OLD WEATHER calls for hearty fare. Children trooping in from school, friends who drop in for a late Sunday supper, all appreciate the satisfying goodness of macaroni in one of its several forms.
If you enjoy producing subtleties of flavor, serve Italian spaghetti. Another time try a savory macaroni custard, a deliciously different salad which combines noodles and rosy apples, or curried eggs on a bed of plain-boiled spaghetti.
Italian Spaghetti With Mushrooms 34 Cupful of cooking oil 3 Small garlic cloves, minced 1 Large onion, chopped fine 2 Cans of tomatoes, sieved 34 Teaspoonful of salt 34 Teaspoonful of pepper 34 Teaspoonful of allspice 1 Pound of ground beef 2 Tablespoonfuls of fat 34 Pound of spaghetti, cooked
Fry the garlic and onion in the oil until lightly browned. Add the sieved tomato and seasonings, bring to boiling point, then simmer until thick (about 134 hours). Fry the ground meat in melted fat until browned. Stir into the sauce and heat thoroughly. Place the cooked spag-
hetti on a platter, cover with the meat sauce, then sprinkle with grated hard cheese. Garnish with fried fresh or canned mushrooms.
Savory Macaroni Custard 134 Cupfuls of scalding milk 1 Cupful of bread crumbs 2 Cupfuls of cooked macaroni 34 Cupful of shortening, melted 1 Chopped green pepper 1 Tablespoonful of parsley 1 Teaspoonful of onion 1 Teaspoonful of salt 34 Cupful of grated cheese 3 Eggs, well-beaten
Pour the milk over the bread crumbs and stir in the remaining ingredients. Pour into a greased baking dish, set in a pan of boiling water and bake in a moderate oven (350 deg. F.) for 40 minutes.
Noodle-Apple Salad 134 Cupfuls of broken noodles; 2 Tablespoonfuls of onion 1 Teaspoonful of salt 34 Cupful of nut meats 34 Cupful of grated carrot 34 Cupful of chopped green pepper 1 Cupful of cubed rosy apples 1 Tablespoonful of lemon juice 34 Cupful of mayonnaise
Cook the noodles in salted boiling water until tender, drain. Chill by rinsing in a stream of cold water. Add the remaining ingredients and toss lightly.
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