MACARONI NOODLES- INGREDIENT FOR THE WEEK OF JAN 16TH 2006

[swtness]

Macaroni are curved, elbow-shaped tubes of pasta, sold in a variety of small and medium sizes. Not just used for mac and cheese any more.

Minestrone Parmesan Recipe

1/4 c olive oil
1 c minced onion
2 cloves garlic, minced
1/4 c minced cilantro
3 c finely diced smoked ham
4 quarts beef broth, boiling
1 c diced tomatoes
1 c diced carrots
1 c diced celery
1/2 c corn
1 c diced raw white potatoes
1 c cooked garbanzo beans
1 c uncooked small pasta (macaroni or smaller)
2 c shredded fresh spinach
freshly ground pepper, to taste
freshly grated Parmesan cheese, to taste


Directions:
Heat oil in a large stockpot and saute onions, garlic, cilantro, and smoked ham until onions are soft. Add boiling beef broth and simmer on medium-low heat for 20 minutes. Add tomatoes, carrots, celery, corn, potatoes, and garbanzo beans all at once. Cover and barely simmer until vegetables are tender. Add pasta and cook until pasta is al dente. Season with pepper. Stir in freshly grated Parmesan cheese and serve hot. Serves 10-12.

[swtness]

Apricot Macaroni Salad

Apricot Macaroni Salad

1 8-ounce package macaroni
1 20-ounce can pineapple chunks, drained
1/2 cup chopped red or green pepper
1/2 cup shredded cheddar cheese
2/3 cup mayonnaise or salad dressing
1/2 cup Smucker's Apricot Preserves
Red or green pepper rings

Cook macaroni according to package directions. Drain; cool. Combine macaroni, pineapple, chopped pepper, and cheese in medium bowl. Mix mayonnaise and preserves; mix into salad. Refrigerate one hour, or until serving time; garnish with pepper rings.

Makes six to eight servings

[patm099]

Easy Pasta Salad

1 lb tri-color pasta (corkscrew macaroni)
1 bunch broccoli
2 carrots, peeled/thinly sliced
1 small red pepper, cut into 1" square pieces
1 cucumber, peeled, halved/thinly sliced
1 or 2 green onions, thinly sliced
1 bottle fat-free Italian dressing

Cook pasta, drain and rinse with cold water. Cut broccoli into florets
(save stalks for another use) and cook in microwave for a minute or so
(or blanch it in hot water). Rinse with cold water.

Put pasta, broccoli and the rest of the vegetables in a big bowl. Chill
well. Just before serving, pour dressing over pasta and vegetables and
stir well. You can add whatever vegetables you like.

[patm099]

Mexican Pasta Salad

1/2 lb whole wheat pasta (shells, elbow macaroni or corkscrews)
1 cup corn, frozen
3 scallions, minced
1 cup sweet red pepper, chopped
1 can pinto, kidney or black beans, drained
2 TB balsamic vinegar
3 TB lemon juice, fresh squeezed
2 tsp cumin or chili powder (or combination)
1 tsp taco seasoning (optional)
2 TB salsa
2 TB cilantro or flat-leaf parsley, chopped
1/2 tsp ground pepper
dash salt

B ingredients:
1 cup salsa
1 cup Mexican four cheese blend (opt)

Cook pasta, adding corn during last 2 minutes. Drain and rinse with hot
water.

Combine rest of ingredients except salsa, and toss with pasta. Refrigerate several hours to combine flavors. Adjust seasonings as desired. Serve with salsa and cheese (if desired) on the side.

[swtness]

Macaroni Pie: Pastiere

1 lb cottage cheese
4 cup elbow macaroni
4 eggs
1 cup grated fresh romano cheese
1/2 cup chopped fresh parsley

In a large bowl beat eggs and mix in cottage cheese, grated cheese and parsley and combine well.Mix in the cooked macaroni. Generously grease a 8 x 12 Pyrex pan. Add mixture. bake in a 325 oven for 1 hour or until knife inserted in center comes out clean. Cut into pieces to serve

[swtness]

Macaroni A L'italienne

1 cup milk
1 tablespoon flour
2 tablespoon butter
1 teaspoon salt
1 freshly ground pepper
1 dash cayenne
2 tablespoon whipping cream
4 oz cheddar cheese, shredded
1 tablespoon ground mustard (opt)
1/4 lb macaroni

An early recipe for macaroni served with a sauce, rather than baked. From "Miss Parloa's New Cookbook" (1884), by Marla Parloa. Scald milk in double boiler. In bowl, rub flour and butter together and whisk into milk. Stir over heat until thickened. Stir in salt, pepper to taste, cayenne, cream, cheese and mustard. (This can also be done in saucepan, if watched carefully.) Cook macaroni according to package directions. Drain well and arrange in serving dish. Stir in sauce and serve.

