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.

‹‹‹‹‹
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
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-Barb, <www.jamlady.eboard.com> updated 2-19-04 -- Dufus picture posted!