1 package elbow macaroni(7oz)
1 cup digonally sliced celery
1/2 cup pimiento-stuffed olives
1 can tuna,drained(9 1/2oz)
2 tbsp grated onion
2 tsp salt
1/4 tsp ground pepper
3 cup shredded american cheese
2 tbsp butter or margarine
1 tbsp flour
1/2 tsp salt
1/4 tsp ground pepper
1 cup dairy sour cream
1 cup dry white wine
1 tbsp butter or margarine
Directions
Cook macaroni as directed on package; drain and rinse. Stir celery and
olives into macaroni. Heat oven to 375'. Place half of the macaroni
mixture in ungreased baking dish, 13 1/2x8 3/4x1 3/4 inches. Mix
tuna, onion, 1 teaspoon salt, 1/4 teaspoon pepper and the cheese.
Sprinkle macaroni mixture with half of the una mixture; repeat.
Melt 2 tablespoons butter in 2-quart saucepan over low heat; stir in
flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat,
stirring constantly, until mixture is smooth and bubbly. Remove from
heat. Stir in sour cream and wine. Heat to boiling, stirring
constantly. Pour over tuna mixture; dot with 1 tablespoon butter.
Cover with aluminum foil and bake 30 minutes. Uncover; bake until
golden, about
15 minutes.
Servings: 10 servings
Macaroni & Cheese With Tuna Recipe brought to you by Recipe Ideas
Categories: Cheese; Fish; Pasta; Seafood
The History of Recipes
Transcribed cooking instructions as an idea can be found way back into history, in truth as far into history as the Egyptians, and quite possibly further than that. In practice though, these, old recipes were just simple pictorial recipes for meal preparation.
In an interesting twist, the most ancient recipe found, according to experts in ancient history is a collection of ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. Much later, in Roman times a roman called Apicius compiled a few documents which described recipes cooked by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main course and desserts, a style of dining still practiced today. He also informs us how the early Romans were skilled in the use of a wide range of herbs, including a few that are still present in modern kitchens such as thyme, rue and dill. Moving on, there were a couple of books which date from the 1300s : a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the curry that appears on menues today, but rather recipes for the types of food prepared for the rich and powerful. Later, in the 15th century, knights returning from the crusades brought back many new spices and herbs from middle-east cuisine, including spices such as coriander, parsley, basil and rosemary. The introduction of these new tastes led to an explosion in manuscripts on cooking, some of which are now in private libraries. By the advent of the 1900s, cookery publications were starting to become popular mostly due to higher levels of literacy, more spare time and a general increase in wealth. |
We hope you enjoy this Macaroni & Cheese With Tuna recipe.
