The Northwest enterprise. [volume] (Seattle, Wash.) 1931-1952, 1931-04-09
Macaroni Recipes

OhuSidSllc appeJlUleS. MacarOnl To-Day
finds its way into every meal
breakfast, lunch, dinner and mid.
night supper, and into practically
every course-yes, even into des-
serts. And in many cases this sub
stantial food product can make q
whole meal in itself, given a clever
preparation.
Molded Macaroni Salad
l package macaroni.
cold water.
2 T gelatin.
y celery cut fine.
mayonnaise.
whipping cream,
package cream cheese g oz.)
T lemon juice.
I grated onion.
T sugar.
t finely chopped parsley.
u t salt.
quarts boiling water.
a T salt.
Cook macaroni in boiling sailed
water. using the four tablespoons of
salt. for 5 minutes; drain, wash
with a little cold water and chop
fine, enough for three cups.
Soak gelatin in the cup of cold
water 10 minutes. then place over
boiling water, add cheese and keep
hot until cheese is melted. Cool
slightly, add all other ingredients.
excepting cream; when It is thor
oughly cold and before it sets whip
cream very stiff, add to macaroni
mixture by folding it in carefully,
place i'm ring mold. When cold turn
on large plate and surround with
hearts of lettuce. Additional mayon-
naise may be added if desired.
Serves eight.
Spaghetti With CLANS
y pound spaghetti.
l dozen large clans.
Salt, pepper and paprika to taste.
z large stalks of celery.
2 T flour.
2 T fat.
2 milk.
l T grated American cheese.
I buttered bread crumbs.
Break spaghetti into small pieces
and boil in sailed water until ten
der. Drain and wash with a little
cold water. Cut the CLANS in half,
rejecting the hard part. Chop celery
fine.
Butter baking dish and into it
put layers of spaghetti and clans,
alternately. until materials are used,
pouring a little of the cream sauce,
previously made from the flour,
milk, butter, celery and seasoning,
over each layer of clans. Over the
top spread the buttered crumbs mix
ed with the grated cheese and bake
IN a hot oven at 400 degrees F.
Serves six.
Amsterdam Spaghetti
c prepared canned spaghetti or
spaghetti with tomato sauce.
sauerkraut.
6 slices bacon.
Put alternate layers of spaghetti
and sauerkraut in baking dish. Cut
bacon into pieces three inches square
and arrange on the top. Bake in a
moderate oven $3.50 degrees F.) for
about 80 minutes until bacon is
crisp. This proportion will serve six
or eight people with good sized,
flavorful portions.
Spaghetti Detachable
l pound sragetti.
! small can tomatoes.
3 strips bacon.
Salt, pepper, celery salt.
l onion.
T fat.
6 lamb kidneys.
Cook spaghetti in sailed water
until tender and drain well. Saute
the chopped onion in the fat for
about two minutes. Place the spa
ghetti in a creased baking dish and
pour over it the tomatoes which have
been strained and seasoned with salt
pepper and celery salt, and the on.
ion. Grill and arrange the strips OF
bacon around the edge of the dish
Remove the outer skin on each OF
| the lamb kidneys and slice them in
halves. Cut off the tough cords in
the center and arrange the halves
face up, on the spaghetti and toma
toes. dropping on each a small piece
of butter.
Place in fairly hot oven (375 de
grees F.) for about as minutes, OF
until the kidneys are cooked.
| Crabmeat and Macaroni
Boil one box of macaroni in salt
ed water about 35 minutes. Drain
macaroni in colander and rinse thor
oughly with cold water. Put in re
frigerator to chill.
Pick over one can of crabmea
and chill also. When ready to serv,
mix the cold macaroni and crabmea
with one cup finely cut celery, olive
and sliced hard-cooked eggs. Mi:
well and serve with mayonnaise sala'
dressing. This many be nodded an
served from chop plate or platte
garnished with hearts of lettuce.
will serve six or eight persons as tn
main supper or luncheon course.