PERFECT PATIO SALAD

Have had this recipe for years but have no idea why it is called a patio salad. Possibly because it was served outside once patios became popular. This is an old recipe my late mother had for years and I've had for years since. 

2 cups (8-oz) elbow macaroni, uncooked 

3/4 cup clear French dressing 

1/2 cup dairy sour cream 

2 cups fresh broccoli florets 

1 small onion, chopped  

freshly ground black pepper 

1 cup cherry tomatoes 

lettuce leaves to line serving bowl

cherry tomatoes for garnish

lemon wedges for garnish, optional

Prepare macaroni according to the directions on the package. Blend the French dressing with sour cream in a large bowl. Add the drained macaroni, broccoli, onion, and pepper to taste; mix and chill. Line a salad bowl with the lettuce leaves and heap the macaroni salad in the center. Garnish with tomatoes and lemon wedges, if desired.

file clipart for reference

GOLDEN NOODLE BAKE

This recipe was from an Indianapolis, Indiana department store restaurant when I was young.  

1 lb egg noodles 

4 tbsp butter 

1/2 cup cottage cheese

1 /2 cup sour cream 

1 egg, beaten 

2 tbsp sugar 

1/2 tsp salt 

pepper to suit taste 

1/2 cup cornflakes

 8 strips bacon, fried  

Cook the noodles in boiling salted water just until tender. Meanwhile, sauté the onion in the butter until the onion turns clear; remove from the heat. 

Butter a 2-quart casserole dish and preheat the oven to 350 degrees. 

Drain the cooked noodles and toss in a large bowl with the sauteed onions and butter. 

In separate bowl mix cottage cheese, sour cream, and the egg. Stir in the sugar, salt, and pepper. Mix into the noodles, mixing until well blended. 

Put the mixture into the prepared casserole dish and bake at 350 degrees, uncovered, for 20 minutes. Sprinkle the cornflakes over the top and bake 5 minutes more or until the cornflakes are toasty brown. To serve, divide into four servings and top each serving with 2 strips of the bacon.

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MACARONI CASSEROLE WITH PIMENTO

This is an old recipe from my childhood neighborhood in Southern Indiana. 1 pkg (8-oz) macaroni 1/2 cup mayonnaise 1/4 cup diced green bell pepper 1/4 cup diced pimento 1 medium onion, diced 1/2 tsp salt 1 can cream of mushroom soup 1/2 cup milk 1 cup grated sharp cheese Preheat oven to 325 degrees. Prepare macaroni according to the package directions. In a large bowl, mix together the macaroni, mayonnaise, bell pepper, pimento, onion, salt. In a small bowl, whisk the soup and milk together; stir into the macaroni mixture. Add the cheese and mix in well. Lightly butter a casserole dish. Pour the macaroni mixture into the casserole dish and bake at 325 for 30 minutes until heated through and bubbly.

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ROUND STEAK ROMAMA AND CONFETTI SHELL MACARONI

This recipe is from an old calendar where they would post recipes each month.

SAUCY BEANS 'N PASTA

1 pkg (16-oz) penne pasta

1 1/2 cup sliced mushrooms

1 med onion, chopped

1 jar (26-oz) spaghetti sauce of your choice

1 can or two cups Great Northern Beans

1 can kidney beans, rinsed and drained

1 can diced tomatoes, drained

1 can (8-oz) tomato sauce

1 can (6-oz) tomato paste

Cook pasta as directed on package and drain.

While pasta cooks, spray a 12-inch skillet with cooking spray and heat over medium-high heat. Cook the mushroom and onion in skillet about 5 minutes, stirring often until veggies are crisp-tender.

Stir the remaining ingredients into the skillet and heat to boiling then reduce heat to simmer. Simmer, uncovered, 10 to 15 minutes. Serve over the pasta and garnish with Parmesan cheese if desired.

Serves: 8

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BAKED RICE AND CHEESE

3 cups cooked brown rice

2 cups low-fat shredded cheddar cheese
2 tbsp finely chopped green bell pepper
2 eggs, beaten
1 1/4 cups milk
1 tsp salt
freshly ground black pepper to taste
1/2 cup breadcrumbs
1 tbsp melted butter

Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking pan with nonstick canola cooking spray. Alternate layers of rice, cheese, and green pepper until all are used.

