1/2 c. onion, chopped
6 potatoes, peeled and diced in chunks
1 can tomato wedges
1 tsp. salt
1 tsp. pepper
2 (8 oz.) cans tomato sauce
2 c. elbow macaroni

Put enough Crisco in pan to brown onions. Add potatoes and enough water to cover. Cook until almost tender. Add remaining ingredients and cook until macaroni is soft. Will stick to bottom so stir often.