On Fri, 26 Apr 2013 09:48:34 -0500, Melba's Jammin'
> wrote:

>In article >,
> jmcquown > wrote:
>
>> On 4/24/2013 12:08 PM, Roy wrote:
>> > On Wednesday, April 24, 2013 3:07:34 AM UTC-6, ViLco wrote:
>> >> Roy wrote:
>> >>> Brown the ground beef in a 12 inch non-stick frying pan using the
>> >>> safflower oil. Add two cups of water initially and bring to a boil.
>
>> >>> Keep at a rolling boil for 30 minutes after adding macaroni and spices.
>
>> >> After 30 minutes of rolling boil those macaroni will be almost
>> >> don't you add them at a later point so that they cook only 10-12
>> >> minutes or whatever those macs need?
>
>> > Good point, will do. Most of the water was gone before the 30 minutes was up
>> > so the macaroni was just simmering in the mix and absorbing the essence of
>> > the spices.
>> >
>> > Any advice is appreciated. I don't mind constructive critiques.
>> >
>> > ===========
>And Jill chimed in:
>> Hope you don't mind if I chime in. I have made "homemade" Hamburger
>> Helper many times; so much better from scratch, wouldn't you say? It
>> might help if you cook the macaroni *slightly* before adding it to the
>> skillet. I understand the concept of Hamburger Helper and yes, the
>> whole thing cooks up in about 30 minutes. I always par-cook the
>> macaroni a little bit. I do this while browning the ground beef and
>> getting the herbs & spices together. (I'd be lost without a mise en
>> place when it comes to remembering did I already add XYZ?)
>
>> I'm also not sure why you need to add oil to the ground beef. It must
>> have been exceedingly lean beef.
>>
>> Jill
>
>I'm curious to know why you parcook the macaroni, Jill. What do you
>gain?
>
>Here's a similar recipe I've been using since I got married 47 years ago
>(this week) . No parcooking involved and it's decent enough for the
>likes of us. A stovetop hotdish!
>
>Macaroni Beef Sauté
>
>Recipe By: Betty Crocker Dinner For Two ca. 1965, posted to r.f.c. by
>Barb Schaller, 4-26-2013
>
>Serving Size: 2
>
>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 (I've never used that much, if any at all)
>1 can tomato juice (12 oz.) (about
>3/4 teaspoons salt
>1/8 teaspoon pepper
>1 teaspoon Worcestershire sauce
>
>And I typically throw in some basil and oregano, dried and rubbed
>between my palms.
>
>
>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.

I do something similar with rice, no Worcestershire or oil, use one
can diced tomatoes and some basil.
Janet US