Combine the eggs, milk, salt and pepper in a bowl and mix well. Pour the egg mixture over the layers.

In a small bowl combine the breadcrumbs with the butter and sprinkle the crumbs over the casserole.

Bake at 350 degrees for approximately 45 minutes until lightly browned.

Serves 6.

Note: This is a file photo used for reference only. This is not this exact recipe

MAC 'N' CHEESE

Recipe cut from an old Woman's magazine. It is hard to read so I will type it below the photo.

1 (7-oz) pkg. Creamettes Elbow Macaroni,
   2 cups uncooked
2 Tbsp. butter or margarine
2 Tbsp. flour
1 tsp salt
2 c. milk
1 c. each shredded Colby, Cheddar and Monterey Jack cheeses
1/4 c. grated Parmesan cheese
2 tsp. parsley flakes
2 Tbsp. buttered breadcrumbs

Prepare Creamettes Elbow Macaroni as pkg. directs. Drain.
In med. saucepan, melt butter. Stir in flour and salt.
Blend in milk. Cook and stir till thickened. Mix cheeses
together, reserve 1/4 cup. Add remaining cheese to sauce,
stir till melted. Mix in macaroni and parsley. Pour into
2-qt. casserole. Top with reserved cheese and breadcrumbs.
Bake at 350 degrees for 25 min. Garnish.
                                                                          Serves 4-6

NOODLES ROMANOFF

This old recipe is from Southern Indiana.

8 oz noodles, cooked according to pkg directions, drained
1/3 cup butter
1/3 cup flour
1 cup milk
1/4 tsp garlic powder
1/4 cup chopped onion
1/2 cup sour cream
1/2 lb cottage cheese
1/4 cup Parmesan cheese
1/4 cup corn flake crumbs

Over low heat melt butter. Stir in flour. Stir in milk and cook until mixture just begins to boil. Remove from the heat and stir in the garlic powder, onion, sour cream, and cottage cheese. Place noodles in a 1 1/2-quart buttered casserole dish. Stir in white sauce mixture. Top with the Parmesan cheese and corn flake crumbs. Bake at 350 degrees for 30 minutes.

 

File photo for reference

CHILI LASAGNA

This is an old recipe I got from a Home-Economics teacher many years ago.

1 pkg lasagna noodles
1 lb ground beef
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 can diced tomatoes with the juice
1/4 cup chili powder*
3 8-oz cans tomato sauce
1 tsp salt
1/4 tsp black pepper
1 pkg (8-oz) cheese slices, cut into strips

Cool lasagna noodles according to the package directions and drain well.

Preheat oven to 350 degrees.

Sauté beef, bell pepper, and onion in a skillet for 10 minutes or until the beef is browned and the veggies are crisp tender. Drain. Return mixture to the pan and add the tomatoes, tomato sauce, chili powder, salt, and pepper. Stir and set aside. In a 13 x 9-inch baking pan, arrange a layer of lasagna noodles. Put a layer of the meat mixture then a layer of cheese over the noodles. Repeat the layers, ending with cheese. Bake at 350 degrees for 40 minutes or until heated through and bubbly.

*If you don't like your food 'hot' I suggest reducing the amount of chili powder. If your mouth is timid you may want to start with 1 rounded tablespoon of chili powder.
This is an old recipe I got from a Home-Economics teacher many years ago.

file photo for reference only

CLASSIC MACARONI SALAD

1 cup mayonnaise

2 tbsp vinegar
1 tbsp prepared mustard
1 tsp sugar
1 tsp salt
1/4 tsp pepper
8-oz elbow macaroni, cooked, drained
1 cup sliced celery
1 cup chopped green bell pepper
1/4 cup chopped onion

In a large bowl, combine mayonnaise, vinegar, prepared mustard, sugar, salt, and pepper with a wire whisk until combined. Stir in the macaroni, bell pepper, and onion. Mix well. Cover bowl and refrigerate until serving time.

