4 lbs. beef short ribs
1/4 c. chili sauce
1/3 c. sweet pickle juice
2 tsp. salt
1/8 tsp. cloves
2 med. sized onions, sliced
1 green pepper, cut in rings
2 tbsp. flour
1/2 c. cold water
1/2 tsp. celery seed
1 1/2 c. elbow macaroni, cooked and drained

Brown short ribs in their own fat. Cover tightly and cook slowly 1 hour. Pour off drippings. Add chili sauce, pickle juice, salt, cloves and onions. Cover and continue cooking 1 hour. Add green pepper. Cover and cook slowly 30 minutes or until meat is tender. Remove ribs to heated platter. Measure cooking liquid from short ribs and add enough water to make 1 cup. Mix 2 tablespoons flour with 1/2 cup cold water. Add flour mixture to cooking liquid and cook slowly, stirring constantly, until gravy is thickened. Add celery to cooked macaroni and mix lightly. Serve on platter with short ribs. 4 to 6 servings.