I had this old recipe in my files which I thought
I would share.

Might come in handy for readers of this forum. If you
don't have any ground TROLL just substitute ground beef.
You might want to reduce quantities as this would feed a small
army.
=====

GOULASH

Ingredients:
1 lb ground TROLL
3 med onions (chopped)
3 cups macaroni
1- 19oz tin tomato soup
1/2 cup ketchup

Method:
Fry ground TROLL and onions till brown.
Boil macaroni in salted water till done.
Drain.
Mix macaroni, ground TROLL & onions.
Add tomato soup and ketchup.
====

On Sat, 7 May 2016 10:26:44 -0700 (PDT), Roy >
wrote:

>I had this old recipe in my files which I thought
>I would share.
>
>Might come in handy for readers of this forum. If you
>don't have any ground TROLL just substitute ground beef.
>You might want to reduce quantities as this would feed a small
>army.
>=====
>
>GOULASH
>
>Ingredients:
>1 lb ground TROLL
>3 med onions (chopped)
>3 cups macaroni
>1- 19oz tin tomato soup
>1/2 cup ketchup
>
>Method:
>Fry ground TROLL and onions till brown.
>Boil macaroni in salted water till done.
>Drain.
>Mix macaroni, ground TROLL & onions.
>Add tomato soup and ketchup.
>====

My mother called that American spaghetti.
Janet US

On 5/7/2016 1:15 PM, Janet B wrote:
> On Sat, 7 May 2016 10:26:44 -0700 (PDT), Roy >
> wrote:
>
>> I had this old recipe in my files which I thought
>> I would share.
>>
>> Might come in handy for readers of this forum. If you
>> don't have any ground TROLL just substitute ground beef.
>> You might want to reduce quantities as this would feed a small
>> army.
>> =====
>>
>> GOULASH
>>
>> Ingredients:
>> 1 lb ground TROLL
>> 3 med onions (chopped)
>> 3 cups macaroni
>> 1- 19oz tin tomato soup
>> 1/2 cup ketchup
>>
>> Method:
>> Fry ground TROLL and onions till brown.
>> Boil macaroni in salted water till done.
>> Drain.
>> Mix macaroni, ground TROLL & onions.
>> Add tomato soup and ketchup.
>> ====
>
> My mother called that American spaghetti.
> Janet US
>

I wonder why she would call it American spaghetti? We often have
spaghetti, and we never use macaroni in it. We only use the traditional
long, thin pasta if we call it spaghetti. However, this recipe sounds good.

MaryL


MaryL

On 5/7/2016 2:15 PM, Janet B wrote:
> On Sat, 7 May 2016 10:26:44 -0700 (PDT), Roy >
> wrote:
>
>> I had this old recipe in my files which I thought
>> I would share.
>>
>> Might come in handy for readers of this forum. If you
>> don't have any ground TROLL just substitute ground beef.
>> You might want to reduce quantities as this would feed a small
>> army.
>> =====
>>
>> GOULASH
>>
>> Ingredients:
>> 1 lb ground TROLL
>> 3 med onions (chopped)
>> 3 cups macaroni
>> 1- 19oz tin tomato soup
>> 1/2 cup ketchup
>>
>> Method:
>> Fry ground TROLL and onions till brown.
>> Boil macaroni in salted water till done.
>> Drain.
>> Mix macaroni, ground TROLL & onions.
>> Add tomato soup and ketchup.
>> ====
>
> My mother called that American spaghetti.
> Janet US
>
When I was in my 20's I was invited to a friend's house for 'goulash'.
I was expecting some sort of stew, not something made with macaroni. It
resembled Beef-a-Roni. Didn't taste bad but it sure wasn't what I would
call goulash.

