| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Italian |
Vegetables, Italian, Soups & ste |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Lean ground beef* |
| 1 |
c |
Chopped onion |
| 2 |
|
Cloves garlic — crushed |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 2 |
tb |
Olive oil |
| 3 |
cn |
Beef broth — 10 oz each |
| 2 |
|
Soup cans water |
| 1 1/2 |
ts |
Herb seasoning |
| 16 |
oz |
Undrained tomatoes |
| 15 1/4 |
oz |
Kidney beans |
| 1 1/2 |
c |
Thinly sliced carrots |
| 1 |
c |
Small seashell macaroni |
| 2 |
c |
Sliced zucchini |
|
|
Grated parmesan |
INSTRUCTIONS
*cut in 1 in. cubes Mix beef; onion; garlic, salt and pepper in large
saucepan. Add oil and stir to coat meat. Bake at 400 for 30 min or until
brown- stir occasionally. Turn to 350 and add beef broth, water and herb
seasoning. Cover and cook 1 hr. Or until tender. Stir in tomatoes, kidney
beans, carrots and macaroni. Place zucchini on to and cover. Bake 30 to 40
min. Serve with cheese. - CULINARY BOOK
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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