This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (front side only).
Skillet Macaroni & Beef
Ingred: 1 1/2 lbs ground beef; 1/2 lb uncooked elbow macaroni (2 cups); 1/2 c minced onion; 1/2 c chopped green pepper; 2 – 8 oz cans tomato sauce; 3 1/2 cups water; 1 teasp salt; 1/4 teasp pepper; 1 to 1 1/2 tablesp Worcestershire sauce.
P.S. Even half this recipe makes a good sized batch.
Method: Brown beef in large skillet. Remove from skillet & cook macaroni, onion and green pepper in meat fat until macaroni is yellow. Return meat to skillet along with tomato sauce, water, salt, pepper and Worcestershire sauce. Cover and simmer 25 minutes or until macaroni is cooked to suit your taste.
Makes 6 servings.