I've posted this before, I'm sure. I made it last week. Doubled the recipe. I used the ditalini. I also used a coarse grind of groud beef and I believe that was an improvement over the regular stuff -- it gave it more tooth. Go ahead, make sport of this recipe. I don' care. It's tasty, and with a green salad, some broccoli, and some toast, a decent meal. { Exported from MasterCook Mac } Macaroni Beef Sauté Recipe By: posted to r.f.c. by Barb Schaller 2-28-04 Serving Size: 1 Preparation Time: 0:00 Categories: Entrees Amount Measure Ingredient Preparation Method 1/2 # ground beef 2/2 cup uncooked elbow macaroni 3/4 cup chopped onion 4/4 cup chopped green pepper 5/2 clove garlic minced 6/4 cup vegetable oil 1 can tomato juice (12 oz.) (about 1-2/3 cups) 7/4 tsp. salt 8/8 tsp. pepper 1 tsp. Worcestershire sauce Sauté beef, macaroni, onion, green pepper, and garlic in hot oil until macaroni turns slightly yellow. Drain off excess fat. Add tomato juice and seasonings; bring to boil. Cover and simmer 20 minutes. Uncover and simmer for several more minutes or until sauce is reduced to desired consistency. Makes 2 servings. ‹‹‹‹‹ Notes: Source: Betty Crocker¹s New Dinner for Two Cook Book, Golden Press, New York, copyright 1964, by General Mills, page 93. Per serving (excluding unknown items): 876 Calories; 85g Fat (86% calories from fat); 20g Protein; 10g Carbohydrate; 96mg Cholesterol; 2167mg Sodium Food Exchanges: 2 1/2 Lean Meat; 1 1/2 Vegetable; 15 1/2 Fat _____ -- -Barb, <www.jamlady.eboard.com> updated 2-19-04 -- Dufus picture posted!
Melba's Jammin' wrote: > I've posted this before, I'm sure. I made it last week. Doubled the recipe. I used the ditalini. I > also used a coarse grind of groud beef and I believe that was an improvement over the regular > stuff -- it gave it more tooth. Go ahead, make sport of this recipe. I don' care. It's tasty, and > with a green salad, some broccoli, and some toast, a decent meal. > > { Exported from MasterCook Mac } > > Macaroni Beef Sauté > > Recipe By: posted to r.f.c. by Barb Schaller 2-28-04 Serving Size: 1 Preparation Time: 0:00 > Categories: Entrees > > Amount Measure Ingredient Preparation Method > 1/2 # ground beef > 1/2 cup uncooked elbow macaroni > 1/4 cup chopped onion > 1/4 cup chopped green pepper > 1/2 clove garlic minced > 1/4 cup vegetable oil 1 can tomato juice (12 oz.) (about 1-2/3 cups) > 3/4 tsp. salt > 1/8 tsp. pepper 1 tsp. Worcestershire sauce > > Sauté beef, macaroni, onion, green pepper, and garlic in hot oil until macaroni turns slightly > yellow. Drain off excess fat. Add tomato juice and seasonings; bring to boil. Cover and simmer 20 > minutes. Uncover and simmer for several more minutes or until sauce is reduced to desired > consistency. Makes 2 servings. > I cook like this quite often; with a pound of hamburger, about 5 ounces of dried noodles or macaroni, and whatever else looks good that day. It's just like "Hamburger Helper", but cheaper and tastes better. Best regards, Bob
zxcvbob wrote: > Melba's Jammin' wrote: >> I've posted this before, I'm sure. I made it last week. Doubled the recipe. I used the ditalini. >> I also used a coarse grind of ground beef and I believe that was an improvement over the regular >> stuff -- it gave it more tooth. Go ahead, make sport of this recipe. I don' care. It's tasty, and >> with a green salad, some broccoli, and some toast, a decent meal. >> >> { Exported from MasterCook Mac } >> >> Macaroni Beef Sauté >> (snippage) > I cook like this quite often; with a pound of hamburger, about 5 ounces of dried noodles or > macaroni, and whatever else looks good that day. It's just like "Hamburger Helper", but cheaper > and tastes better. > > Best regards, Bob Yeah, I'm always looking for ways to make "Hamburger Helper" at home. Like chili-mac. I'm pretty sure I have a recipe around here for ground beef stroganoff, too. Mom makes something similar to this; she called it "Spanish Sion". Lord only knows why Jill
Melba's Jammin' wrote: > > I've posted this before, I'm sure. I made it last week. Doubled the recipe. I used the ditalini. I > also used a coarse grind of groud beef and I believe that was an improvement over the regular > stuff -- it gave it more tooth. Go ahead, make sport of this recipe. I don' care. It's tasty, and > with a green salad, some broccoli, and some toast, a decent meal. When I was a kid, we made this sort of thing with Campbells tomato soup. (whispers) I still do sometimes. Brian Rodenborn