Jill

On Sat, 7 May 2016 15:18:22 -0500, MaryL >
wrote:

>On 5/7/2016 1:15 PM, Janet B wrote:
>> On Sat, 7 May 2016 10:26:44 -0700 (PDT), Roy >
>> wrote:
>>
>>> I had this old recipe in my files which I thought
>>> I would share.
>>>
>>> Might come in handy for readers of this forum. If you
>>> don't have any ground TROLL just substitute ground beef.
>>> You might want to reduce quantities as this would feed a small
>>> army.
>>> =====
>>>
>>> GOULASH
>>>
>>> Ingredients:
>>> 1 lb ground TROLL
>>> 3 med onions (chopped)
>>> 3 cups macaroni
>>> 1- 19oz tin tomato soup
>>> 1/2 cup ketchup
>>>
>>> Method:
>>> Fry ground TROLL and onions till brown.
>>> Boil macaroni in salted water till done.
>>> Drain.
>>> Mix macaroni, ground TROLL & onions.
>>> Add tomato soup and ketchup.
>>> ====
>>
>> My mother called that American spaghetti.
>> Janet US
>>
>
>I wonder why she would call it American spaghetti? We often have
>spaghetti, and we never use macaroni in it. We only use the traditional
>long, thin pasta if we call it spaghetti. However, this recipe sounds good.
>
>MaryL
>
It obviously has nothing to do with Italian food.
as you travel around the U.S., you'll find different names for this
dish. I think another one is American Chop Suey. The use of pasta
wasn't common to all groups of Americans. Different locales put their
own spin on things.
Janet US

On Sat, 07 May 2016 14:51:39 -0600, Janet B >
wrote:

>On Sat, 7 May 2016 15:18:22 -0500, MaryL >
>wrote:
>
>>On 5/7/2016 1:15 PM, Janet B wrote:
>>> On Sat, 7 May 2016 10:26:44 -0700 (PDT), Roy >
>>> wrote:
>>>
>>>> I had this old recipe in my files which I thought
>>>> I would share.
>>>>
>>>> Might come in handy for readers of this forum. If you
>>>> don't have any ground TROLL just substitute ground beef.
>>>> You might want to reduce quantities as this would feed a small
>>>> army.
>>>> =====
>>>>
>>>> GOULASH
>>>>
>>>> Ingredients:
>>>> 1 lb ground TROLL
>>>> 3 med onions (chopped)
>>>> 3 cups macaroni
>>>> 1- 19oz tin tomato soup
>>>> 1/2 cup ketchup
>>>>
>>>> Method:
>>>> Fry ground TROLL and onions till brown.
>>>> Boil macaroni in salted water till done.
>>>> Drain.
>>>> Mix macaroni, ground TROLL & onions.
>>>> Add tomato soup and ketchup.
>>>> ====
>>>
>>> My mother called that American spaghetti.
>>> Janet US
>>>
>>
>>I wonder why she would call it American spaghetti? We often have
>>spaghetti, and we never use macaroni in it. We only use the traditional
>>long, thin pasta if we call it spaghetti. However, this recipe sounds good.
>>
>>MaryL
>>
>It obviously has nothing to do with Italian food.
>as you travel around the U.S., you'll find different names for this
>dish. I think another one is American Chop Suey. The use of pasta
>wasn't common to all groups of Americans. Different locales put their
>own spin on things.
>Janet US

Yes, American Chop suey, but that has to be the very worst version
I've ever seen.

On Sat, 07 May 2016 16:57:45 -0400, Brooklyn1
> wrote:

>On Sat, 07 May 2016 14:51:39 -0600, Janet B >
>wrote:
>
>>On Sat, 7 May 2016 15:18:22 -0500, MaryL >
>>wrote:
>>
>>>On 5/7/2016 1:15 PM, Janet B wrote:
>>>> On Sat, 7 May 2016 10:26:44 -0700 (PDT), Roy >
>>>> wrote:
>>>>
>>>>> I had this old recipe in my files which I thought
>>>>> I would share.
>>>>>
>>>>> Might come in handy for readers of this forum. If you
>>>>> don't have any ground TROLL just substitute ground beef.
>>>>> You might want to reduce quantities as this would feed a small
>>>>> army.
>>>>> =====
>>>>>
>>>>> GOULASH
>>>>>
>>>>> Ingredients:
>>>>> 1 lb ground TROLL
>>>>> 3 med onions (chopped)
>>>>> 3 cups macaroni
>>>>> 1- 19oz tin tomato soup
>>>>> 1/2 cup ketchup
>>>>>
>>>>> Method:
>>>>> Fry ground TROLL and onions till brown.
>>>>> Boil macaroni in salted water till done.
>>>>> Drain.
>>>>> Mix macaroni, ground TROLL & onions.
>>>>> Add tomato soup and ketchup.
>>>>> ====
>>>>
>>>> My mother called that American spaghetti.
>>>> Janet US
>>>>
>>>
>>>I wonder why she would call it American spaghetti? We often have
>>>spaghetti, and we never use macaroni in it. We only use the traditional
>>>long, thin pasta if we call it spaghetti. However, this recipe sounds good.
>>>
>>>MaryL
>>>
>>It obviously has nothing to do with Italian food.
>>as you travel around the U.S., you'll find different names for this
>>dish. I think another one is American Chop Suey. The use of pasta
>>wasn't common to all groups of Americans. Different locales put their
>>own spin on things.
>>Janet US
>
>Yes, American Chop suey, but that has to be the very worst version
>I've ever seen.

