Delicious Macaroni Recipes
Delicious Macaroni Recipes
Delicious Macaroni Recipes
Home-made macaroni.
To four cupfuls of flour, include a single egg nicely beaten, and enough water to make a dough that may be rolled. Roll thin on a breadboard and cut into strips. Dry within the sun. The finest arrangement for this purpose is a wooden frame to which a square of cheese-cloth has been tightly tacked, upon which the macaroni might be laid in such a way as not to touch, and afterwards covered with a cheese-cloth to keep off the dust during the drying.
Boiled macaroni.
Put a larg cup of macaroni into boiling water and cook till tender. When carried out, drained thoroughly, then add a pint of milk, part cream if it could be afforded, just a little salt and 1 well-beaten egg; stir over the fire till it thickens, and serve hot.
Macaroni with cream sauce.
Cook the macaroni as directed inside the proceeding, and serve with a cream sauce ready by heating a scant pint of rich milk to boiling, in a double boiler. When boiling, add a heaping tablespoonful of flour, rubbed smoothed inside a tiny milk and a single fourth teaspoonful of salt. If desired, the sauce may be flavored by steeping within the milk before thickening for ten or fifteen minutes, a slice of onion or a couple of bits of celery, and then removing with a fork.
Macaroni with tomato sauce.
Drop a cup of macaroni into boiling milk and drinking water, equal parts. Let it boil for an hour, or right up until perfectly tender. In the meantime prepare the sauce by rubbing a pint of stewed or canned tomatoes through a colander to remove all seeds and fragments. Heat to boiling, thicken with somewhat flour; a tablespoonful to the pint will be about the requisite proportion. Include salt and if desired, a half cup of really thin sweet cream. Dish the macaroni into individual dishes, and serve having a little quantity with the sauce poured more than every dish.
Macaroni baked with granola.
Cook a large cup of macaroni until tender in boiling milk and drinking water. When carried out, drain and place a layer from the macaroni within the bottom of the pudding dish, and sprinkle over it a scant teaspoonful of granola. Add a second and third layer and sprinkle each with granola; then turn above the entire a custard sauce ready by mixing together a pint of milk, the properly beaten yolks of two eggs or 1 entire egg, and one-fourth of the teaspoonful of salt. Care should be taken to arrange the macaroni in layers loosely, so that the sauce will readily permeate the entire. Bake for a few minutes only, until the custard has properly set, and serve.
Eggs and macaroni.
Cook a cup of macaroni in boiling water. While the macaroni is cooking, boil the yolks of four eggs until mealy. The entire egg might be utilized if caught so the yolks are mealy within the whites simply jellied, not hardened. When the macaroni is accomplished, drain and place a layer of it arranged loosely within the bottom of the pudding dish. Slice the cooked egg yolks and spread a layer of them above the macaroni. Fill the dish with alternate layers of macaroni and egg, taking care to have the top layer of macaroni. Pour above the whole a cream sauce ready as follows: Heat one and three fourths cup of rich milk to boiling, add a single fourth teaspoonful of salt and one heaping spoonful of flour rubbed smooth inside a tiny cold milk. Cook until thickened, then turn over the macaroni. Sprinkle the top with grated bread crumbs, and brown in a hot oven for eight or ten minutes. Serve hot.
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