Recipes for Pasta

Ingredients

* 1/2 pound macaroni
* 1/2 pound cheese
* 1/4 pound of butter
* 1 pint of milk
* mustard
* cayenne
* 1 tablespoon flour

Instructions

Boil macaroni in salt and water until tender, drain and lay in dish. Put milk on fire, just before boiling, add flour, rubbed smooth in a little cold milk, butter, nearly all the cheese grated, mustard and cayenne. Boil until thick as custard, then pour over macaroni, sprinkle remainder of cheese on top with some small pieces of butter; if used immediately bake twenty minutes, if allowed to get cold one half hour.

Instructions

Never wash macaroni if it can be avoided. Break in lengths of three or four inches and throw into boiling, salted water, allowing quarter of a pound for a dinner for three or four. Boil for half an hour, and drain off the water. It may be served plain with tomato sauce, or simply buttered, or with drawn butter poured over it.

The macaroni may be broken into pieces one and one-half inches long, or it may be cooked whole. In all recipes the macaroni must first be prepared as follows:

Grease the bottom of a deep saucepan and then add two quarts of boiling water. Let boil for two minutes and then add the macaroni. Stir for a few minutes and then cook for fifteen minutes. Turn into a colander and drain. Then blanch under the running cold water for three minutes. Let drain. It is now ready to use in any number of ways. Greasing the saucepan prevents the macaroni from sticking to the bottom, while it is cooking.

The Italian prepares a seasoning as follows:
Seasoning

* 2 leeks
* 6 branches of parsley
* 2 green or red peppers
* 4 branches of celery
* 6 onions
* tiny bit of garlic
* 1 small can of tomato paste

Instructions

Wash leeks, parsley, peppers, and celery. Pare onions and garlic. Place in a chopping bowl and chop very fine. Now place in one-half cup of vegetable cooking oil in a saucepan and add the vegetables. Cook slowly until soft and then add tomato paste. Blend well and then pour in a bowl or jar and set in a cool place. This mixture will keep in the refrigerator or in a cool place for one week in summer time and from ten to twelve days in winter. This mixture is called tomato aux fine herbes.

Small portions of meat that would be insufficient to serve alone can be utilized in making these dishes. When making gravy, prepare enough so that a cup or more may be set aside to use in the macaroni dishes. Bones, gristle and meat joints left on the serving platter may all be made into stock, from which the various gravies can be made. The Italian cook uses a small piece of meat for flavoring, usually chopping it in small pieces.

Instructions

Season tender veal cutlets with salt and red pepper and sauté in hot olive-oil; then cover and simmer until tender.

Boil macaroni until tender; drain. Add the macaroni to the veal with 1 cup of stock, and 3 tablespoonfuls of chopped cheese. Let all simmer ten minutes.

Put on a platter and cover with bread-crumbs fried in butter. Serve hot.

Ingredients

* macaroni
* 2 tablespoonfuls of butter
* 1/2 cup of chopped boiled tongue
* 1/2 cup of chopped mushrooms
* 1/2 cup of grated cheese
* highly seasoned tomato-sauce
* 1 small glass of wine

Instructions

Boil macaroni in salted water until tender. Drain.

Then heat butter in a saucepan; add the macaroni, boiled tongue, mushrooms, cheese. Cover, let get very hot.

Then mix tomato-sauce with wine; let boil up and pour over the macaroni. Serve hot with roast veal.

This is a favorite dish in the writer’s family, having been sent many years ago from Italy by a friend who had learned its composition from her Italian cook. Its name was bestowed by the children of the house.
Ingredients

* 1 large cup of chopped meat
* 2 onions minced and fried brown in butter
* 1 pint of cold boiled macaroni or spaghetti
* 1 pint of fresh or cold stewed tomatoes
* 1 teaspoonful of salt
* 1/2 teaspoonful of white pepper

Instructions

Butter a pudding dish, and put first a layer of macaroni, then tomato, then meat and some onion and seasoning, continuing this till the dish is full. Cover with fine bread crumbs, dot with bits of butter, and bake for half an hour. Serve very hot.

Ingredients

* 1 chicken
* 1/2 pound of macaroni
* 1 cup of cream
* butter
* salt
* pepper

Instructions

Boil a chicken until very tender, take out all the bones, and pick up the meat quite fine. Boil macaroni until tender, first breaking it up to pieces an inch long. Butter a deep pudding dish, put on the bottom a layer of the cooked macaroni, then a layer of the minced chicken, bits of butter, pepper and salt, then some of the chicken liquor, over this put another layer of macaroni, and so on, until, the dish is filled. Pour cream over the whole, and bake half an hour. Serve on a platter.

Macaroni combined with cheese makes a high-protein dish that very readily takes the place of meat and that may be served as the main dish in a dinner. If this combination is made into a loaf and baked well in an oblong bread pan, it may be turned out on a platter and cut into slices. In case a loaf is not desired, it may be baked in a baking dish and served directly from that. In either form, it is made more appetizing by the addition of a tomato sauce.

