Glop

• 2 lb. lean hamburg
• 1 can beef bouillon
• 1 small onion, chopped
• 1 c. chopped celery
• 1 c. frozen or fresh corn
• 2 Tbsp. corn or potato starch
• 2 Tbsp. ketchup
• 1 Tbsp. Worcestershire sauce
• 2 c. dry macaroni, cooked
• 8 oz. rigatoni or other favorite pasta
• 1/4 c. olive oil
• 1 lb. medium shrimp, peeled and deveined
• 1 green pepper, cut into short, thin strips
• 1 yellow or red pepper, cut into short, thin strips
• 1 c. sliced mushrooms
• 3 cloves garlic, minced
• 1 Tbsp. dry basil, crumbled
• 2 medium tomatoes, coarsely chopped
• 1 c. picante sauce
• grated Parmesan cheese

1. Cook and drain pasta.
2. While it's cooking, heat oil in large skillet over medium-high heat.
3. Add shrimp, peppers, mushrooms, garlic and basil.
4. Cook, stirring frequently, to prevent sticking, until shrimp are cooked through and peppers are almost tender (3 to 4 minutes).
5. Stir in tomatoes and picante sauce; simmer 2 to 3 minutes (stirring frequently).
6. Add pasta; mix well.
7. Serve with cheese and additional picante sauce, if desired.

lean hamburg, beef bouillon, onion, celery, corn, corn, ketchup, worcestershire sauce, macaroni, rigatoni, olive oil, shrimp, green pepper, red pepper, mushrooms, garlic, basil, tomatoes, picante sauce, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=456817 (may not work)