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

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

zxcvbob wrote:
> 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 ground
>> 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
>>
(snippage)
> 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

Yeah, I'm always looking for ways to make "Hamburger Helper" at home. Like
chili-mac. I'm pretty sure I have a recipe around here for ground beef
stroganoff, too. Mom makes something similar to this; she called it
"Spanish Sion". Lord only knows why

Jill

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.


When I was a kid, we made this sort of thing with Campbells tomato soup.
(whispers) I still do sometimes.




Brian Rodenborn