1/4 c. butter (less if not lean ground beef)
1 lb. ground beef
1 (7 oz.) pkg. (2 c.) elbow macaroni
1 med. onion, chopped
1/2 c. chopped green pepper
1 tsp. salt
1 1/2 tsp. seasoned salt
1/4 tsp. pepper
1 tsp. oregano
2 c. water
1 tbsp. flour
1 (13 oz.) can evaporated milk (1 2/3 c.)
2 tbsp. pimento
1/3 c. grated Parmesan cheese
Pimento strips for garnish, if desired

Melt butter at simmer temperature in electric skillet (or can be done on the stove). Add ground beef, uncooked macaroni, onion, green pepper, salt, seasoned salt, pepper and oregano. Increase skillet temperature to 360 degrees. Cook, stirring occasionally, until meat is browned and onion transparent. Stir in water, bring mixture to a boil.

Cover, reduce heat to 212 degrees and simmer for 20 minutes or until macaroni is tender. Sprinkle flour evenly over top of mixture and blend in smoothly. Stir in evaporated milk, chopped pimento and Parmesan cheese. Cook an additional 5 minutes at simmer setting, stirring occasionally. Garnish with pimento strips, if desired. Yields: 6 servings.