Sufficient to serve eight.
Ingredients

* 1/2 cup macaroni (inch lengths)
* 1 cup milk
* 1 cup bread crumbs
* 2 tablespoons chopped green peppers
* 1 tablespoon chopped onion
* 1 tablespoon chopped parsley
* 2 eggs
* 2 teaspoons salt
* 1/8 teaspoon pepper
* 1 cup grated cheese
* 1 tablespoon butter

Instructions

Cook the macaroni. When it is thoroughly soft, drain off the water and mix the macaroni with the milk, bread crumbs, green pepper, onion, parsley, well-beaten egg, salt, pepper, and grated cheese. Place in a baking dish, dot the top with butter, and bake in a moderate oven until the mixture is set. Serve with or without sauce, as desired.

Ingredients

* 1 large fowl, about 4 1/2 or 5 pounds, boiled tender
* 1/2 a box of gelatine
* 1 cupful of broth in which the chicken was boiled
* 1 cupful of cream
* salt
* pepper
* 14 ounces of macaroni

Instructions

Just cover the fowl with boiling water, and simmer until very tender, the time depending upon the age, but being from one to two hours if the bird is not more than a year old. Take off all the skin and fat, and cut the meat in thin, delicate pieces.

Soak the gelatine two hours in half a cupful of cold water, and dissolve it in the cupful of boiling broth; add to the cream, and season highly.

Have the chicken well seasoned, also.

Put the macaroni in a large flat pan with boiling water to cover, and boil rapidly for three minutes. Drain off the water, and place the macaroni on a board, having about twelve pieces in a bunch. Cut in pieces about three-fourths of an inch long.

Butter a two-quart mould (an oval charlotte russe mould is the best) very thickly, and stick the macaroni closely over the bottom and sides.

When done, put the chicken in lightly and evenly, and add the sauce very gradually. Steam one hour. Serve either cold or hot.

Great care must be taken in dishing. Place the platter over the mould and turn platter and mould simultaneously. Let the dish rest a minute, and then gently remove the mould. Serve immediately.

A long time is needed to line the mould with the macaroni, but this is such a handsome, savory dish as to pay to have it occasionally. If you prefer, you can use all broth, and omit the cream.

Instructions

Break the macaroni into small pieces; boil for half an hour; drain and blanch in cold water. Reheat in tomato or cream sauce and serve. Grated cheese may be sprinkled over the dish if desired.

Instructions

Put a layer of boiled macaroni in buttered baking dish, sprinkle with grated cheese; repeat, pour over White Sauce, cover with buttered crumbs, and bake until crumbs are brown.

Ingredients

* 3/4 cup macaroni, broken in inch pieces
* 2 quarts boiling water
* 1 tablespoon salt
* 1/2 cup cream

Instructions

Cook macaroni in boiling salted water twenty minutes or until soft, drain in strainer, pour over it cold water to prevent pieces from adhering; add cream, reheat, and season with salt.

Ingredients

* 1 cup macaroni
* 1 tablespoon butter
* 1 tablespoon flour
* 1 cup milk
* 1/2 cup grated cheese
* 1 teaspoon salt
* 1/8 teaspoon pepper
* 1/8 teaspoon paprika

Instructions

Boil macaroni in salted water until soft.

Drain and mix with sauce.

Put into buttered dish; cover with grated cheese and bake 20 minutes in hot oven.

Sauce

Melt butter in saucepan.

Add flour, mix well and add cold milk slowly, stirring until smooth.

Add cheese and seasoning. Boil until cheese is melted.

Instructions

Put Macaroni with White Sauce in buttered baking dish, cover with buttered crumbs, and bake until crumbs are brown.

Ingredients

* 3/4 cup macaroni broken in inch pieces
* 2 quarts boiling water
* 1 tablespoon salt
* 1 1/2 cups white sauce

Instructions

Cook as for Boiled Macaroni, and reheat in white sauce.
White Sauce

* 2 tablespoons butter
* 2 tablespoons flour
* 1/2 teaspoon salt
* 1 1/2 cups scalded milk

Instructions

Melt butter, add flour with salt, and pour on slowly scalded milk.

A great little Polka Dot Macaroni and Cheese recipe.

Ingredients:

# 1 can cheddar cheese soup
# 1/2 c milk
# 1 tsp Worcestershire sauce.
# 2 hot dogs
# 7 oz elbow macaroni

Directions:

Heat Oven to 375F.

Cook as directed 7 oz elbow macaroni.

Spread drained macaroni in 10″x6″ baking dish; add cheese sauce, stirring to mix. Cut into penny thin slices two hot dogs. Arrange slices on top. Bake 25 minutes.

Ingredients

• 1 pound dried white beans.
• 1 cup of olive oil.
• A whole clove of garlic, unshelled.
• 1 bay leaf.
• 1 teaspoon or more crushed or ground hot red pepper.
• fresh parsley
• 1/2 pound of small diameter macaroni, whole wheat is best.
• salt to taste.