I remember an episode of Diners, Drive-ins and Dives. Guy Fieri was
back in the north east somewhere and the clientele of this place told
him he had to try the American Chop Suey as it was the best. Guy was
totally surprised at the dish he was given. He had never heard the
term before. Where I grew up, I never heard anyone talk of goulash. I
had no idea what it was. Later I saw recipes for Hungarian Goulash
but I could tell when people spoke of their goulash, that definitely
wasn't what they had in mind.
Janet US

On 5/7/2016 5:57 PM, Janet B wrote:
> On Sat, 07 May 2016 16:57:45 -0400, Brooklyn1
> > wrote:
>
>> On Sat, 07 May 2016 14:51:39 -0600, Janet B >
>> wrote:
>>
>>> On Sat, 7 May 2016 15:18:22 -0500, MaryL >
>>> wrote:
>>>
>>>> On 5/7/2016 1:15 PM, Janet B wrote:
>>>>> On Sat, 7 May 2016 10:26:44 -0700 (PDT), Roy >
>>>>> wrote:
>>>>>
>>>>>> I had this old recipe in my files which I thought
>>>>>> I would share.
>>>>>>
>>>>>> Might come in handy for readers of this forum. If you
>>>>>> don't have any ground TROLL just substitute ground beef.
>>>>>> You might want to reduce quantities as this would feed a small
>>>>>> army.
>>>>>> =====
>>>>>>
>>>>>> GOULASH
>>>>>>
>>>>>> Ingredients:
>>>>>> 1 lb ground TROLL
>>>>>> 3 med onions (chopped)
>>>>>> 3 cups macaroni
>>>>>> 1- 19oz tin tomato soup
>>>>>> 1/2 cup ketchup
>>>>>>
>>>>>> Method:
>>>>>> Fry ground TROLL and onions till brown.
>>>>>> Boil macaroni in salted water till done.
>>>>>> Drain.
>>>>>> Mix macaroni, ground TROLL & onions.
>>>>>> Add tomato soup and ketchup.
>>>>>> ====
>>>>>
>>>>> My mother called that American spaghetti.
>>>>> Janet US
>>>>>
>>>>
>>>> I wonder why she would call it American spaghetti? We often have
>>>> spaghetti, and we never use macaroni in it. We only use the traditional
>>>> long, thin pasta if we call it spaghetti. However, this recipe sounds good.
>>>>
>>>> MaryL
>>>>
>>> It obviously has nothing to do with Italian food.
>>> as you travel around the U.S., you'll find different names for this
>>> dish. I think another one is American Chop Suey. The use of pasta
>>> wasn't common to all groups of Americans. Different locales put their
>>> own spin on things.
>>> Janet US
>>
>> Yes, American Chop suey, but that has to be the very worst version
>> I've ever seen.
>
> I remember an episode of Diners, Drive-ins and Dives. Guy Fieri was
> back in the north east somewhere and the clientele of this place told
> him he had to try the American Chop Suey as it was the best. Guy was
> totally surprised at the dish he was given. He had never heard the
> term before. Where I grew up, I never heard anyone talk of goulash. I
> had no idea what it was. Later I saw recipes for Hungarian Goulash
> but I could tell when people spoke of their goulash, that definitely
> wasn't what they had in mind.
> Janet US
>

My mom, who was from the midwest, made this frequently. She typically
used spaghetti sauce, such as Ragu, as the tomato base. She called it
goulash, and I was totally surprised when I finally had "authentic"
goulash in later life.

