This recipe from the 1980s is great for an inexpensive, quick and easy meal. This dish can be on the table in less than 30 minutes from start to finish making it a great choice for the busy cook. Before you start the Ground Beef Skillet Dinner put the Pineapple Salad together. It will add fruit and nuts to your meal and serves as a salad and dessert all in one!
This recipe is from a 1986 newspaper clipping.
2 cups coarsely chopped tomatoes
1/2 cup water
1 1/2 tsp oregano
1/4 tsp thyme
1/4 tsp pepper
1 tbsp vegetable oil
1 lb lean ground beef
1 cup chopped onions
1 crushed garlic clove
1 diced green bell pepper
1 cup sliced celery
1/4 cup chopped fresh parsley
8-oz broad noodles, cooked and drained
Combine the tomatoes, water, oregano, thyme, and pepper in a small bowl and set aside. Heat oil in a large heavy skillet. Add ground beef to the skillet and stir constantly until crumbly and no longer pink. Remove meat from skillet with a slotted spoon and set aside. Add the onion, garlic, bell pepper, and celery to the skillet. Saute until the vegetables are tender. Cover the skillet and cook mixture about 7 minutes over low heat, stirring occasionally. Add parsley to the skillet. Return the meat to the skillet and add the tomato mixture. Cook mixture for several minutes until hot and bubbly. Serve over the hot cooked noodles.
This recipe is from an old grocery store recipe give away.
1/4 cup chopped almonds
1/4 cup mayonnaise
1 tsp lemon juice
1 pineapple, cubed
Combine all ingredients and toss lightly. Serve chilled on lettuce leaves.
If you do not have fresh pineapple, you can use canned pineapple chunks.
Pecans may be substituted for the almonds, if you prefer.
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com