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
It is possible to trace the history of written recipes back into ancient history, in truth as far as ancient Egypt, and maybe even further. Interesting though that is, generally, these ancient cookbooks were just simple hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe in existence, according to academics is a series of tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. Closer to modern times, we find some books published in the fourteenth century : a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, they have no connection with the indian curry that is popular today, but rather accounts of the types of food on the menus of the wealthy. In the fifteenth century, people returning from the crusades brought us a variety of foods and spices from Arab countries, including spices like coriander, parsley, basil and rosemary. These new herbs and spices was responsible for an explosion in recipe books, many of which still exist in private cookery archives. During the succeeding few hundred years, the families of Europe strove to serve the most extravagent banquests, and as a consequence, the best chefs and their collection of recipes were much in demand. Nevertheless, it was during the 19th century that cookery and recipe collections became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, verifying, and writing down recipes to allow everyone to enjoy them. Like it or not, the introduction of television gave us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Macaroni & Cheese With Tuna recipe.
