This recipe for Hot Beef and Macaroni Salad comes from the beloved My Great Recipes card collection.
This recipe is considered a salad because even though the mixture is still warm, no further heating is required after you combine all the ingredients.
Good served with crisp French bread is all you need to add to the menu.
To make ahead, prepare mixture, except for adding the Cheddar cheese. Cover and refrigerate. Reheat in top of double boiler or in microwave oven, then fold in cheese.
The wine here gives special flavor to the mixture that is impossible to duplicate with another ingredient.
Makes 4 servings.
Salads and Their Dressings, Section 2, Card 40
Hot Beef and Macaroni Salad
- 1 cup elbow macaroni uncooked
- 3/4 pound extra lean ground beef
- 1 tablespoons butter margarine, or bacon drippings
- 1/4 cup onion minced
- 1/2 teaspoon salt
- 1 tablespoon all-purpose flour
- 1/2 cup red cooking wine
- 1/2 cup chili sauce or catsup
- 1 green pepper deseeded and diced
- 2 teaspoons worcestershire sauce
- 1 1/2 cups cheddar cheese shredded
- 2 cups iceberg lettuce shredded
Combine macaroni with boiling water to cover in saucepan. Cook about 15 minutes or until tender. Drain.
Meanwhile, brown meat in the butter. Add onion, salt, and flour.
Blend in wine. Stir in chili sauce, green pepper, and worcestershire sauce.
Bring to boiling over medium heat. Remove from heat. Toss with the cooked, drained hot macaroni. Fold in the cheese, reserving some for garnish.
To serve, line platter with shredded lettuce. Mound hot mixture over top. Garnish with reserved cheese, whole lettuce leaves, and sliced tomatoes. Sprinkle with fresh lime juice for extra flavor, if you like.