Macaroni Sauté
8
Ounces Shell or Elbow Pasta --
small, (1 ½ cups dry)
½
Cup onion -- chopped
½
Cup green pepper -- chopped
1
teaspoon garlic -- minced
½
Cup olive oil -- or salad oil (I
use about ¼ cup)
4
Cups tomatoes, canned -- or 3
cups tomato juice
1
Teaspoon salt
2 Teaspoons
Worcestershire sauce
Sauté
macaroni and vegetables in oil or until macaroni turns slightly yellow.. Add tomatoes or juice and seasonings; bring
to boiling, Cover and simmer 15 to 20
minutes.
8 servings
Serve with
green vegetable or salad and custard or milk dessert for protein.
Cost
2012: $2.54 or 32¢ per serving if you have a garden
pepper like I did.
"Betty Crocker Good and Easy"
Per Serving: 142 Calories; 1g Fat (9.1% calories from fat);
5g Protein; 28g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 446mg
Sodium. Exchanges: 1 1/2 Grain(Starch);
1 Vegetable; 0 Fat; 0 Other Carbohydrates.
I also use this recipe for what my husband’s family calls goulash – I brown a pound of hamburger and don't use the olive oil and then add the remaining ingredients, following the recipe directions otherwise. I use lean ground beef, but before you add the tomatoes or juice, drain off excess fat, if any. If the macaroni gets dry, I add more tomato or V-8 juice.
"Goulash - with ground beef" |
I have been making this recipe for over 30 years and we call it BBQ Macaroni. A little extra Worcester sauce and tomato juice instead of tomatoes.
ReplyDeleteIt is perfect room temp and I always have someone ask me for the recipe!
I like the tomato juice version too...my husband votes for the tomatoes instead...of course he gets what he wants! But it is a good, simple recipe.
DeleteThis is the first dish I ever learned to cook. in home ec class about 1968. Haven’t made it in years. Glad to have the recipe again. ( using tomato juice)
ReplyDeleteMy adult son likes this recipe so much he cooks it for his family - he spent a lot of time in the kitchen with me as a teen. He says sautéing the macaroni is the secret of it's goodness.
Delete