I still make it myself from time to time, using stewed tomatoes, garlic,
onions, and various spices for the sauce.

It's called American Chop Suey in my neck of the woods. I could never figure out why.

Denise in NH

On 5/7/2016 3:51 PM, Janet B wrote:
> On Sat, 7 May 2016 15:18:22 -0500, MaryL >
> wrote:
>
>> On 5/7/2016 1:15 PM, Janet B wrote:
>>> On Sat, 7 May 2016 10:26:44 -0700 (PDT), Roy >
>>> wrote:
>>>
>>>> I had this old recipe in my files which I thought
>>>> I would share.
>>>>
>>>> Might come in handy for readers of this forum. If you
>>>> don't have any ground TROLL just substitute ground beef.
>>>> You might want to reduce quantities as this would feed a small
>>>> army.
>>>> =====
>>>>
>>>> GOULASH
>>>>
>>>> Ingredients:
>>>> 1 lb ground TROLL
>>>> 3 med onions (chopped)
>>>> 3 cups macaroni
>>>> 1- 19oz tin tomato soup
>>>> 1/2 cup ketchup
>>>>
>>>> Method:
>>>> Fry ground TROLL and onions till brown.
>>>> Boil macaroni in salted water till done.
>>>> Drain.
>>>> Mix macaroni, ground TROLL & onions.
>>>> Add tomato soup and ketchup.
>>>> ====
>>>
>>> My mother called that American spaghetti.
>>> Janet US
>>>
>>
>> I wonder why she would call it American spaghetti? We often have
>> spaghetti, and we never use macaroni in it. We only use the traditional
>> long, thin pasta if we call it spaghetti. However, this recipe sounds good.
>>
>> MaryL
>>
> It obviously has nothing to do with Italian food.
> as you travel around the U.S., you'll find different names for this
> dish. I think another one is American Chop Suey. The use of pasta
> wasn't common to all groups of Americans. Different locales put their
> own spin on things.
> Janet US
>
I'm puzzled because I have never seen macaroni in a dish that was called
spaghetti. I have seen variations of spaghetti. For example, the first
time spaghetti was served to me after I moved to Texas was chicken
spaghetti. That was my first taste of it. But never macaroni! I have
traveled in every one of the U.S. states except Hawaii, so I am used to
variations of food, but I am still puzzled over goulash being called
spaghetti. Of course, I don't have any objection to it, and I admit
that I certainly did not eat spaghetti in all of the states I have
visited. o;

MaryL

On Sat, 07 May 2016 15:57:56 -0600, Janet B >
wrote:

>On Sat, 07 May 2016 16:57:45 -0400, Brooklyn1
> wrote:
>
>>On Sat, 07 May 2016 14:51:39 -0600, Janet B >
>>wrote:
>>
>>>On Sat, 7 May 2016 15:18:22 -0500, MaryL >
>>>wrote:
>>>
>>>>On 5/7/2016 1:15 PM, Janet B wrote:
>>>>> On Sat, 7 May 2016 10:26:44 -0700 (PDT), Roy >
>>>>> wrote:
>>>>>
>>>>>> I had this old recipe in my files which I thought
>>>>>> I would share.
>>>>>>
>>>>>> Might come in handy for readers of this forum. If you
>>>>>> don't have any ground TROLL just substitute ground beef.
>>>>>> You might want to reduce quantities as this would feed a small
>>>>>> army.
>>>>>> =====
>>>>>>
>>>>>> GOULASH
>>>>>>
>>>>>> Ingredients:
>>>>>> 1 lb ground TROLL
>>>>>> 3 med onions (chopped)
>>>>>> 3 cups macaroni
>>>>>> 1- 19oz tin tomato soup
>>>>>> 1/2 cup ketchup
>>>>>>
>>>>>> Method:
>>>>>> Fry ground TROLL and onions till brown.
>>>>>> Boil macaroni in salted water till done.
>>>>>> Drain.
>>>>>> Mix macaroni, ground TROLL & onions.
>>>>>> Add tomato soup and ketchup.
>>>>>> ====
>>>>>
>>>>> My mother called that American spaghetti.
>>>>> Janet US
>>>>>
>>>>
>>>>I wonder why she would call it American spaghetti? We often have
>>>>spaghetti, and we never use macaroni in it. We only use the traditional
>>>>long, thin pasta if we call it spaghetti. However, this recipe sounds good.
>>>>
>>>>MaryL
>>>>
>>>It obviously has nothing to do with Italian food.
>>>as you travel around the U.S., you'll find different names for this
>>>dish. I think another one is American Chop Suey. The use of pasta
>>>wasn't common to all groups of Americans. Different locales put their
>>>own spin on things.
>>>Janet US
>>
>>Yes, American Chop suey, but that has to be the very worst version
>>I've ever seen.
>
>I remember an episode of Diners, Drive-ins and Dives. Guy Fieri was
>back in the north east somewhere and the clientele of this place told
>him he had to try the American Chop Suey as it was the best. Guy was
>totally surprised at the dish he was given. He had never heard the
>term before. Where I grew up, I never heard anyone talk of goulash. I
>had no idea what it was. Later I saw recipes for Hungarian Goulash
>but I could tell when people spoke of their goulash, that definitely
>wasn't what they had in mind.
>Janet US

