"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Grandmother Rose's Mulligan Recipe

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This recipe for Grandmother Rose's Mulligan, by , is from Memorable Morsels Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Irene Fryer
Added: Sunday, August 28, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 c. dry elbow macaroni or other small noodle
1 lb. extra-lean ground beef, fresh or frozen
1/4 c. dehydrated onions
1 large bottle (64 oz.) tomato-vegetable juice, such as V-8
1 T. chili powder
1/4 tsp. Sweet 'N Low
1/4 tsp. black pepper
already-shredded cheddar cheese (optional)

Directions:
Directions:
Bring 2-1/2 qts. of unsalted water to a boil in a covered 4-1/2 qt. or larger Dutch oven or soup pot. When the water reaches a rapid boil, add the noodles and cook until firm-tender, about 8 to 9 min. Meanwhile, if the meat is frozen, run it under hot water so any packaging can be removed. Place the meat on a microwave-safe plate and microwave 3 min., uncovered, on high, to begin defrosting. Add partially defrosted meat and dehydrated onion to a 4-1/2 qt. Dutch oven or soup pot. Heat to medium-high and brown the meat. Add the tomato-vegetable juice, chili powder and sweetener. Stir well and bring soup to a boil. Reduce heat to medium-low and continue to cook for 5 to 7 min. to blend flavors. When the macaroni is done, drain and set aside. To serve, spoon some drained macaroni into each bowl and ladle the soup over the noodles. Top with cheese, if desired. Yield: 6 servings.

 

 

 

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