"Melba's Jammin'" > wrote in message
...
> 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.
> --
> Barb,
> http://www.barbschaller.com, as of April 8, 2013.

I used to have that book. Many recipes called for canned soup.