| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Beef, Italian |
6 |
Servings |
INGREDIENTS
| 2 |
cn |
Beef broth — * see note |
| 1/2 |
c |
Macaroni — ** see note |
| 1 |
lb |
Ground round |
| 1 |
cn |
Red kidney beans |
| 1 |
c |
Spaghetti sauce — *** |
INSTRUCTIONS
1. Pour the beef broth and macaroni into saucepan. Bring to a boil over
hi= gh heat and cook, stirring occasionally, until the macaroni is tender,
abou= t 5 minutes.
2. Meanwhile, cook the ground beef in a frying pan, stirring to break up
an= y large chunks, until the meat is brown; drain off the fat.
3. Drain the beans (reserve the liquid). Puree 1 cup of beans with all of
= the reserved liquid in a blender. When the macaroni is tender, stir the
pu= reed beans, whole beans, cooked meat and spaghetti sauce into the pot.
Hea= t through and serve. =20
Recipe By : The 5 to 10 Cookbook
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Guess who created pleasure. He might just know a thing or two . . .”