Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenPasta And Pastasauces - Baked Macaroni Loaf
Famous Authors (View All Authors)
Pasta And Pastasauces - Baked Macaroni Loaf Post by :forum Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2611

Click below to download : Pasta And Pastasauces - Baked Macaroni Loaf (Format : PDF)

Pasta And Pastasauces - Baked Macaroni Loaf

1 1/2 Cups Elbow Macaroni -- uncooked
3 Quarts Boiling Water
5 Tablespoons Salt
3 Cups Milk
1/2 Cup Butter
2 Cups Soft Bread Crumbs
1/3 Cup Pimento -- chopped
3 Cups Cheddar Cheese-grated, processed
1/3 Cup Parsley -- minced
1/4 Cup Onion -- minced
1/4 Teaspoon Pepper
6 Eggs – beaten

Preheat oven to 325 degrees F.

Cook macaroni in boiling water to which 4 tsps. Of salt have been added, about 9 minutes, or until macaroni is tender. Drain; rinse with boiling water.

Combine milk and butter and scald. Pour over bread crumbs. Add all remaining ingredients except eggs. Add eggs and macaroni, stirring until blended. Pour mixture into greased 15 x 5 x 3-inch oven-proof glass loaf pan. Bake for 1 hour and 10 minutes or until knife inserted in center comes out clean. Cool for 10 minutes. Unmold and serve with mushroom sauce.

Notes: Any leftover loaf is delicious after being chilled in the refrigerator, sliced 3/4-inch-thick then sauted in butter.

For a diet version of this dish, try boiling the macaroni in salt free water. Use low-cal bread in preparing breadcrumbs, substitute mozzarella or Muenster cheese for cheddar, use the least salt and lowest calorie margarine you can find, use skim milk, and use only 2 whole eggs or 4 egg whites.
If you like this book please share to your friends :

Pasta And Pastasauces - Baked Macaroni And Cheese Pasta And Pastasauces - Baked Macaroni And Cheese

Pasta And Pastasauces - Baked Macaroni And Cheese
2 cups uncooked elbow macaroni 1/2 cup butter 1/2 cup flour 1 3/4 cup milk 1 cup sour cream 1/4 cup grated Parmesan cheese 1/2 tsp. salt 1/2 tsp. pepper 1/2 tsp. dry mustard 2 cups (8 ounces) grated Sharp Cheddar cheese, divided Preheat oven to 350. Cook macaroni in salted boiling water according to pkg. directions. Drain and rinse with cold water. Pour into a 2 quart baking dish. In a saucepan, melt butter and stir in flour. Cook and stir for one minutes. Gradually stir in milk, add sour cream,Parmesan cheese, salt/pepper and mustard. Cook over medium-low heat,

Pasta And Pastasauces - Baked Hungarian Noodles Pasta And Pastasauces - Baked Hungarian Noodles

Pasta And Pastasauces - Baked Hungarian Noodles
1 lb. fine egg noodles 4 cups nonfat cottage cheese 4 cups nonfat sour cream 1 cup onion -- minced 4 cloves garlic -- finely minced 4 tbsp. Worcestershire sauce 4 dashes hot sauce 4 tbsp. poppy seeds freshly ground black pepper -- to taste Paprika -- for sprinkling Parmesan cheese -- for sprinkling Cook noodles in boiling salted water until tender. Drain well. Combine with all the remaining ingredients except the paprika and Parmesan cheese. Turn into 2 large casseroles. Approx 30 minutes before serving, bake at 350°F for 25 minutes; sprinkle on paprika and cheese; return to oven for