I find Guy Fierti's Diners, Drive-ins, and Dives entertaining... if it
happens to be on I'll watch it. Often the food is very well prepared
and I like that those "joints" prepare large quantities quite well.

MaryL wrote in rec.food.cooking:

> On 5/7/2016 1:15 PM, Janet B wrote:
> > On Sat, 7 May 2016 10:26:44 -0700 (PDT), Roy >
> > wrote:
> >
> > > I had this old recipe in my files which I thought
> > > I would share.
> > >
> > > Might come in handy for readers of this forum. If you
> > > don't have any ground TROLL just substitute ground beef.
> > > You might want to reduce quantities as this would feed a small
> > > army.
> > > =====
> > >
> > > GOULASH
> > >
> > > Ingredients:
> > > 1 lb ground TROLL
> > > 3 med onions (chopped)
> > > 3 cups macaroni
> > > 1- 19oz tin tomato soup
> > > 1/2 cup ketchup
> > >
> > > Method:
> > > Fry ground TROLL and onions till brown.
> > > Boil macaroni in salted water till done.
> > > Drain.
> > > Mix macaroni, ground TROLL & onions.
> > > Add tomato soup and ketchup.
> > > ====
> >
> > My mother called that American spaghetti.
> > Janet US
> >
>
> I wonder why she would call it American spaghetti? We often have
> spaghetti, and we never use macaroni in it. We only use the
> traditional long, thin pasta if we call it spaghetti. However, this
> recipe sounds good.
>
> MaryL
>
>
> MaryL

Grin, it's a basic sort of thing. I'd do it a bit different and use
canned crushed tomatoes in place of the ketchup and soup, then add some
blended italian seasoning but that's just me.

--

wrote in rec.food.cooking:

> It's called American Chop Suey in my neck of the woods. I could
> never figure out why.
>
> Denise in NH

Well, if you think of it, chop suey is a 'bit of this and bit of that'
cooking. It was made of what you had. Goulash is the same idea, a stew
of what you have.
Carol

--

On 5/7/2016 10:13 PM, cshenk wrote:
> wrote in rec.food.cooking:
>
>> It's called American Chop Suey in my neck of the woods. I could
>> never figure out why.
>>
>> Denise in NH
>
> Well, if you think of it, chop suey is a 'bit of this and bit of that'
> cooking. It was made of what you had. Goulash is the same idea, a stew
> of what you have.
> Carol
>

Chop Suey was railroad worker food, iirc.

