Thursday, November 5, 2015


Keep this recipe in mind for the cold winter months ahead --


8 oz. macaroni
1 1/2 lbs ground beef
1 large onion, diced
dashes of salt, pepper, & garlic powder 
2 - 14.5 cans stewed tomatoes, undrained
2 T. ketchup
2 - 11.5 oz. cans tomato juice

Cook the macaroni according to the package directions.  While this is cooking - brown ground beef & onion together in a large skillet.  Drain.  Season with the spices.  Add the stewed tomatoes & ketchup to the meat.  Mash the stewed tomatoes, if needed.  Add the drained cooked macaroni to the beef mixture stirring well.  Add as much tomato juice as you would like and heat thru.  (I used 1 1/2 of the 11.5 oz size.  I added the remaining 1/2 can to the leftovers as the macaroni tends to draw the liquid.)


Meat mixture browning --

Stewed tomatoes & ketchup added --

Macaroni & tomato juice --

This reminds me of a dish my mother used to make.  And, another one that is really good for lunch during the week!!

Lucy doesn't care about the cold winter months.  As long as it's a sunny day then she has her spot all ready!

I'm linking to Rattlebridge Farm's Foodie Friday.  Just click here and be prepared to get lost in all the ideas!

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