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