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Pastahttp://www.cs.cmu.edu/~mjw/recipes/pasta/index.html [12/17/1999 11:26:50 AM]
Aelplermagronen
From: r.gagnaux@chnet.ch (Rene Gagnaux)Date: Sat, 25 Sep 1993 12:00:00 +0200 Title: Aelplermagronen (The alpine farmer's macaroni w. applesauce)Servings: 4 200 g Potatoes (7 oz) 400 g Macaroni, cooked (14 oz)3 x Onions Salt, freshly ground pepper40 g Butter (1.5 oz) 40 g Gruyere cheese (1.5 oz)1/2 x Clove garlic, mashed 25 g 'Vacherin de Fribourg'-3 dl Whipping cream - cheese (1 oz)MMMMM---------------------------APPLE SAUCE--------------------------------1 kg Cooking apples (2 lbs 4 oz) 1 x Clove vanilla bean,slit open120 g Granulated sugar (4.25 oz) 1 dl Water1 x Stick cinnamon 1 x Lemon juice (optional) Macaroni&Potatoes:Boil the potatoes in their skin. Let cool. Peel onions and cut into thin slices. In a large frying pan heat thebutter and saute' the onions until a light brown. Moisten with cream, addthe garlic and bring to boil. Stir in the (cooked) macaroni, slice thepotatoes and stir into pan. Reheat. Grate the cheese and stir in. Apple sauce: Peel and core apples. Cut into small pieces. In a saucepan bring water andsugar to a boil. Add the apples and the spices. Cook until tender, removethe spices, liquidise. Return to saucepan, bring to a simmer and let theliquid evaporate somewhat. Correct seasoning with a few drops lemon juiceand sugar as necessary. Serving: Arrange the macaroni&potatoes mixture in the centre of each (heated)plate, pour the sauce all round, sprinkle with some grated cheese.
Aelplermagronenhttp://www.cs.cmu.edu/~mjw/recipes/pasta/aelplermagronen.html [12/17/1999 11:26:55 AM]
Cafeteria-Style Macaroni & Cheese
From: arielle@taronga.com (Stephanie da Silva)Date: Wed, 22 Sep 1993 04:17:38 GMT1/2 pound elbow macaroni1 1/2 cups milk1 1/2 teaspoons powdered mustard1 teaspoon Worcestershire sauce1/4 teaspoon saltFew drops of hot pepper sauce3 1/2 tablespoons butter1 egg, beaten3 1/2 cups grated sharp Cheddar cheese (about 3/4 pound)1/2 cup fresh bread crumbs1/2 teaspoon paprikaPreheat the oven to 350F. Butter a shallow 2 quart baking dish.In a large pot of boiling salted water, cook the macaroni untiltender but still firm, about 8 minutes. Drain well.Meanwhile, in a small heavy saucepan, bring the milk to a simmer overmoderate heat. Removed from the heat and stir in the powdered mustard,Worcestershire sauce, salt and hot pepper sauce. Set the seasoned milkaside.Transfer the macaroni to a medium bowl. Add 1 1/2 tablespoons of thebutter and the egg and mix well. Stir in 3 cups of the Cheddar cheese.Spread the macaroni evenly in the buttered baking dish. Pour theseasoned milk over the macaroni and sprinkle with the remaining 1/2cup grated cheese.In a small skillet, melt the remaining 2 tablespoons butter overmoderate heat. Stire in the bread crumbs until well coated. Scatterthe buttered crumbs evenly over the macaroni and sprinkle with thepaprika.Bake for 30 minutes, or until the macaroni is bubbling and lightlycolored. Transfer to the broiler and broil about 6 inches from theheat until the bread crumbs are golden brown, 1 to 2 minutes.
Cafeteria-Style Macaroni & Cheesehttp://www.cs.cmu.edu/~mjw/recipes/pasta/caf-mac-chs.html (1 of 2) [12/17/1999 11:26:56 AM]
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