This week, Jim and Marilyn share some recipes from an old P&R Macaroni cookbook. These great dishes have stood the test of time and are perfect for the wintry months ahead. Also, stories from the history of Marilyn’s family in Auburn and P&R Macaroni that include an account of Jim & Marilyn’s “arranged” marriage.
FROM P&R MACARONI COOK BOOK:
VERMICELLI WITH MUSHROOM AND GORGONZOLA
1 TEASPOON UNSALTED BUTTER, 1CUP SLICED MUSHROOMS, 1/4 CUP CHOPPED ONION, 1 TABLESPOON CHOPPED PARSLEY
1CUP CREAM, 2 TABLESPOONS GORGONZOLA CHEESE, 8 OUNCES VERMICELLI PASTA
SAUTE IN A LARGE PAN BUTTER,
ADD MUSHROOMS; COOK MEDIUM HEAT 5 MINUTES
ADD ONION AND PARSLEY; COOK 5 MINUTES
ADD CREAM AND GORGONZOLA; COOK 5 MINUTES
ADD 1/4 CUP SALTED PASTA WATER AND THE PASTA COOKED AL DENTE; COOK FOR 1 MINUTE
SERVE DRIZZLED WITH OLIVE OIL
CABBAGE AND SAUSAGE CASSEROLE
1 TABLESPOON OLIVE OIL, COOKED,CHOPPED HAM,2 CUPS CABBAGE, SLICED THIN, 1 CUP ONIONS, SLICED THIN,
1 POUND ITALIAN SAUSAGE CUT INTO 1 INCH PIECES, 1/2 CUP CHICKEN STOCK, 1 CUP MILK, 2 TABLESPOONS FLOUR
SALT AND PEPPER TO TASTE
IN A LARGE SKILLET , SAUTE OVER MEDIUM HEAT OLIVE OIL, HAM, CABBAGE, ONION; COOK 5 MINUTES
ADD SAUSAGE; COOK 10 MINUTES
ADD CHICKEN; COOK FOR 2 MINUTES
SPRINKLE IN FLOUR, STIIR; COOK 1 MINUTE
ADD MILK, STIR UNTIL THICKENS
ADD SALT AND PEPPER
SERVE CASSEROLE
TUNA POTATO CHIP CASSEROLE
SERVED FRIDAY NIGHT AT THE BEROS
11/3 OUNCE CAN OF TUNA DRAINED, 1 CAN CONDENSED MUSHROOM SOUP, 1/2 CUP MILK, 1/4 CUP CHOPPED CELERY,
1/4 CUP MINCED ONION 2 CUPS CRUSHED POTATO CHIPS BREAD CRUMBS, BUTTER
MIX IN A BOWL, TUNA FISH, MUSHROOM SOUP, MILK, POTATO CHIPS, CELERY, ONION
POUR INTO A BUTTERED CASSEROLE DISH
TOP WITH BREAD CRUMBS, DOT WITH PIECES OF BUTTER
BAKE AT 375 DEGREES FOR 20 MINUTES
SERVE CASSEROLE
STUFFED GREEN PEPPERS
1/2 CUP GRATED PARMESAN CHEESE, 1/2 CHOPPED ONION, 3 MINCED GARLIC CLOVES, 3 TABLESPOONS CHOPPED KALAMATA OLIVES
1/2 CUP CHOPPED PARSLEY,3V MINCED ANCHOVIES,1 TABLESPOON CHOPPED CAPERS, 11/2 CUP FRESH ITALIAN BREAD CRUMBS
1 TEASPOON BLACK PEPPER, 3 TABLESPOON OLIVE OIL, 5 TO 6 GREEN PEPPERS
MIX IN A BOWL ONION, GARLIC, OLIVES, PARSLEY, ANCHOVIES , CAPERS, BLACK PEPPER,BREAD CRUMBS, OLIVE OL , PARMESAN
CUT TOP OFF THE PEPPERS, CUT AND WASH OUT SEEDS AND MEMBRANE
STUFF PEPPERS WITH BREAD MIXTURE; PACK LOOSELY
SAUTE IN OLIVE OIL OVER MEDIUM TURNING TO COOK ON ALL SIDES
PLACE PEPPERS IN OVEN AT 350 DEGREES FOR 20 MINUTES
BEST TO REFRIGERATE OVER NIGHT
SLICE INTO WEDGES AND SERVE AT ROOM TEMPERATURE
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