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Newspaper
Baytown Sun
Location
Baytown, Texas, United States of America
Date
Jan 12, 1977
Page
3
Recipes describe manicotti with tomato herb sauce baked at 375 for 45 minutes and variations for homemade noodle ham soup minestrone and mac and cheese with parmesan. The text lists quantities for ingredients like tomatoes, onion, garlic, bacon, beans, pasta, and cheese plus steps for boiling, layering, and baking.
A collection of kitchen recipes describes macaroni salad with olives celery and pimento plus a lemony dressing, spaghetti with eggplant tomato sauce and herbs, curried egg garnish, and noodles with cream. Steps include boiling, sautéing, mixing with mayonnaise sour cream and seasonings, chilling and serving on greens.
A collage of Italian inspired home meals with beef braciole rolled with salami and mozzarella, simmered in tomato sauce, plus multiple noodle and pasta dishes. Recipes include macaroni olive salad, noodle ring with meat sauce, noodle pancakes, spaghetti varieties, baked mushroom fetuccini, cheese lasagna, spaghetti bolognese, and chicken with pasta and rice rings.
Gradually add two cups elbow macaroni and salt to three quarts boiling water until tender. Drain and rinse. Blend mayonnaise mustard and basil in a large bowl. Add radishes onion zucchini and macaroni. Toss and season. Chill one or more hours. Garnish with tomato wedges at serving.
Cooking pasta for a main dish use about 4 servings per person. for soup 0.5 to 2 pints per person. Pasta doubles in bulk when cooked. Boil salted water vigorously. twelve ounces need about 6 pints water and 1 tablespoon salt. Do not overcook. al dente means tender but firm. Times: spaghetti 8-12, thin spaghetti 6-10, macaroni 10-12, lasagne 6-4, fine noodles 4-6, alphabet 5-7. Drain and serve with butter or olive oil.
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