Julie Bove wrote:

>I make something like that once in a
> while. Frankly I had far too much of that
> when I was growing up and nobody in
> this house likes it all that much. I use
> macaroni, some form of tomatoes,
> ground beef, onions and chili powder.
>cheese on top. I wouldn't like the
> Worcestershire sauce or the corn syrup.
> I also wouldn't call it Goulash. When I
> think of Goulash I think of the Hungarian
> type. Totally different thing. Growing up >this was called spaghetti
red. Lord
> only knows why since there was no
> spaghetti in it. At work they called it
> Johnny Rozetti. I just call it macaroni,
> beef and tomatoes. To me it is a dish I
> make when the cupboard is bare.

The recipe I made last night couldn't have been made if our cupboards
had been bare, as it called for a lot of different ingredients, and some
things I don't always have on hand. Goulash to me is a one-meal dish,
either baked, or simmered together with some type of pasta, meat,
veggies (usually tomato products of some kind) and seasonings, and have
never known it by anything else. My mom never made anything like that
when I was growing up, but hubby and I like it..is filling and tasty and
also nutritional.

Actually there is no flavor from the corn syrup..it just adds a little
sweetness. We like Worcestershire sauce, and I add it to practically
ever meat main dish I make for some added "zip", but as I told Polly,
the recipe, as it was given to me, didn't call for it, so not necessary
to add.

Judy