That's pretty Americanized, as in 1st generation.

http://www.snopes.com/food/origins/chopsuey.asp

"MaryL" > wrote in message
...
> On 5/7/2016 3:51 PM, Janet B wrote:
>> On Sat, 7 May 2016 15:18:22 -0500, MaryL >
>> wrote:
>>
>>> On 5/7/2016 1:15 PM, Janet B wrote:
>>>> On Sat, 7 May 2016 10:26:44 -0700 (PDT), Roy >
>>>> wrote:
>>>>
>>>>> I had this old recipe in my files which I thought
>>>>> I would share.
>>>>>
>>>>> Might come in handy for readers of this forum. If you
>>>>> don't have any ground TROLL just substitute ground beef.
>>>>> You might want to reduce quantities as this would feed a small
>>>>> army.
>>>>> =====
>>>>>
>>>>> GOULASH
>>>>>
>>>>> Ingredients:
>>>>> 1 lb ground TROLL
>>>>> 3 med onions (chopped)
>>>>> 3 cups macaroni
>>>>> 1- 19oz tin tomato soup
>>>>> 1/2 cup ketchup
>>>>>
>>>>> Method:
>>>>> Fry ground TROLL and onions till brown.
>>>>> Boil macaroni in salted water till done.
>>>>> Drain.
>>>>> Mix macaroni, ground TROLL & onions.
>>>>> Add tomato soup and ketchup.
>>>>> ====
>>>>
>>>> My mother called that American spaghetti.
>>>> Janet US
>>>>
>>>
>>> I wonder why she would call it American spaghetti? We often have
>>> spaghetti, and we never use macaroni in it. We only use the traditional
>>> long, thin pasta if we call it spaghetti. However, this recipe sounds
>>> good.
>>>
>>> MaryL
>>>
>> It obviously has nothing to do with Italian food.
>> as you travel around the U.S., you'll find different names for this
>> dish. I think another one is American Chop Suey. The use of pasta
>> wasn't common to all groups of Americans. Different locales put their
>> own spin on things.
>> Janet US
>>
> I'm puzzled because I have never seen macaroni in a dish that was called
> spaghetti. I have seen variations of spaghetti. For example, the first
> time spaghetti was served to me after I moved to Texas was chicken
> spaghetti. That was my first taste of it. But never macaroni! I have
> traveled in every one of the U.S. states except Hawaii, so I am used to
> variations of food, but I am still puzzled over goulash being called
> spaghetti. Of course, I don't have any objection to it, and I admit that
> I certainly did not eat spaghetti in all of the states I have visited. o;
>
> MaryL

I have frequently mentioned spaghetti red. Our family made it with
macaroni. In fact, one of the female Italian chefs mentioned this on her
show. She said that macaroni is the cheapest form of pasta.

On 5/7/2016 9:32 PM, Brooklyn1 wrote:
> I find Guy Fierti's Diners, Drive-ins, and Dives entertaining... if it
> happens to be on I'll watch it. Often the food is very well prepared
> and I like that those "joints" prepare large quantities quite well.

Sure, but then you have to watch him try to cram half of a huge sandwich
in his mouth.

Jill

jmcquown wrote:
>
> On 5/7/2016 9:32 PM, Brooklyn1 wrote:
> > I find Guy Fierti's Diners, Drive-ins, and Dives entertaining... if it
> > happens to be on I'll watch it. Often the food is very well prepared
> > and I like that those "joints" prepare large quantities quite well.
>
> Sure, but then you have to watch him try to cram half of a huge sandwich
> in his mouth.

LOL. I don't mind that part. What gets me is the *** spiky bleached
hair with upside down sunglasses on the back of his neck. I'll bet his
sunglass collection rivals Imelda Marco's shoe collection.

That said.... I like his shows.

He actually came here a few years ago to a local restaurant only about
1/4 mile from me. For that one segment, they closed the restaurant for
a few days for filming. He only showed up on the last day to finish
the filming.

The food there is very good and is a locals favorite. I've been there
a few times.
http://www.beachpubvb.com/Diners-Drive-Ins-and-Dives

On 2016-05-08 9:43 AM, jmcquown wrote:
> On 5/7/2016 9:32 PM, Brooklyn1 wrote:
>> I find Guy Fierti's Diners, Drive-ins, and Dives entertaining... if it
>> happens to be on I'll watch it. Often the food is very well prepared
>> and I like that those "joints" prepare large quantities quite well.
>
> Sure, but then you have to watch him try to cram half of a huge sandwich
> in his mouth.
>

He probably wishes he was a snake so that he could unhinge his lower jaw
to get a bigger bite. The only thing is to watch him try to use a fork.
He rarely manages to get food onto his fork without having to use his
fingers to push it on.

