Other Recipes from GermanThe Many Uses Of Stale Bread
Croutons And Crumbs
"german" Egg Bread
Bread And Rolls
"bucks County" Hearth-baked Rye Bread (as Made By Aunt Sarah)
"frau Schmidts" Good White Bread (sponge Method)
Excellent "graham Bread"
Graham Bread (an Old Recipe)
"mary's" Recipe For Wheat Bread
"frau Schmidts" Easily-made Graham Bread
Frau Schmidts "quick Bread"
An "oatmeal Loaf"
Aunt Sarah's White Bread (sponge Method)
Recipe For "pulled Bread"
Aunt Sarah's "hutzel Brod"
Aunt Sarah's White Bread And Rolls
Aunt Sarah's Raised Rolls (from Bread Dough)
"polish" Rye Bread (as Made In Bucks County)
Perfect Breakfast Rolls
MACARONI(German) - (Pennsylvania Germans)
In early spring, when the family tire of winter foods and it is still
too early for vegetables from the home garden, and the high price of
early forced vegetables in the city markets prevent the housewife, of
limited means from purchasing, then the resourceful, economical
housewife serves macaroni and rice in various ways and makes
appetizing dishes of the fruits she canned and preserved for Winter
use, combined with tapioca and gelatine. Milk and eggs tide her over
the most difficult time of the year for young, inexperienced cooks.
When the prices of early vegetables soar beyond the reach of her
purse, then she should buy sparingly of them and of meat, and
occasionally serve, instead, a dish of macaroni and cheese, or rice
and cheese, and invest the money thus saved in fruit; dried fruits, if
fresh fruits are not obtainable.
Macaroni is such a nutritious food that it should be used frequently
by the young housewife as a substitute for meat on the bill of fare.
Also occasionally serve a dish of baked beans or a dish composed of
eggs, or milk combined with eggs, instead of the more expensive meat
dish, all equally useful as muscle-builders, and cheaper than meat.
The wise housewife will learn which foods furnish heat for the body
and those which produce fat and energy, and those which are
muscle-builders, and endeavor to serve well-balanced meals of the
foods belonging to the three classes and thus with fruit and
vegetables she will make wise provision for her family.
Macaroni a la RossiniCook a pint or less of macaroni in well salted water; drain and put
into a stew pan, with a little good gravy. Simmer very slowly until
the gravy is all absorbed, shaking the pan occasionally. Put a layer
of the macaroni in a baking dish, sprinkle with grated Parmesan cheese
and sliced truffles mixed with a little good sauce espagnole. Fill
the dish and on the top layer put truffles. Place in the oven a few
minutes and serve with grated Parmesan cheese on a separate dish.
Timbale of Macaroni for Twelve Persons
Boil one-half pound of macaroni in water for five minutes. Cut in
inch length pieces and simmer for twenty minutes in one quart of milk,
being careful that it does not boil. Season with salt, pepper, mace
and cayenne. Add one cup of cream, stir until very smooth, add the
beaten yolks of eight eggs and one can of mushrooms sliced. Stir well
and then add the macaroni with one pound of sweetbreads, cut in small
pieces and two dozen Eastern oysters. Let this cool, then cover with
pastry and bake in the oven until brown.
Lamb with MacaroniCover the bottom of a baking pan with slices of bacon. Place on them a
breast of young lamb and cover it with slices of bacon and thin slices
of a peeled lemon. Season with salt and pepper, add a small onion
minced and a cup of stock. Cover and bake slowly for two hours.
Boil half a cup of macaroni in gravy to which a few peeled tomatoes
may be added. When tender, place it on a serving dish, lay the lamb
on it and pour over all the gravy which may be thickened with a little
FINNAN HADDIE AND MACARONIBreak up and cook until tender about a package of macaroni. Pick up the
finnan haddie until you have about three-quarters as much as you have
macaroni. Mix in a greased baking-dish and pour over a drawn butter
sauce, made with cornstarch or with any good milk or cream dressing,
then cover with bread or cracker crumbs or leave plain to brown in oven.
Bake from twenty to thirty minutes.
LAMB AND MACARONIDilute one can of concentrated tomato sauce with one quart of water;
mince two medium-sized onions very fine and fry slowly in olive oil or
drippings until they are a golden brown, and add to tomatoes. Fry one
and one-half pounds of lean neck of lamb in a little drippings until the
meat is nicely browned all over and add to the tomatoes, season with one
clove of garlic, two bay leaves, two teaspoons of sugar, pepper and
salt, and let it simmer for about one and one-half hours, or until the
meat is tender and the sauce has become the consistency of thick cream.
