From
Tressia Lang
Jo Harrison
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1 6 oz. pkg egg noodles |
1/4 cup chopped onion |
dash tobasco sauce or red pepper |
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1 cup cottage cheese |
1 clove garlic, chop fine |
1/2 teaspoon salt |
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1 cup sour cream |
2 teaspoons worchestershire sauce |
1/2 cup grated cheese |
Cook noodles till tender in 3 quarts boiling water and 1 Tablespoon salt, drain. Mix lightly cottage cheese, cream, onion, garlic, woshter sauce, etc. etc. Place in buttered baking dish, sprinkle with grated cheese, bake 40 minutes in moderate oven, 350 degrees.
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Jo Harrison
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1 cup uncooked macaroni |
1/4 cup grated cheese |
1 Tablespoon chopped parsley |
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1 can Asparagus Soup |
1/4 cup minced olives |
Buttered bread crumbs |
Cook macaroni in unsalted water; drain and rinse with cold water. Combine macaroni, soup, cheese, olives, parsley; turn into a greased casserole and top with buttered crumbs. Bake in a moderate oven for 30 minutes. Serves 4.
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Macaroni and cheese is one of my favorite things. As long as you have the basics - macaroni and cheese - you can vary or add ingredients to your hearts content. A recent (10/7/98) article in the local newspaper called M&C "the crown jewel of comfort foods." My only criteria is that it has to be from scratch and cannot come in any pre-packaged form - DLL |
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