Melba's Jammin' wrote:

>
> Macaroni Beef Saute
>
> Recipe By: posted again to r.f.cooking by Barb Schaller, Dead Spread
> Maven, 2-1-2006
> Serving Size: 2
> Preparation Time: 0:00
> Categories: Entrees
>
> Amount Measure Ingredient Preparation Method
> 1/2 # ground beef
> 1/2 cup uncooked elbow macaroni (I used about a cup of shells)
> 1/4 cup chopped onion
> 1/4 cup chopped green pepper (I used dehydrated and didn't measure)
> 1/2 clove garlic minced (forgot the garlic)
> 1/4 cup vegetable oil
> 1 can tomato juice (12 oz.) (about
> 1-2/3 cups) -- OK, I used a 28 ounce can of Red Gold Petite Diced
> Tomatoes)
> 3/4 tsp. salt (didn't use it - doesn't need it)
> 1/8 tsp. pepper (forgot the pepper)
> 1 tsp. Worcestershire sauce (forgot the Worcestershire, too)
>


Hah! This was served to us about twice a month in the Massachusetts
school cafterias but they called it "American Chop Suey" and they used
celery and omitted the green pepper, IIRC.

I've tried to make it a few times over the years w/o a recipe and now I
know what I was doing wrong--I was using an 8oz. pkg of elbows instead
of 1/2 cup and the proportions were never right (or I threw away a LOT
of cooked elbows!) Sometimes it pays to consult a recipe!

gloria p