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