Pasta au Gratin

500 grams elbow macaroni

1 pound or more minced veal or beef

1 Campbell’s Tomato Soup condensed

1 onion chopped

1 small block of Cracker Barrel Cheese, strong, grated

Cook meat with onions. Drain liquid. Meanwhile, cook elbow macaroni. Drain. In pot mix well macaroni, tomato soup, meat mixture and cheese reserving some cheese for the top. Place mixture in a pyrex plate. Garnish with remainder of grated cheese. Broil in oven until cheese melts.

Dippity Dip

1 cup mayonnaise

1 cup sour cream

2 tablespoons parsley

2 tablespoons Worcestershire sauce

1 minced garlic clove

½ teaspoon oregano

½ teaspoon thyme

Mix all ingredients together. Refrigerate several hours before serving.