Category: Pasta

Macaroni Sauce, Italian

Take two cans of tomatoes and cook for two hours, then strain one onion chopped fine and browned in one tablespoon of butter and one tablespoon of olive oil. Take half a cup of Italian mushrooms and put in boiling water for one minute, then chop fine. Then put the onions and mushrooms into the sauce and cook slowly for about 10 minutes.… Continue reading

Farina Dumplings

Boil one cup of milk with one tablespoon butter and one cup of farina until done; when cold add four eggs, half a teaspoon salt and a little nutmeg; mix until smooth; take a tablespoon and form small dumplings, which must be dropped into salted boiling water.… Continue reading

Whole Wheat Macaroni

Boil the macaroni in salted water for fifteen minutes, drain and rinse. Meanwhile fry out the diced bacon until

Boil the macaroni in salted water for fifteen minutes, drain and rinse. Meanwhile fry out the diced bacon until Continue reading

Vermicelli Timbales

Boil the vermicelli in salted water until tender (about twenty-five minutes), drain and rinse. Beat the eggs

Boil the vermicelli in salted water until tender (about twenty-five minutes), drain and rinse. Beat the eggs Continue reading

MACARONI CROQUETTES

From 1916:

One cup cooked macaroni,
4 tablespoons butter,
4 tablespoons flour,
¾ cup milk or stock,
few drops onion juice,
salt and pepper,
½ cup cheese.

Melt butter; add flour and cheese; when well blended add milk, onion juice and seasonings. Cool, add macaroni; shape, dip in crumbs, egg and crumbs, and fry in deep fat… Continue reading

Creamed Macaroni

From 1922:

Boil two cups macaroni until done. Make cream sauce of one cup grated or finely cut cheese, one small can milk, butter size of walnut. Place all together over heat but do not boil. When about to boil remove from fire, add drained macaroni and set back on stove again until it is all piping hot. Serve at once… Continue reading

Macaroni and Cheese, No. 1

One cupful of macaroni, broken into small pieces,
2 quarts of boiling salted water,
1 cupful of milk,
2 tablespoonfuls of flour,
¼ to ½ pound of cheese,
½ teaspoonful of salt,
speck of cayenne pepper.
Cook the macaroni in the boiling salted water, drain in a strainer, and pour cold water over it to prevent the pieces from adhering to each other.
Make a sauce out of the flour… Continue reading

MACARONI, OYSTERS

The ingredients for this escalloped dish are
1 cup macaroni,
1 pint oysters,
1 cup white sauce and
one-thirdcup buttered bread crumbs.
Make the white sauce by melting 2 tablespoons butter in a saucepan.
Draw pan to one side, add 2 table spoons flour, stirring until perfectly smooth, then pour in 1 cup of milk
gradually. Boil 3 to 5 minutes over the open flame, stirring continually.
Season with pepper… Continue reading

Cheese and Macaroni Loaf

One cupful of macaroni broken into small pieces,
1 cupful of milk,
1 cupful of soft breadcrumbs
1 tablespoonful of butter
1 tablespoonful of chopped green pepper,
1 teaspoonful each of chopped onion and parsley,
3 eggs,
1 teaspoonful of salt,
½ cupful of grated cheese.

Cook the macaroni in boiling salted water until tender, and then drain. Cook the parsley, onion and pepper in a little water… Continue reading

Macaroni and Cheese No. 2

A good way to prepare macaroni and cheese is to make a rich cheese sauce and heat the macaroni in it.
The mixture is usually covered with buttered crumbs and browned in the oven.
The advantage of this way of preparing the dish, however, is that it is unnecessary to have a hot oven, as
the sauce and macaroni may be reheated on the top of the stove… Continue reading