Yield: about 5 cups

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LEMON SPAGHETTI

This old recipe clipping is from a Southern Indiana Electric Co-op newsletter many (probably about 50) years ago.

AIR FORCE MACARONI SALAD

I call this recipe my Air Force Macaroni Salad. It was given to me by a lady who worked in a restaurant in New Mexico when I first went there as a young Air Force wife in the 1960s.

2 cups cooked macaroni
1/2 cup diced cheddar cheese
1/3 cup diced green bell pepper
3 tbsps finely chopped onion
1/2 cup mayonnaise or salad dressing
1/4 cup chopped sweet pickle (or sweet pickle relish)
1/4 tsp salt

Mix all the ingredients together. Cover and chill in the refrigerator for at least a couple of hours before serving.

File photo of a similar recipe used for reference only.

BAKED MACARONI CASSEROLE

1 pkg (8-oz) elbow macaroni, cooked according to pkg directions, drained

3 tbsp butter
6 tbsp flour
2 cups tomatoes
1 tsp salt
1 onion, finely chopped
1 egg, beaten
1 1/2 cups creamed cottage cheese
1/4 tsp fresh ground black pepper
1/4 cup crushed corn flake cereal
2 tbsp melted butter

Preheat oven to 350 degrees.
Butter casserole dish.

Melt the3 tablespoons of butter in a saucepan. When completely melted, blend in the flour and cook over low heat, stirring constantly until lightly browned. Remove from the heat; add the tomatoes, salt, onion, egg, cottage cheese, and black pepper. Mix well then pour the mixture over the cooked and drained macaroni. Stir slightly to distribute evenly. Pour the mixture into the prepared casserole dish. Sprinkle the corn flake crumbs over all and drizzle with the butter. Bake at 350 degrees for about 45 minutes or until bubbly and heated through.

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BAKED MACARONI AND CHEESE

1/2 lb macaroni

1 tbsp butter
1 egg, beaten
1 tsp salt
1 tsp dry mustard
1 tbsp hot water
3 cups grated sharp cheese
1 cup milk
1/2 cup seasoned croutons, crushed

Preheat oven to 350 degrees.
Butter a 2-quart casserole dish; set aside.

Add macaroni to boiling water according to the package directions. Boil until just tender; drain well.

Stir the butter and egg until into the hot macaroni. Mix the mustard and salt with the hot water; add to the macaroni.

Save out 1/2 cup of cheese to sprinkle on top of casserole. Stir the remaining cheese into the macaroni mixture; pour into the prepared casserole dish. Add the milk  and sprinkle with the reserved cheese and crushed croutons.

Bake casserole at 350 degrees 45 minutes or until bubbly, set, and the top is crusty.

Yield: 8 servings

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SEA SHELL SALAD

 Another old recipe clipping from my late mother's collection. This was cut from a cardboard box, obviously an old pasta box.

BEST NOODLES

 This is another old recipe from my late mom's shoebox collection of clippings from her hometown newspaper.

LENTILS WITH PASTA

 

 1 cup dried lentils

1 cup finely chopped onions
1 tbsp olive oil
2 to 3 cloves of garlic minced, use amount to suit your taste
1 tsp ground coriander
8 oz pkg elbow macaroni
salt and pepper to suit your taste
1 tbsp butter
1/4 cup fresh minced parsley

Soak lentils overnight in water to cover. Add water if needed as lentils will absorb some of the water. Cook until lentils are soft. Drain thoroughly. In a large skillet, heat oil. Saute onions over medium heat until they are soft. Add the garlic and cook until soft. Add the coriander and stir in. Stir in the lentils and keep warm.

Meanwhile, cook the macaroni according to package directions until just barely soft. Drain. Mix the drained pasta with the lentil mixture. Season to suit your taste. Stir in the butter then sprinkle the parsley over the top. Serve hot.

Yield: 6 servings

This is a photo of a similar recipe.

BOB'S CHICKEN CACCIATORE

Another old Indiana recipe, this one from Indianapolis.

