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Tonight's Special: Moolash

6/16/2012

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Ingredients:

1 lb. bison (also works with ground beef)
1 small white onion, chopped
3 cloves of garlic, chopped
1 can of tomato sauce
1 small tomato, diced
1 or 2 cups of water
2 tablespoons of Italian seasoning
salt and pepper
Rigatoni (also works with elbow macaroni or shells)

Directions:

In a skillet, brown beef and drain grease.

Add onions and garlic and simmer for about 10 minutes.

Stir in water, tomato sauce, diced tomatoes, seasoning, and then salt and pepper to taste. Bring to a boil and cook on medium heat for about 15 minutes, stirring occasionally.

Stir in rigatoni and cover. Cook over low heat, , stirring occasionally, until pasta is tender (approx. 20 minutes).

Tonight's Special will be topped with Monterey Jack and served with Garlic Texas Toast and ice-cold IBC root beer.
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    About Us:

    Mooseville Café is simply a great place to eat. If you're looking for something easy, quick and fairly inexpensive, then you've come to the right place. Nothing too fancy here and everything is made with love, the way home-cookin' should be.

    Meet our Chef:

    Chef Anita Pepper has been dabbling in the kitchen all her life, but it wasn't until recently that she quit her job as a carpenter to forge a new career as Master Chef of Mooseville Café.

    Pepper's specialty dishes primarily focus on the southern and mid-western cooking styles, but have dashes of healthy goodness sprinkled in.

    Location:

    123 Antler Drive


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