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  1. #1
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    Default Looking for pasta recipes...

    When I make cold mac salad, to the cooked and cooled noodles I add sweet
    relish, diced celery and some celery seed, usually some seasoned salt,
    mayonnaise/salad dressing. Sometimes I will add a diced hard cooked egg. I
    usually process egg in food processor to make it really fine because if some
    of my family can see egg chunks, they won't eat it. You can also add
    shredded carrots, diced red or green bell pepper, diced onions, green
    olives, parsley, chives, etc. Whatever your taste desires.

    As for the hamburger helper, why couldn't you just add cooked macaroni to a

    cooked hamburger that is seasoned with taco seasoning and add some cheese on
    top. Like a taco flavored mac.

    Granny C in VA
    ~ They Call it DODGE for a Reason! ~

  2. #2
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    Our family macaroni salad is using Grandma's special pickles called School Girl
    pickles (sweet), mac, mayo & salt & pepper. A boiled egg can also be added, but
    I don't usually. It has never lasted long enough to freeze, but I don't think
    it would with the mayo. May be on my menu this week, just thinking about it,
    mmmmm good!
    We make what we call "goulash" is to take 1 # of hamburger, 1 can of tomatoes
    and some noodles (usually elbow mac) and add some cheese or cheese powder (I
    usually use left over mac & cheese). You'll need to add water if you don't use
    left over mac & cheese. You can season it with Italian herbs or just salt &
    pepper. I cook it till the macaroni is done.
    ~ They Call it DODGE for a Reason! ~

  3. #3
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    Yes, cold macaroni salad is about the same as potato salad except with elbow
    macaroni. I generally mix the dressing in a bowl seperate from the salad to
    get the consistency right. I usually put onion, bacon (sometimes), chopped
    hard cooked egg (sometimes), and chopped celery in with the cold cooked
    elbows. Tossing the noodles with a little vegetable oil seems to help them
    not stick together. In another bowl, I add mayonnaise, salt & pepper, pinch
    of sugar, and vegetable oil, and mix it well with a wisk. Then I pour over
    the macaroni mixture and toss well to coat the macaroni. Then I taste to
    see if I need more salt & pepper.

    Another way I do it (when I get lazy) is to put the cooked macaroni in a
    large bowl, add the other ingredients including the mayo and oil and mix it
    all at once. It's a little more difficult to get the mayo and oil mixed
    this way tho.

    As for Mac & Cheese, I usually use Velveeta in the blocks to make this and I
    follow the recipe on the box. Other times, I will take shredded sharp cheese
    and put it in a white sauce to make a thick cheese sauce... then I mix it in
    with cooked macaroni and a couple beaten eggs. (my family loves mac and
    cheese that keeps it's shape and you cut it into a block)

    While it's still a convenience food, I make Kraft Mac & Cheese and put in
    browned hamburger - tastes almost like the cheesy mac hamburger helper. I
    also will cook elbow mac, stir in some spaghetti sauce and grated sharp
    cheese. You don't want to make this very runny - just enough sauce to hold
    it together. I also make another dish where I cook chopped green pepper,
    chopped onion, and chopped celery in oil and then add tomato sauce and
    macaroni. Sometimes I add browned ground beef, or ground pork, or a mixture
    of both.

    I also mix Kraft mac&cheese (blue box, not the deluxe) with a can of tuna,
    and throw in a small can of peas. I will also make a white sauce, throw in
    tuna, elbows, and peas.

    HTH

    Debi
    ~ They Call it DODGE for a Reason! ~

  4. #4
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    I put imitation crab sticks or lobster cut up--celery--onion--salad
    dressing--in my salad---
    ~ They Call it DODGE for a Reason! ~

  5. #5
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    Hi:

    One of my husbands favourite dishes that I make is what we like to call Macaroni
    Goulash. I fry up a pound of hamburger, drain it and put it aside. I cook up
    about two cups of pasta and add it to the hamurger. Then I add some tomatoes,
    peppers, a small can of tomato juice and a zuchini (thinly sliced) to the
    mixture and heat together. In the summer the veggies and tomatoes come from my
    garden and I blanch and freeze as much as I can so that I have plenty for the
    winter. This meal is also great refried and used a side dish or if you have a a
    microwave a work it is great for lunch the next day.

    Cindy Lou
    ~ They Call it DODGE for a Reason! ~

 

 

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