1/4 cup flour
4 bone-in chicken breast halves
2 tbsp olive oil
1/4 lb fresh mushrooms, sliced
1 medium onion, sliced thin
1 clove of garlic, minced
1 can (14 1/2-oz) diced tomatoes, do not drain
3/4 cup frozen pearl onions, thawed
1/2 cup chicken broth
3 tbsp tomato paste
1/2 tsp dried basil
1/4 tsp salt
1/4 tsp dried oregano
1/4 tsp dried thyme
couple twist of freshly ground black pepper
1 bay leaf
1/2 cup whole pitted ripe olives
Hot cooked spaghetti

Place the flour in a large resealable plastic bag; add the chicken and shake to coat.

Heat the olive oil in a large skillet, add the chicken and brown on both sides.  Remove chicken and place in a lightly greased 9 x 13 x 2- inch baking pan or dish.

Add the mushrooms, onion, and garlic to the large skillet and cook, stirring, until they are tender.  Add the tomatoes, pearl onions, broth, tomato paste, basil, salt, oregano, thyme, pepper, and bay leaf.  Bring the mixture to a boil and pour over the chicken in the baking dish.  Cover pan or dish with foil, place in preheated oven and bake for 45 to 50 minutes or until juices run clear.  Add the olives and bake another 10 to 15 minutes.  Discard bay leaf before serving with the hot spaghetti.

Yield: 4 servings

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MARBLED MACARONI

This old recipe came with the following recommendation: "Unexpected company and not quite enough to go around?  One can of luncheon meat (SPAM) and a package of macaroni can come to the rescue and your guests will think you planned your meal that way."  Your company will think you planned to serve SPAM?  Somehow I doubt it!

1 10-oz can condensed cream of celery soup
1 tsp Worcestershire sauce
8 ounces elbow macaroni (uncooked)
1 8-oz can tomato sauce
1 tablespoon flour
1 12-oz can luncheon meat
dash pepper
1/4 cup finely chopped onion
dash paprika
1/2 cup shredded American cheese
buttered breadcrumbs
1/4 cup chopped green pepper

Cook macaroni in boiling salted water until tender, about 7 minutes. Drain. Blend together tomato sauce with flour.  Cook until thick, stirring constantly. Combine tomato mixture, meat which has been cut in 1/4-inch squares, onion, green pepper, Worcestershire sauce and pepper.  Stir soup until smooth then mix lightly with macaroni.  Spread half of macaroni mixture in greased 9-inch square baking dish. Cover with meat sauce, then with remaining macaroni mixture. Sprinkle with cheese, then with buttered breadcrumbs and paprika. Bake in moderate oven (350) 35 to 40 minutes.  Makes 4 to 6 servings. 

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BROWN RICE-VEGGIE CASSEROLE

1 tbsp coconut oil

1 medium onion, diced
1 medium-size green or red bell pepper, diced
3 minced garlic cloves
2 small to medium-size zucchini-do not peel, shredded
1 bag (10-oz) shredded carrots
1 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp crushed red pepper flakes
3/4 tsp dried basil
1/2 tsp dried oregano
1 1/2 cups cooked brown rice
1/4 cup grated Parmesan cheese
1/2 cup grated cheddar cheese
2 eggs, beaten
1 large red tomato, sliced
1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees.
Spray a 2-quart square casserole dish with nonstick cooking spray and set aside.

Heat the coconut oil in a large skillet over medium heat; add the onion and bell pepper. Sauté 3 to 4 minutes until softened; add the garlic and cook another minute.

Add the zucchini, carrots, and spices to the skillet; cook 4 to 5 minutes until carrots soften. Remove from the heat.

Stir the rice, 1/4 cup Parmesan and the cheddar cheese into the skillet mixture. Allow to cool slightly then stir in the eggs. Transfer the mixture to the prepared baking dish. Arrange the tomato slices over the top and sprinkle with the remaining 1/4 cup grated Parmesan.

Bake at 350 degrees for 40-45 until heated through and top is lightly browned.

Yield: 5 to 8 servings.

photo is credited to EverydayDishes.com