[swtness]

All Day Macaroni and Cheese Recipe


8 ounces elbow macaroni, cooked and drained
4 cups shredded Cheddar cheese, divided
12 ounces evaporated milk
1 1/2 cup milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper


Combine the macaroni, 3 cups of the cheese, evaporated milk, milk, eggs, salt and pepper. Place in a greased crockpot. Top with remaining cheese. Cover; cook on low for 5-6 hours

[Shadows]

Recipe Name: CHERYL'S COMFORTING MACARONI AND CHEESE
Category: MAIN DISH
Serves: 6

SOURCE SHADOWS WIFE - circa 1974

3 Cup elbow macaroni
1 Pound hot or sweet Italian sausage, or mixture of both
1 Large green pepper, diced
1 Large onion, diced
3 Tblsp butter
3 Tblsp flour
2 Cup milk
2 Cup shredded sharp Cheddar cheese
1/4 Cup grated Parmesan cheese
1 1/4 Tsp. Tabasco sauce, more to taste
1 Tsp. salt
1 Clove garlic, minced

Cook elbow macaroni according to package directions. Drain; rinse with cold water; drain again.
In a 12 inch skillet over medium-high heat, cook sausages until well browned on all sides and cooked through, turning frequently, about 15 minutes. Remove sausages to cutting board.
In drippings remaining in the skillet over medium heat, cook pepper and onion until tender, about 8 - 10 minutes, stirring occasionally. remove to a large bowl. When sausages are cool enough to handle, cut them into 1/2-inch-thick slices; add to bowl with vegetables.Preheat oven to 375f. Grease 12x8-inch baking dish. In 2 quart saucepan over medium heat, melt the butter. Stir in the flour; cook 1 minute. Wisk in the milk gradually. Heat to boiling, stirring frequently. Remove from heat. Stir in the cheeses, tabasco, garlic and salt until cheese melts. Stir frequently.
In a large bowl combine the sausage, macaroni, and cheese sauce. Spoon into prepared baking dish.
Bake for 20 - 25 minutes until mixture is hot and bubbly.

[horselover]

1 (lb.) ground beef 2 (14 oz. ) cans beef broth 2 c. elbow macaroni 1 can chedder or nacho cheese soup 1/2 c. chunky salsa

Brown beef and drain. Add broth heat to boiling. Stir in pasta. Cook over med. heat 10 minutes or until pasta is tender, stirring often. Stir in soup, and salsa, heat through.

[swtness]

Its Always Nice To See People Comming Back To Post Recipes In The Older Posts. Ty Keep Them Comming

[FSULady]

1/2 C lowfat mayo
1/2 C lowfat sour cream
1/2 red onion in fine dice
2-3 celery stalks in fine dice
2-3 C cooked pasta elbows, fusilli or bowtie- whatever shape you like
or use the tri-color pastas for a very festive look
1-1/2 C cooked & cooled bay shrimp
-optional add diced red-yellow and/or orange to non-colored pasta

Mix all together in a bowl. Add salt & white pepper to taste

easily expandable to serve a crowd

[Kitchen Witch]

TOMATO MAC 'N' CHEESE

You will need for this recipe:
4 cups cooked elbow pasta

In saucepan, combine and heat through:
1 can (10 3/4 oz.) cheddar cheese soup
1 cup spaghetti sauce
1/3 cup milk

Serve with grated Parmesan cheese.

[Kitchen Witch]

Chicken Spaghetti Casserole


1/2 (7 ounce) package thin spaghetti
1 (8 ounce) can mushroom stems/pieces (optional)
2 heaping cups diced, cooked chicken
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1/2 cup Parmesan cheese
1 1/2 cups shredded Cheddar cheese (save 1/2 cup for topping)
1 (4 ounce) can drained chopped mild green chiles

Break spaghetti in half. Cook and drain.
Mix remaining ingredients together. Gently stir in cooked spaghetti. Pour in greased 9 x 13-inch dish and sprinkle with 1/2 cup Cheddar cheese. Bake covered at 350 degrees F for 45 minutes. Remove cover and bake additional 15 to 20 minutes or until cheese is well melted.
Serves 8 to 12.

[Kitchen Witch]

Artichoke Pasta


1 jar of artichoke hearts
1 crushed garlic clove
Freshly chopped herbs
Cooked linguine pasta
Parmesan cheese, grated
Lemon juice

For a simple pasta sauce, mash a jar of artichoke hearts in a heated pan. Add a crushed clove of garlic and some freshly chopped herbs. Heat the sauce until gently bubbling. Toss through some warm linguine pasta, squeeze over a little lemon juice and grate over some Parmesan cheese.