2 tbsp salt
3 qt water,boiling
2 cup macaroni,elbow(8oz)
1 can peas,sweet,undrained(17oz)
1/4 cup butter or margarine
1/4 cup flour
1/4 tsp pepper
1/8 tsp mustard,dry
2 cup milk
1 cup ham,cubed cooked(opt,1lb)
1 1/2 cup cheddar cheese,sharp,grated
1/2 cup olives,pimiento-stuffed
2 tbsp onion,chopped
CHEESE CRUMB TOPPING
1/4 cup cheddar cheese,sharp,grated
2 tbsp butter or margarine,melted
2 tbsp bread crumbs,dry
Directions
1. Add 1 tablespoon salt to rapidly boiling water; gradually add
macaroni so water continues to boil. 2. Cook, uncovered, stirring
occasionally, until tender; drain in colander and set aside. 3. Drain
peas, reserving 1/2 cup liquid. 4. Melt butter over medium heat; stir
in flour, pepper, mustard and remaining tablespoon salt. 5. Gradually
stir in milk and reserved liquid from peas; cook, stirring
constantly, until sauce boils for 1 minute. 6. Combine sauce, peas,
ham, cheese, olives and onion with macaroni. 7. Turn mixture into 2
1/2-quart casserole; sprinkle with Cheese Crumb Topping. 8. Bake in
preheated 375'F. oven 20 to 25 minutes, or until bubbling hot. ***
CHEESE CRUMB TOPPING *** Combine all ingredients.
Servings: 4 servings
Macaroni Meal-In-A-Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish; Pasta
The History of Recipes
Academics have proved the existence of recipes back into distant history, in fact as far into history as the Egyptians, and maybe even further. Interesting though that is, sadly, these ancient recipes were just very basic pictorial instructions for food preparation.
As we move into The time of the roman empire 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, he describes how the meals were separated into appetizers, entrees and afters, something that is very familiar to us today. Aspicius also tells us how the ancient chefs were skilled in the use of many different aromatic flavors, including a few that will be familiar to modern cooks such as thyme, fennel and parsley. Over the following few centuries, the upper classes competed to offer the most extravagent meals, and because of this the best cooks and their recipe collections became highly prized. Notwithstanding that, it was during the 1800s the formal cooking and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, verifying, and recording recipes of the day. The arrival of TV gave us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes just like those on our site. |
We hope you enjoy this Macaroni Meal In A Casserole recipe.
