On 03-16-19 10:48, Dave Drum <=-
spoke to Dale Shipp about 91 come, let us feas <=-

How about the rest of you -- what did you have?

Last night I was using up a pound block of hamburg that somehow got
put in the ice box instead of the freezer. It was well thawed and still unspoiled. So, I made this to feed my house-mate and I. Dennis will
likely eat the left-overs for his lunch today .... he sort of raved
about the result - to the point I finally said "All right already. You like it. I get that. It's not like my name is Paul Bocuse." That got
him off digging on the search engines and not interrupting my train of thought with overly fulsome praise.

Yeah, it was good, but no big deal .... just a variation of what I
used to do when I was a newlywed with a wife who could burn water and a limited budget. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Whatchamacallit Supper

I expect that there are many related versions of that. Here is one that
we make from time to time. It makes more than we would eat at a single
meal and so we freeze meal size servings for those times when we don't
feel like cooking.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Mexican Greco
Categories: Beef, D/g, Casserole, Boat
Yield: 6 or more

1 md Onion; chopped
1 Green pepper; chopped
3 c Mararoni, uncooked, elbow,
Or regular shells, bowties
2 cn 8 oz size tomato sauce
1 cn 15 oz can cream style corn
8 oz Cheese, sharp, or more
1 1/2 lb Beef, ground, or turkey
1 ts Cumin
1 ts Celery seed
1 tb Chili powder

MMMMM--------------------------OPTIONAL-------------------------------
4 oz Can diced chilis
(See Note)

Brown ground meat in med high fry pan, drain. Set aside. Fry onion
and green pepper in small amount of oil until glossy, add ground meat
to above and keep stirring to prevent burning. Remove from heat.
Place in large mixing bowl.

Boil macaroni until tender, drain and add to meat mixture.

Stir in tomato sauce, spices, canned corn and mix well.

Place in large flat casserole (9 x 13 inch), cover, and refrigerate
up to 12 hours.

When ready to bake, uncover, grate LOTS of sharp cheese on top
and place uncovered in 300 degree oven for 1 hour.

Serves 6 - 8

NOTE: For 1/2 recipe - place in 7 x 11 or 8 x 8 cooking pan. Use 4
oz can diced chili even in 1/2 recipe as well.

Can adjust the spices by 1/2 or leave as for whole recipe.

=== Courtesy of Dale & Gail Shipp, Columbia Md. ===

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 00:55:44, 17 Mar 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Dave Drum <=-

Yeah, it was good, but no big deal .... just a variation of what I
used to do when I was a newlywed with a wife who could burn water
and a limited budget. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Whatchamacallit Supper

I expect that there are many related versions of that. Here is one
that we make from time to time. It makes more than we would eat at a single meal and so we freeze meal size servings for those times when we don't feel like cooking.

The basic (first go) at that was a pound of hamburger, a can of cream-of
soup, some S&P served over toasted bread for a fast and dirty S.O.S. meal.

You are correct - variations abound.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Mexican Greco

^^^^^
Implies Greek - I don't see anything typically "Greek" in there. But,
it's your recipe - you can call it what you will. Bv)=

Categories: Beef, D/g, Casserole, Boat
Yield: 6 or more

1 md Onion; chopped
1 Green pepper; chopped
3 c Mararoni, uncooked, elbow,
Or regular shells, bowties
2 cn 8 oz size tomato sauce
1 cn 15 oz can cream style corn
8 oz Cheese, sharp, or more
1 1/2 lb Beef, ground, or turkey
1 ts Cumin
1 ts Celery seed
1 tb Chili powder

MMMMM--------------------------OPTIONAL-------------------------------
4 oz Can diced chilis
(See Note)

I suppose the chilies and chilli spice make the nod toward Mexican -
although I'd nod more toward Tex-Mex or Cal-Mex.

This would work well with nearly any meat .... or none.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Basil's Greek Spaghetti
Categories: Pasta, Herbs, Vegetables, Citrus, Cheese
Yield: 4 servings

6 oz Uncooked thin spaghetti
1 ts Dried oregano
1 cl Garlic; minced
2 ts Olive oil
3 c Chopped, seeded, plum
- tomatoes
1/2 c Sliced green onions
1/4 c Minced fresh parsley;
- divided
2 tb Minced fresh basil
2 tb Lemon juice
4 oz Crumbled feta cheese;
- divided
1/2 ts Salt
1/8 ts Pepper

Cook pasta according to package directions. Using a
nonstick skillet, saute oregano and garlic in oil for
1 minute or until garlic is tender. Add the tomatoes,
green onions, 2 tablespoons parsley, basil and lemon
juice; cook and stir for 2 minutes or until heated
through. Remove from the heat.

Drain spaghetti and add to tomato mixture. Add 3/4
cup feta cheese, salt and pepper; toss to combine.
Transfer to serving plates.

Sprinkle with remaining feta and parsley.

Serve immediately.

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... "If it was raining soup, the Irish would go out with forks." - BrendanBehan

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