Ingredients
8 oz elbow macaroni, uncooked
2 ripe tomatoes, sliced
2 tbsp butter or margarine
1 tbsp flour
1/4 tsp dry mustard
1/2 tsp salt
2 cup skim milk
2 cup grated hard cheese (such as chedda, r)
1/2 cup fresh bread crumbs
Directions
Prepare pasta according to package directions; drain in colander.
Preheat oven to 375 degrees F. Slice the tomatoes into 1/2-inch thick
slices. Set aside on a small plate. Crumble the bread crumbs with
your fingertips. Set aside on another small plate.
Into a 2-quart saucepan over medium heat, melt the butter or
margarine. Add the flour, dry mustard and salt, then cook together
for 2 to 3 minutes. Add the milk little by little and continue
stirring until mixture thickens. Add cheese and stir until melted.
Place two slices of tomato in bottom of pan, then half the pasta.
Place another two slices of tomato, the remainder of the pasta, and
pour the sauce over all. Arrange three slices of tomato on top and
sprinkle with bread crumbs. Bake for 20 minutes. Serve immediately.
Each serving provides: 466 Calories; 23.8 g Protein; 39.6 g
Carbohydrates; 23.6 g Fat; 61.9 mg Cholesterol; 754 mg Sodium.
Calories from Fat: 46%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Servings: 4 servings
Columbus' Quincentennial (500 Years) Macaroni Recipe brought to you by Recipe Ideas
Categories: Pasta
The History of Recipes
Transcribed cooking instructions as an idea can be traced far back into the far past, in truth as far into history as the Egyptians, and maybe even further. However, these, early recipes were just basic pictorial instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to experts in ancient history are a few stone tablets in 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 making anyone who tried it feel wonderful and blissful. During the time of the Romans a roman called Apicius created a number of documents which described recipes cooked by wealthy Romans. In his works, Apicius tells us how the meals were separated into hors d`oeuvres, entrees and dessert, a style of dining still practiced today. Aspicius also recounts how the cooks of Roman times used many aromatic flavours, including some that we all recognise such as bay, fennel and asafoetida. Over the next few hundred years, the families of Europe tried to serve up the best banquets, and because of this chefs and their collection of recipes increased in prestige. Nevertheless, it wasn`t until the 1800s that haute cuisine and recipe collections really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, trying out, and recording popular recipes of the day. When we get to the 1900s, cookbooks were starting to become popular due to higher levels of literacy, leisure time and a general increase in wealth. The arrival of TV gave us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Columbus' Quincentennial (500 Years) Macaroni recipe.
