Wednesday, July 27, 2011

Try These Old Fashioned Recipes for Pasta Dishes

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Pasta dishes are always quick and reliable for busy cooks. The old-fashion recipes in this article are for ways to make great side dishes or non-meat entrees to please your family and friends. Try the Noodles Romanoff to teach the kids there is more to pasta than just spaghetti and mac and cheese! The Macaroni Casserole with Pimento is a tasty way to prepare their mac and cheese a new way. The Baked Macaroni Casserole uses tomatoes and is also a good family recipe.
NOODLES ROMANOFF
This old recipe is from Southern Indiana.
8 oz noodles, cooked according to pkg directions, drained
1/3 cup butter
1/3 cup flour
1 cup milk
1/4 tsp garlic powder
1/4 cup chopped onion
1/2 cup sour cream
1/2 lb cottage cheese
1/4 cup Parmesan cheese
1/4 cup corn flake crumbs
Over low heat melt butter. Stir in flour. Stir in milk and cook until mixture just begins to boil. Remove from the heat and stir in the garlic powder, onion, sour cream, and cottage cheese. Place noodles in a 1 1/2-quart buttered casserole dish. Stir in white sauce mixture. Top with the Parmesan cheese and corn flake crumbs. Bake at 350 degrees for 30 minutes.
MACARONI CASSEROLE WITH PIMENTO
This is an old recipe from my childhood neighborhood in Southern Indiana.
1 pkg (8-oz) macaroni
1/2 cup mayonnaise
1/4 cup diced green bell pepper
1/4 cup diced pimento
1 medium onion, diced
1/2 tsp salt
1 can cream of mushroom soup
1/2 cup milk
1 cup grated sharp cheese
Preheat oven to 325 degrees.
Prepare macaroni according to the package directions. In a large bowl, mix together the macaroni, mayonnaise, bell pepper, pimento, onion, salt. In a small bowl, whisk the soup and milk together; stir into the macaroni mixture. Add the cheese and mix in well. Lightly butter a casserole dish. Pour the macaroni mixture into the casserole dish and bake at 325 for 30 minutes until heated through and bubbly.
BAKED MACARONI TOMATO CASSEROLE
1 pkg (8-oz) elbow macaroni, cooked according to pkg directions, drained
3 tbsp butter
6 tbsp flour
2 cups tomatoes
1 tsp salt
1 onion, finely chopped
1 egg, beaten
1 1/2 cups creamed cottage cheese
1/4 tsp fresh ground black pepper
1/4 cup crushed cornflake cereal
2 tbsp melted butter
Preheat oven to 350 degrees.
Butter casserole dish.
Melt the 3 tablespoons of butter in a saucepan. When completely melted, blend in the flour and cook over low heat, stirring constantly until lightly browned. Remove from the heat; add the tomatoes, salt, onion, egg, cottage cheese, and black pepper. Mix well then pour the mixture over the cooked and drained macaroni. Stir slightly to distribute evenly. Pour the mixture into the prepared casserole dish. Sprinkle the cornflake crumbs over all and drizzle with the butter. Bake at 350 degrees for about 45 minutes or until bubbly and heated through.
Enjoy!
For more of Linda's old-fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com
For more of her recipes and diabetic information visit http://diabeticenjoyingfood.blogspot.com


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