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Orange Cream Gelatin Dessert

Orange Cream Gelatin Dessert is an easy dessert that you can make from a few items in the pantry and freezer at any time of the year. It works well for Thanksgiving, Christmas, Mother's Day, bridal or baby showers, etc. It is sweet and rich, yet somehow also seems light and refreshing. It is a rather nostalgic dessert as it reminds me a little of an orange push-up ice cream treat from my childhood. Plus, it is a molded gelatin dessert, which always reminds me of the past. As with other gelatin and fruit dishes, someone might call this a "Jello salad" in the United States. However, this recipe uses an entire quart of orange sherbert in addition to gelatin, so I can not bring myself … Continue Reading about Orange Cream Gelatin Dessert

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“Hunky Mess” aka. Skillet Beef and Macaroni

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We always called a skillet beef and macaroni dish “Hunky Mess” growing up because I was told it was Goulash. I had only heard of Hungarian Goulash, so I started calling it “Hunky Mess.” Although it does call for a substantial amount of Hungarian Paprika, it is actually an American Goulash. Today, I still carry on the tradition in my family.  We all call it “Hunky Mess.”

Hunky Mess is also one dish that I honestly think I make better than my mom.  My mom was a great cook and made this dish frequently, but it was not her best dish.

I did make on major change.  I do not use canned tomatoes (she always used home canned tomatoes).  I just use tomato juice or strained tomatoes.

The major problem I have in passing on this family favorite is a lack of measuring.  My mom didn’t measure anything and I do not either.  I have included my best guess on measurements.

Recipe: Hunky Mess (Skillet Beef and Macaroni)

Ingredients

  • 1 lb. macaroni
  • 1 lb. ground beef
  • 1 med. to lg. onion (or dried equivalent)
  • salt, to taste
  • 50 oz. low salt tomato juice
  • 1 tsp. chili powder (approx.)
  • 1 1/2 Tbsp. paprika (approx.)
  • 1 Tbsp. Worcestershire sauce (approx.)
  • 1/4 c. sugar (approx.)

Instructions

  1. While water is heating to cook pasta, brown ground beef and onion in a large skillet. Drain, if needed.
  2. Add tomato juice, chili powder, paprika, Worcestershire sauce, sugar and  salt to meat mixture.
  3. Cook macaroni until it is just underdone(very al dente).
  4. Drain macaroni and add it to tomato sauce mixture.
  5. Cook until pasta is done to taste.

Quick Notes

Make sure to add salt to the ground beef, macaroni, and tomato mixture separately until you like the taste of each before combining them.

We don’t use much salt in our house, but this recipe tastes so much better with salt. Using low sodium ingredients allows you to control the amount of salt going into the food to your taste.

We serve it with Grated Parmesan Cheese and Kraft Cheese and Macaroni  Topping (It used to be called Grated American Cheese).

Makes great leftovers!

Number of servings (yield): 12

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  2. […] day I found myself not wanting to make my husband’s always requested American Goulash (aka. Hunky Mess) for pasta night two weeks in a row.  I remembered that many of the Johnny Marzetti recipes seemed […]