Ground Beef Dinners

This recipe in the 1980s is ideal 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 an excellent choice for the busy cook. Before starting the ground beef to Skillet Dinner salad pineapple together. It will add fruit and nuts to your meals and serves a salad and a dessert all in one!

BEEF SKILLET DINNER SOL noodles

This recipe is from a newspaper clipping from 1986.

2 cups coarsely chopped tomatoes
1 / 2 cup water
1 1 / 2 tsp tsp oregano
1 / 4 c. thyme
1 / 4 c. pepper
On 1 tablespoon vegetable oil soup
1 lb. lean ground beef
1 cup chopped onions
1 clove garlic crushed
1 bell pepper, diced green bell
1 cup sliced celery
1 / 4 cup chopped fresh parsley
8-oz wide noodles, cooked and drained

Combine tomatoes, water, oregano, thyme and pepper in small bowl and set aside. Heat oil in heavy large skillet. Add ground beef to skillet and stir constantly until crumbly and no longer pink. Remove meat from pan with a slotted spoon and set aside. Add onion, garlic, peppers and celery to the pan. Sauted until vegetables are tender. Cover the pan and cook the mixture about 7 minutes on low heat, stirring occasionally. Add parsley to skillet. Return meat to pan and add the tomato mixture. Cook mixture for several minutes until the sauce bubbles. Serve over hot cooked noodles.

PINEAPPLE SALAD

This recipe is an old recipe to store.

1 / 4 cup chopped almonds
1 / 4 cup mayonnaise
1 tsp teaspoon lemon juice
1 pineapple, cubed

Mix all ingredients and toss lightly. Serve cold on lettuce leaves.

If you do not have fresh pineapple, you can use canned pineapple chunks.

Pecans can be substituted for the almonds if you prefer.

Enjoy!