1 c. uncooked elbow macaroni
3/4 lb. extra lean ground beef
1 tsp. butter
1/4 c. minced onion
1/2 tsp. salt
1 green pepper, deseeded and diced
1 1/2 c. shredded mild to sharp Cheddar cheese
1/2 c. chili sauce
1/2 c. red cooking wine

Cook macaroni in boiling water for about 15 minutes or until tender. Drain. Brown meat in the butter add onions, stir in green peppers. Blend in wine, stir in chili sauce. Bring to a boil over medium. Toss with cooked, drained hot macaroni. Fold in the cheese.

Serve on a bed of lettuce with fresh tomatoes on top. Good with French bread. Serves 4.