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Macaroni Milanaise

(Armour's Monthly Cookbook)

Cook one half package of macaroni in three quarts of salted water

(boiling) until tender. Drain well and cover with cold water for ten

minutes or more. Cook one can of tomatoes for fifteen minutes with a bay

leaf, a bit of mace, onion, cloves, parsley, salt and pepper. Strain and

thicken with one fourth cup each of butter and flour blended together.

Drain macaroni again and mix with the sauce. Add one cup of chopped

green peppers parboiled, and one can of Veribest Tongue chopped, and put

in baking dish. Sprinkle top with grated cheese or buttered cracker

crumbs and bake one half hour.--MRS. C. F. FRANKLIN, 214 NORTH UNION


Other Recipes

Macaroni Milanaise Style

Have ready some sauce, made according to the

receipt for Tomato Sauce given below, or use some fresh tomatoes

passed through a sieve with a wooden spoon, and highly seasoned, and

two ounces of grated cheese; put half a pound of imported Italian

macaroni, (cost eight cents,) in three quarts of boiling water, with two

tablespoonfuls of salt, one saltspoonful of pepper, and a teaspoonful of

butter, (cost one cent;) boil rapidly for about twenty minutes, then

drain it in a colander, run plenty of cold water from the faucet through

it, and lay it in a pan of cold water until you are ready to use it. Put

into a sauce-pan one gill of tomato sauce, (cost two cents,) one ounce

of butter, (cost two cents,) and one gill of any meat gravy free from

fat, and stir until they are smoothly blended: put a half inch layer of

macaroni on the bottom of a dish, moisten it with four tablespoonfuls of

the sauce, sprinkle over it half an ounce of the grated cheese; make

three other layers like this, using all the macaroni, cheese, and sauce,

and brown the macaroni in a hot oven for about five minutes; serve it

hot. It will cost about thirteen cents.

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