On Monday, April 22, 2013 6:15:55 PM UTC-6, Roy wrote:
> A rather amateurish recipe but it was tasty. Probably not
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> to Squertzies standards but it turned out well.
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> Ground Beef & Macaroni
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> My original recipe April 19, 2013.
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> Total time about 45 minutes.
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> I didn't measure the spices – be flexible.
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> Ingredients:
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> 1 lb. lean ground beef
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> 2 tablespoons of safflower oil
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> 1 cup of uncooked elbow macaroni
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> 2 cups water initially
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> A wee pinch of:
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> cumin - ground
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> chili powder
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> bay leaves - ground
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> A small pinch of:
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> dry mustard - ground
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> herb garlic blend - McCormick's
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> paprika
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> onion powder
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> A large pinch of:
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> garlic salt
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> poultry seasoning – main spice sage
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> Italian spice mix - main spice oregano
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> salt and ground black pepper to taste
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> Directions:
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> Brown the ground beef in a 12 inch non-stick frying pan using the safflower oil.
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> Add two cups of water initially and bring to a boil. Keep at a rolling boil for
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> 30 minutes after adding macaroni and spices. Taste as the macaroni cooks and
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> adjust water, salt and pepper and the major spices as needed.
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> Cook for another 10 or 15 minutes...stir as needed to blend spice mix.
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> Serve hot and top with a bit of butter for added flavor.
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> Note: Beats the blend of spices in “Betty Crocker's Hamburger Helper.”
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> Probably should have added some small celery chunks...maybe next time.

Inadvertently missed were two important ingredients which were added
after the macaroni was cooked.

I added a slice of mild cheddar cheese and a couple of generous squirts
of tomato ketchup to the mix. This gave a bit of tomato tang without
overpowering the overall taste. I was never too fussy about ketchup
and don't like it to dominate.

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