Macaroni with Cheese

Ingredients

• one-half pound macaroni
• one cupful of milk
• three tablespoonfuls grated cheese
• two eggs
• two tablespoonfuls whole-wheat flour
• two tablespoonfuls olive oil
• dash of cayenne pepper

Method

1. 1

   Break macaroni into bits, boil for 20 minutes, and drain.

2. 2

   Boil milk, stir in flour mixed with olive oil until thickened, then add cayenne, cheese, and macaroni, followed by beaten eggs.

3. 3

   Cook for 1 minute, then turn into an oiled baking dish and brown in the oven.

Nutrition per serving

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 64. The excerpt below is the record exactly as published.

dash of cayenne pepper. Mix thoroly, put into well- oiled dish and bake in slow oven for thirty minutes. A LA SIMPLE. Cut one-fourth of a loaf of rye bread into slices ; toast in a moderate oven to a golden brown, after which soak in water until soft; press out the water, then add two cup- fuls ground raw peanuts, two cupfuls chopped onions, one cupful chopped celery, two tablespoonfuls parsley, one teaspoonful salt, two tablespoonfuls oil, dash of cayenne pepper. Mix thoroly and put into a well-oiled granite- ware dish. Press down well, then take from the center sufficient to make an opening large enough to hold the fol- lowing filling: One-half cupful peanut butter, one-half cupful Neufchatel cheese, and one-half cupful milk. Fill opening, then lay on top the removed portion. Put in mod- erate oven and bake one-half hour. Serve with catsup. A LA FAMILLE. Put two tablespoonfuls browned flour into one and one- half cupfuls milk and boil until a smooth paste, stirring constantly. Add two cupfuls each peanutta, finely-chopped 120 apples, and finely-ground toasted bread crumbs, three table- spoonfuls oil, two well-beaten eggs, two teaspoonfuls salt, and a dash of cayenne pepper. Mix thoroly, and put into oiled dish and bake thirty minutes in moderate oven. Serve with sauce. PEAS ROAST. Take a pound of dried green split peas and boil until mushy. Place a medium-sized whole onion (peeled) in the pot with the peas and boil with them for flavoring. If water boils away before peas are done, add some more. Use no salt, as salt hardens the water and takes longer to cook the peas. When done remove the onion and mash peas thru a sieve ; now add salt to taste, two eggs beaten light; stir well and put into oiled pan (small deep bread tin is best) and bake fifteen to twenty minutes. When done turn out the loaf on a platter and turn over it tomato or mushroom sauce. Garnish with parsley or mint. MACARONI WITH CHEESE. One-half pound macaroni, one cupful of milk, three tablespoonfuls grated cheese, two eggs, two tablespoonfuls whole-wheat flour, two tablespoonfuls olive oil

Cook this with the app: pantry check, scaling, and the assistant.