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 glue, why
don't you add them at a later point so that they cook only 10-12 minutes or
whatever those macs need?
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

On Wednesday, April 24, 2013 4:07:34 AM UTC-5, 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 glue, why
>
> don't you add them at a later point so that they cook only 10-12 minutes or
>
> whatever those macs need?
>
You act like Roy is something other than a clueless rube of a cook.

--Bryan

On Wednesday, April 24, 2013 7:43:16 AM UTC-6, Bryan wrote:
> On Wednesday, April 24, 2013 4:07:34 AM UTC-5, 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 glue, why
>
> >
>
> > don't you add them at a later point so that they cook only 10-12 minutes or
>
> >
>
> > whatever those macs need?
>
> >
>
> You act like Roy is something other than a clueless rube of a cook.
>
>
>
> --Bryan

I never pretended to be a master cook Bwyan you old master-baiter.

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 glue, why
>
> don't you add them at a later point so that they cook only 10-12 minutes or
>
> whatever those macs need?
>
> --
>
> "Un pasto senza vino e' come un giorno senza sole"
>
> Anthelme Brillat Savarin

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.

===========

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 glue, why
>>
>> 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.
>
> ===========
>
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

On Wednesday, April 24, 2013 10:57:05 AM UTC-6, 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 glue, why
>
> >>
>
> >> 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.
>
> >
>
> > ===========
>
> >
>
> 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

Thanks Jill...yes it was extra lean ground beef. Actually for best flavor I
prefer regular ground beef...no oil needs to be added either. The lean GB
was on sale.

On 4/24/2013 1:05 PM, Roy wrote:
>> I'm also not sure why you need to add oil to the ground beef. It must
>> >
>> >have been exceedingly lean beef.
>> >
>> >
>> >
>> >Jill
> Thanks Jill...yes it was extra lean ground beef. Actually for best flavor I
> prefer regular ground beef...no oil needs to be added either. The lean GB
> was on sale.

Comprendo! We do find ways to work around and if that includes a dash
of oil to the pan, okey doke. The price of chuck roast has been
prohibitive so we bought "mystery meat" ground round at Publix. It did
have sufficient fat. No added oil needed but not overly fatty, either.

Glad you enjoyed your dinner!

Jill

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.

On 4/26/2013 10:48 AM, 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?
>
Similar to what ViLco said, seems like boiling macaroni for 30 minutes
would turn it to mush. When making something like this I'd add the
par-cooked macaroni at the last 10 minutes and let it finish off in the
"sauce". Just my two cents.

> 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.
>
Sounds good, Barb! I must have missed that post.

Jill

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

"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.