Anonymous August 16 2005

1 pound ground beef

1 cup diced onions

1 cup sliced celery

3 teaspoons minced garlic from jar

1 can diced tomatoes

1 can tomato sauce

3 teaspoons paprika

1 teaspoon salt

1 teaspoon sugar

1 teaspoon dried oregano

1/8 teaspoon; caraway seed

4 shakes of cayenne; (or to taste)

8 ounces; (1 package) elbow macaroni

In a 2-4 quart casserole, combine ground beef, onion, celery and garlic. Microwave on High for 5 to 6 minutes or until beef is no longer pink, stirring once. Drain. Add the remaining ingredients,

except macaroni. Stir to blend ingredients. Cover. Microwave on

power level 8 for 14 to 16 minutes (stirring once), until celery is

tender and the flavors have blended. Stir in macaroni (already

cooked and drained). Re-cover. Microwave on power level 8 for 2 to 3

minutes or until heated through. There were no microwaves

when my Mom made this, so she did it on the stove top. She never gave

us the recipe and I have discovered it through trial and error. You

never forget the taste! I started with a recipe in a J.C. Penney

microwave cookbook and have adjusted the ingredients over time. If

anyone is home when you are cooking, you will have company in the

kitchen! Serve with Caesar Salad, oven baked, garlic butter French

bread and red wine. Microwave temperatures vary, so keep checking to

see if these power levels work for you.