eans, tomatoes, bullion, water and italian seasoning. Simmer over medium-low
cup of the mozzarella, italian seasoning and mayonnaise --.
Spoon
Cook macaroni until done; rinse with cold water.
Cut broccoli into flowerets, green pepper into strips and carrot into thin cuts.
Mix all together and pour Italian dressing over; let set for several hours before serving.
Preheat oven to 350\u00b0.
Grease a 1 1/2-quart casserole.
Cook macaroni and drain. Cook onion in butter until tender.
Stir in flour, then tomatoes. Cook until thickened.
Add cheese. Stir until melted. Stir in seasoning.
Combine sauce and macaroni in casserole. Bake 20 minutes. Sprinkle with Parmesan.
Cook macaroni; drain well.
While still hot, toss with Italian dressing; let stand 30 minutes.
Add remaining ingredients and chill.
Makes 12 servings.
Cook macaroni according to package directions.
Rinse and drain.
Combine with cheese, salami, pepperoni, onions, olives, celery and peppers in serving bowl.
Add Italian salad dressing to salad; mix well.
Chill for 24 hours.
Add tomatoes and parsley at serving time.
Yields 15 servings.
ilk, beat in eggs and Italian seasonings.
Cook and stir
Cook meat until it loses its red color and drain.
Add tomatoes, tomato paste, onion and water.
Stir in sugar, garlic salt, oregano, Italian seasoning and pepper.
Simmer slowly for 30 minutes.
Combine macaroni and cottage cheese.
In a nonstick skillet, heat oil.
Add onion, carrots, broccoli and green pepper.
Cook about 5 minutes, until onion is tender. Add macaroni to nonstick skillet and stir.
Add vinegar and fat-free Italian dressing.
Reduce heat and cook on low for about 2 to 3 minutes.
Boil macaroni until done; drain with cold water.
Cool.
Cut up salami, cheese, green pepper and onion.
Mix together; salt and pepper to taste.
Marinate overnight with 2 packages Good Seasons Italian dressing.
Stir once in awhile.
Cook macaroni
according to package directions; mix well. While still hot, toss with Italian dressing; let stand 30 minutes. Add remaining ingredients and chill.
Makes 6 servings.
Cook the macaroni. Rinse, drain and chill. Mix together the salt, black pepper, oregano, vinegar and salad oil. Set aside for dressing. Mix macaroni with remaining ingredients and pour dressing over. Mix well. Chill in refrigerator overnight and then let stand 3 hours at room temperature before serving.
Preheat oven to 350\u00b0.
Bring macaroni to boil in boiler pot (do not overcook); drain.
Grate Mozzarella cheese and Cheddar (put in separate pans).
Cut olives in half (place to side); drain off liquid.
Open mushrooms and drain.
hands are better as my Italian grandmother will gladly tell you
Cook macaroni as directed on package.
Drain.
Add all ingredients and mix gently.
Cover.
Put in refrigerator for 24 hours.
Before serving, mix a few times. Great for picnics!
ide for dipping.
This recipe will serve 2-5 people
o 325\u00b0.
Cook macaroni in boiling water following package
Brown ground beef in large pan. Add onion, bell pepper, Worcestershire sauce, tomato sauce, water, salt and pepper. Add uncooked macaroni. Let mixture boil until macaroni is thoroughly mixed and coated in sauce. Bake in 350\u00b0 oven about 30 minutes and until macaroni is tender. Sprinkle with cheese and bake until it melts. Great for company.
Cook macaroni; drain.
Brown beef with celery; drain.
Stir in spaghetti sauce and mushrooms.
Simmer 15 minutes.
In large bowl, combine cooked macaroni, eggs, Parmesan cheese and garlic salt; toss lightly.
Place mixture in greased 9 x 13-inch pan.
Press evenly in bottom of pan.
Pour meat mixture over macaroni; cover with foil.
Heat oven to 350\u00b0.
Grease 10-inch pie pan or 9-inch square pan.
Prepare macaroni according to directions; drain.
In large skillet, brown ground beef with celery; drain.
Stir in spaghetti sauce and mushrooms.
Simmer 15 minutes.
In large bowl, combine macaroni, eggs, 1/3 cup Parmesan cheese and garlic salt; toss lightly.
Place macaroni mixture in prepared pan.
Press evenly in bottom and up sides of pan, forming a crust.
Pour meat mixture over macaroni; cover with foil.