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Thursday, September 23, 1999
Chef Boyardee has nothing on Kimberly Kosky. The Ross resident's family has been making Beefaroni since long before canned pasta became a staple.
"I don't know how old this recipe is, but my paternal grandmother taught my mother how to make it and my mother's 79," said Klosky. "I figure, why buy from a package when you can make something just as good this quickly?"
Why indeed? Klosky's Beefaroni has a hearty, slightly sweet flavor that appeals to adults and children alike. Although she did note that while her husband, Jim, likes anything she makes, her sons, 6-year-old Kevin and 2-year-old Mark, can be a little more persnickety.
"The kids love this dish, but I have to pick out the onions or cut them up very fine," she said. "If it even looks like a vegetable, they won't eat it."
Countdown's young taste testers, 12 and 10, loved the dish, onions and all. The 5-year-old picked them out, so it must be an age-related aversion.
Klosky said she generally does the cooking in her family, and has been particularly interested in quick recipes since she returned to work full-time a year ago. A secretary at Consolidated Natural Gas, she relies a lot on the crock pot and grills frequently in the summer. Her best timesaving device, though, is her mother, Pauline Baroni, who watches Mark after he gets home from first grade.
"I cook a lot in the bags and I can just put something together in the morning or the night before and my mom puts it in the oven for me," said Klosky.
With school starting and the baby in day-care, Klosky said her family's goal is to get out of the kitchen as quickly as possible so they can spend time together. Her delicious Beefaroni recipe is sure to help other families with the same goals in life. -- Tested by Kelly Burgess
2 cups elbow macaroni, uncooked
Cook macaroni according to package directions. Drain. While macaroni is cooking, brown ground meat, garlic and onion in a large skillet. Drain. Mix the tomato soup with 1 can of water and sugar in a small bowl. Add this to the beef. Add the macaroni and cook over medium-high heat for about 10 minutes or until sauce boils and thickens up a bit. Makes about 6 servings.
Do you have an entrée, salad or vegetable side dish recipe (no desserts, please!) that can be made in 30 minutes or less from six ingredients or fewer (not counting water, salt and pepper)? Share it with Countdown to Dinner.
The PG tests all recipes and if we select your recipe for publication, you'll receive a free selection from our cookbook grab bag of current releases.
Send your recipe to Countdown to Dinner, Post-Gazette Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222, or fax to 412-263-1313. Please include your name, neighborhood and daytime phone number. Or e-mail to: nanderson@post-gazette.com Questions? Call 412-263-1760.
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