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<poem> | |||
3 c. macaroni 1 (8 oz.) can tomato sauce | 3 c. macaroni 1 (8 oz.) can tomato sauce | ||
1-1/2 lb. hamburger 2 tbsp. grated Parmesan cheese | |||
1-1/2 lb. hamburger | 1 lg. onion or 2 sm. ones * 1/4 c. grated American cheese | ||
1 lg. onion or 2 sm. ones * | |||
2 sprigs parsley 1 can cream of mushroom soup | 2 sprigs parsley 1 can cream of mushroom soup | ||
1/2 green pepper, med. Salt and Pepper | |||
1/2 green pepper, med. | 2 sticks celery Paprika | ||
1 sm. clove garlic * Extra Parmesan for topping | |||
2 sticks celery Paprika | |||
1 sm. clove garlic * | |||
Cook macaroni in salted water. Rinse and drain. Fry hamburger as for spaghetti sauce (breaking up into bits as it fries). Sauté onion, parsley, pepper and salt, green pepper cut into strips, celery, garlic on low heat with hamburger, until these are soft. | Cook macaroni in salted water. Rinse and drain. Fry hamburger as for spaghetti sauce (breaking up into bits as it fries). Sauté onion, parsley, pepper and salt, green pepper cut into strips, celery, garlic on low heat with hamburger, until these are soft. | ||
Add tomato sauce and blend. Put into casserole dish with macaroni. Add the 2 tbsp. Parmesan and the 1/4 c. grated American cheese, soup, and blend. Sprinkle lightly on top with more Parmesan cheese and paprika. | Add tomato sauce and blend. Put into casserole dish with macaroni. Add the 2 tbsp. Parmesan and the 1/4 c. grated American cheese, soup, and blend. Sprinkle lightly on top with more Parmesan cheese and paprika. | ||
NOTE: * Use dried onion, chopped - in <u>half</u> the proportions listed on bottle for one onion, or one clove garlic. Dried onion and garlic saves time and tastes better. | NOTE: * Use dried onion, chopped - in <u>half</u> the proportions listed on bottle for one onion, or one clove garlic. Dried onion and garlic saves time and tastes better. | ||
Bake at 350 deg. until cheese on top melts - about 1/2 hour. Serves 10-12. | Bake at 350 deg. until cheese on top melts - about 1/2 hour. Serves 10-12. | ||
- Esther Johnson, 1970 | |||
Esther Johnson, 1970 | Kenn Johnson's wife | ||
Washington State Historical Society | |||
Kenn Johnson's wife | Tacoma, Washington | ||
</poem> | |||
Washington State Historical Society | |||
Tacoma, Washington | |||
Latest revision as of 22:32, 19 December 2021
3 c. macaroni 1 (8 oz.) can tomato sauce
1-1/2 lb. hamburger 2 tbsp. grated Parmesan cheese
1 lg. onion or 2 sm. ones * 1/4 c. grated American cheese
2 sprigs parsley 1 can cream of mushroom soup
1/2 green pepper, med. Salt and Pepper
2 sticks celery Paprika
1 sm. clove garlic * Extra Parmesan for topping
Cook macaroni in salted water. Rinse and drain. Fry hamburger as for spaghetti sauce (breaking up into bits as it fries). Sauté onion, parsley, pepper and salt, green pepper cut into strips, celery, garlic on low heat with hamburger, until these are soft.
Add tomato sauce and blend. Put into casserole dish with macaroni. Add the 2 tbsp. Parmesan and the 1/4 c. grated American cheese, soup, and blend. Sprinkle lightly on top with more Parmesan cheese and paprika.
NOTE: * Use dried onion, chopped - in half the proportions listed on bottle for one onion, or one clove garlic. Dried onion and garlic saves time and tastes better.
Bake at 350 deg. until cheese on top melts - about 1/2 hour. Serves 10-12.
- Esther Johnson, 1970
Kenn Johnson's wife
Washington State Historical Society
Tacoma, Washington