beef, pork or chicken, cooked
5 c broccoli florets, cooked
Hot cooked rice

Combine cornstarch, sugar, soy sauce and coke until smooth.  Add in meat and stir to coat.  Pour meat and sauce into skillet.  Add broccoli.  Heat until thick and bubbling.  Serve over rice.

Options:  Add carrots, water chestnuts, chopped onion or peppers