|I'm so old my picture is in b/w! Me with my grandmother's dog Pinky|
Girl Scout Stew
This has been such a fun week on Mystery Lover’s Kitchen! I’ve loved seeing the recipe suggestions for dinners, lunches and snacks although my little ones are grown and my granddaughter is approaching pre-school age.
The original recipe for this did not include the onion, but when making it for me and my husband to take the pictures, I thought it would add something. You can leave it out, or, you can teach your son or daughter some knife skills. I’ve shown one technique for cutting an onion below. I was afraid my husband would find this dish too unsophisticated, but he went back for seconds and ate the leftovers for lunch the next day. So much for sophistication!
It’s a huge thrill for a child to be able to make dinner for the whole family! I always felt like a million dollars when I did it. The one thing you might want to help with or supervise is draining the pasta from the boiling water.
I also halved the recipe for this blog since it’s just me and my husband. The ingredients are for the full recipe and should serve four.
Olive or vegetable oil1 lb. ground beef
2 15 oz. cans tomato sauce
1 onion, chopped (optional)
1 lb. elbow macaroni
Add 1 TBL of olive or vegetable oil to your frying pan and turn heat to medium high. Saute onion until translucent (if using.) Add ground beef and cook, stirring occasionally, until meat loses its raw color. Add two cans of tomato sauce and let simmer on a very low flame for 15 to 20 minutes to meld the flavors (Optional step – if you don’t have the time, just proceed with the recipe.)
Cook elbow macaroni in boiling water until just done (don’t overcook). Add to ground beef/tomato mixture and stir. Heat through—approximately five minutes. Can be served as is or topped with grated parmesan cheese.
To Cut Your Onion.
First peel onion, then cut in quarters, leaving the stem on.
Lay onion quarter on its side and slice lengthwise at regular intervals but without cutting through stem. This will keep your onion layers together. Turn onion to other flat side and again slice through vertically at intervals. Now, slice across the onion, perpendicular to your original cuts. You should have nice diced pieces! Discard stem end when done and repeat with remaining onion quarters.
Both my books are out now! Allergic to Death is the first in the Gourmet De-Lite series. Murder Unmentionable is written under my pen name of Meg London and is first in the Sweet Nothings Lingerie series.