Have ready some boiled macaroni, put in with the meat and stir well.
BOILED MACARONIBreak 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.
BAKED MACARONI WITH CHEESECook one cup of broken macaroni in two quarts of boiling salted water
for twenty or thirty minutes, drain and pour cold water through the
colander. Put the macaroni in a pudding-dish in layers, covering each
layer with cream sauce and grated cheese, one cup will be sufficient,
and on the top layers sprinkle one cup of buttered bread crumbs. Bake in
oven until the crumbs are brown.
SAVORY MACARONIAfter baking; some flour to a pale fawn color pass it through a sieve or
strainer to remove its gritty particles. Break half a pound of macaroni
into short pieces, boil them in salted water until fairly tender, then
In a little butter in a saucepan brown a level tablespoon of very finely
chopped onion, then add three or four sliced tomatoes, a half teaspoon
of powdered mixed herbs, a little nutmeg, salt and pepper. When the
tomatoes are reduced to a pulp add one pint of milk and allow it to come
to the boiling point before mixing with it two tablespoons of the
browned flour moistened with water.
Stir and boil till smooth, press the whole through a strainer and return
to the saucepan. When boiling, add the macaroni and a few minutes later
stir in two tablespoons of grated or finely chopped cheese.
It may be served at once, but is vastly improved by keeping the pan for
half an hour by the side of the fire in an outer vessel of water. Or the
macaroni may be turned into a casserole and finished off in the oven.
For a meat meal the onions may be browned in sweet drippings or olive
oil and soup stock substituted for the milk.
MACARONI AND CHEESEBreak three ounces of macaroni--noodles or spaghetti answer equally
well--into small pieces, boil in rapidly boiling salted water; when
tender drain off the water and add half a pint of milk; cook slowly till
the macaroni has absorbed most of the milk. To half a pint of thick
white sauce add two ounces of grated cheese and mix with the macaroni;
last of all add two well-beaten eggs. Butter a pudding mold, sprinkle it
with browned bread crumbs and pour in the macaroni mixture; steam gently
for about half an hour, turn out and fill the centre with stewed
tomatoes and mushrooms.
BAKED MACARONI AND CHEESEPut 2 cups or 1/2 pound of macaroni (either the long sticks broken in
pieces or the "elbow" macaroni, as preferred) in a kettle holding
several quarts of rapidly boiling, salted water, and cook about 25
minutes, or until tender. Drain in a colander and allow cold water to
run over it for several seconds. This prevents the macaroni sticking
together. Place the macaroni in a buttered baking dish and pour over a
hot "cream sauce" composed of 1 cup of milk and 1 cup of water, 2
tablespoonfuls of flour, 2 even tablespoonfuls of butter and a pinch
of salt. (Too much salt is apt to curdle the milk.) Spread over the
top of macaroni about 3 tablespoonfuls of grated cheese, or, if
preferred, sprinkle over the top 3 tablespoonfuls of well-seasoned
dried bread crumbs and small bits of butter. Stand the bake-dish
containing the macaroni in a hot oven ten or fifteen minutes, until
lightly browned on top. Serve hot in the dish in which it was baked.
Stewed tomatoes are a nice accompaniment to this dish. Double the
quantity of macaroni may be cooked at one time and a part of it kept
on ice; the following day serve in tomato sauce, thus utilizing any
The macaroni may be cooked while the housewife is using the range,
early in the morning. Drain the macaroni in a colander and stand aside
in a cool place. It may be quickly prepared for six o'clock dinner by
pouring over a hot cream sauce and grated cheese and quickly browning
in the oven.
Or the macaroni, when cooked tender in salt water, may be quickly
served by pouring over it a hot cream sauce, before the macaroni has
become cold. Serve at once.
Housewives should be particular when buying macaroni to get a brand
made from good flour.
MACARONI AND CHEESE SALAD1/4 lb. Macaroni--2 1/2d.
1/4 lb. Cheese--1 1/2d.
1 teaspoonful French Mustard
3 tablespoonsful Oil--1d.
3 tablespoonsful Vinegar--1/2d.
1/2 Head of Celery--1/2d.
Total Cost--6 1/2 d.
Boil the macaroni, or use any cold that may be in the larder. Cut it
into pieces about three inches long, cut the cheese into very thin
slices, and cut the celery into very small pieces. Lay these
alternately in a bowl with some shredded lettuce. Make a dressing of
the mustard, oil, and vinegar, and pour it over. Garnish with a little
beetroot, and serve.
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