Brooklyn1 wrote:
>
> I find Guy Fierti's Diners, Drive-ins, and Dives entertaining... if it
> happens to be on I'll watch it. Often the food is very well prepared
> and I like that those "joints" prepare large quantities quite well.

He is very good at depicting the food and the chef as a star no matter
how good or bad it is. I've been to a lot of places he has featured.
Most are excellent in their genre. Some are abysmal yet he depicts
them as excellent. The batting average is high enough it's worth trying
any place he has featured but don't consider that a slam dunk.

wrote:
>
> It's called American Chop Suey in my neck of the woods. I could never figure out why.

Not easy to spell mulliganty stew. I deliberately left it spelled the way I typed it in not letting the automatic spelling check correct it to mulligatawny.

Real spaghetti gases me up too much so I use Barilla whole grain rotini.

On Saturday, May 7, 2016 at 2:15:14 PM UTC-4, Janet B wrote:
>
> My mother called that American spaghetti.
> Janet US

I call it 'orrid

http://www.richardfisher.com

On 5/7/2016 10:26 AM, Roy wrote:
> I had this old recipe in my files which I thought
> I would share.
>
> Might come in handy for readers of this forum. If you
> don't have any ground TROLL just substitute ground beef.
> You might want to reduce quantities as this would feed a small
> army.
> =====
>
> GOULASH
>
> Ingredients:
> 1 lb ground TROLL
> 3 med onions (chopped)
> 3 cups macaroni
> 1- 19oz tin tomato soup
> 1/2 cup ketchup
>
> Method:
> Fry ground TROLL and onions till brown.
> Boil macaroni in salted water till done.
> Drain.
> Mix macaroni, ground TROLL & onions.
> Add tomato soup and ketchup.
> ====
>

Good one, Roy. Keep 'em cummin'.
LOL

BTW, thanks fer dat recipe; me gonna try it.

On Monday, May 9, 2016 at 9:08:19 AM UTC-7, Doug Freyburger wrote:
> Brooklyn1 wrote:
> >
> > I find Guy Fierti's Diners, Drive-ins, and Dives entertaining... if it
> > happens to be on I'll watch it. Often the food is very well prepared
> > and I like that those "joints" prepare large quantities quite well.
>
> He is very good at depicting the food and the chef as a star no matter
> how good or bad it is. I've been to a lot of places he has featured.
> Most are excellent in their genre. Some are abysmal yet he depicts
> them as excellent. The batting average is high enough it's worth trying
> any place he has featured but don't consider that a slam dunk.

Doug, you can "read between the lines" on Triple D. The dives who serve just ok food are never talked about in the episode in the same manner as those who serve excellent and inventive food. He mostly just watches as the blah food is prepared but he is very engaged if it is quality or inventive. His "recommendation" at the end of the episode is telling as well.

On Fri, 13 May 2016 12:37:41 -0700 (PDT), ImStillMags
> wrote:

>On Monday, May 9, 2016 at 9:08:19 AM UTC-7, Doug Freyburger wrote:
>> Brooklyn1 wrote:
>> >
>> > I find Guy Fierti's Diners, Drive-ins, and Dives entertaining... if it
>> > happens to be on I'll watch it. Often the food is very well prepared
>> > and I like that those "joints" prepare large quantities quite well.
>>
>> He is very good at depicting the food and the chef as a star no matter
>> how good or bad it is. I've been to a lot of places he has featured.
>> Most are excellent in their genre. Some are abysmal yet he depicts
>> them as excellent. The batting average is high enough it's worth trying
>> any place he has featured but don't consider that a slam dunk.
>
>Doug, you can "read between the lines" on Triple D. The dives who serve just ok food are never talked about in the episode in the same manner as those who serve excellent and inventive food. He mostly just watches as the blah food is prepared but he is very engaged if it is quality or inventive. His "recommendation" at the end of the episode is telling as well.
>
(thumbs up)
Janet US

We used to call that "Johnny Mazetti," when I was in school,
A name taken from some commercial preparation, I guess.

At my house, we called it "goop." I put a layer of cheese inside,
and more cheese slices on top. I also never put ketchup in it,
Preferring to use my own spices plus some parsley flakes and
garlic.

N.

Oh, thanks Julie. I never knew there was such a thing until my sorority sisters
Called it that.

N.