Instructions

1. Put washed beans in salted water, 3 parts to 1 part beans.
2. Soak overnight OR bring to boil, boil 2 minutes and let stand, covered, for 1 hour.
3. Do not drain beans, but bring to a boil.
4. Skim off foam and add oil, garlic and bay leaf.
5. Simmer for about 2 hours, or until tender.
6. Cook pasta for 6 or 7 minutes, but don’t let it get too soft.
7. Drain pasta & save some of the water.
8. Stir pasta & red pepper into beans and simmer until pasta is eatably soft, adding some of the saved water if necessary.
9. Garnish with red pepper to taste and parsley.

Tips

• Beans: Use whichever sort is the favorite in your neighborhood and likely to be freshest. In Southern California that would be pinto beans, in the deep South, blackeyed peas or perhaps butter beans. Garbanzos might be good. Navy beans are always safe.

• Olive Oil: Use the best grade you can get: Cold pressed, Extra Virgin.

• With a salad and some red wine this is a hearty meal, and can be eaten the next day, cold or reheated.

Ingredients

• 1/2 lb (227g) elbow macaroni
• 3 tbsp butter
• 3 tbsp flour
• 1 tbsp powdered mustard
• 3 c milk
• 1 red onion finely chopped
• 2 tsp Tabasco Pepper Sauce
• 1 bay leaf
• 1/2 tsp paprika
• 1 large egg
• 12 oz (340g) sharp cheddar, shredded
• 1 tsp kosher salt
• Fresh black pepper

Topping

• 3 tbsp butter
• 1 c panko bread crumbs

Procedure

1. Preheat oven to 350 degrees F.
2. In a large pot of boiling, salted water cook the pasta until it is al dente.
3. While the pasta is cooking, melt the butter in a separate pot.
4. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it is free of lumps.
5. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
6. Temper in the egg.
7. Stir in 3/4 of the cheese.
8. Season with salt and pepper.
9. Fold the macaroni into the mix and pour into a 2-quart casserole dish.
10. Top with remaining cheese.
11. Melt the butter in a saute pan and toss the bread crumbs to coat.
12. Top the macaroni with the bread crumbs.
13. Bake for 30 minutes.
14. Remove from oven and rest for 10 minutes before serving.

Ingredients

• 1 cup uncooked pasta, such as macaroni, elbows, or wagon wheels
• 1 pound ground beef or hamburger, crumbled
• a sprinkle of garlic salt
• a sprinkle of minced onion
• 1 or 2 cans condensed tomato soup

Procedure

1. Boil pasta al denté in 4-6 cups salted, oiled water, drain.
2. While pasta is cooking, sprinkle 10″ skillet with garlic salt and minced onion, and brown beef.
3. Add tomato soup and cook a minute or two.
4. Stir in drained pasta.

Notes, tips and variations

1. May add beans, vary spices, add onions; anything you like!
2. Makes a decent chili base with chili powder added.
3. Good in leftovers, if that is possible.

Take a small piece of ham fat, one-half of onion, piece of celery, parsley, small piece of carrot. Chop up fine together. Put into a saucepan, and when the vegetables are fried add two or three mushrooms which have been chopped fine; after five minutes add two tablespoons of tomato paste, thinned with five tablespoons of hot water (or equal quantity of tomato sauce without water). When the sauce is cooked take out the mushrooms and put them on one side.

Take one-half pound of macaroni. Boil in salted water for fifteen minutes, drain, and add the sauce described above. Add two tablespoons Parmesan cheese, grated, and one tablespoon of butter.

Butter well a mold, then cover with a thin layer of bread crumbs the bottom and sides. Pour into the mold one-half the macaroni, then place on it a layer of mushrooms which you have taken out of the sauce. Now add the other half of the macaroni, and then another thin layer of bread crumbs. Put the mold into the oven without turning it over, and bake in a slow oven until well browned. Then turn out and serve.

To this timbale, if desired for variety, cold meat of any kind cut up fine may be added to the sauce; and one egg, hard boiled, and cut into four pieces. Add the egg, and the pieces of meat which you have removed from the sauce, to the timbale at the same time that you add the mushrooms.

• 2 1/2 cups of flour
• 2 eggs
• 3 tablespoons of cold water
• 1/2 teaspoon of salt

Put the flour on a bread-board. Make a hole in the middle of it, and break the eggs into it. Add the water and the salt, and mix all together with a fork until the flour is all absorbed and you have a paste which you can roll out. Then take a rolling-pin and roll it out very thin, about the thickness of a ten-cent piece. Leave it spread out like this until it has dried a little. Then double it over a number of times, always lengthwise, and cut it across in strips about one-half inch wide. Boil two quarts of salted water, and put the ribbons into it, and cook for ten minutes, then drain. Serve with the meat and sauce as in receipt for Macaroni with Meat and Sauce, or with the tomato sauce and cheese only, as desired.

While three-quarters of a pound of macaroni are boiling in salted water prepare the following: Chop up fine two ounces of ham fat with a little parsley. Peel six medium-sized tomatoes, cut them open, remove the seeds, and any hard or unripe parts, and put them on one side. Take a frying-pan and put into it one scant tablespoon of butter and the chopped ham fat. When the grease is colored put in the sliced tomatoes with salt and pepper. When the tomatoes are cooked and begin to sputter put the macaroni into the pan with them, mix well, add grated Parmesan cheese, and serve.