Recipe of the week! Posted on February 16, 2016 by Jenna Smith This week’s recipe was found in the Ricardo collection! The kids gobbled this one up. Chinese Macaroni by Ricardo INGREDIENTS 21/2 cups (625 ml) macaroni 8 oz (227 g) small white button mushrooms, quartered 2 stalks celery, diced 1 small red bell pepper, seeded and diced 1 small onion, finely chopped 2 tablespoons (30 ml) oil 1 lb (454 g) medium-lean ground beef 1/2 cup (125 ml) beef broth 1/4 cup (60 ml) soy sauce 1 tablespoon (15 ml) Worcestershire sauce Salt and pepper PREPARATION In a large pot of salted boiling water, cook pasta until al dente. Rinse under cold running water. Drain and set aside. In the same pot, cook vegetables in oil for 5 to 10 minutes. Add meat and crumble with the back of a spoon until golden brown. Add remaining ingredients and macaroni. Stir until macaroni has absorbed liquid. Adjust seasoning.