top of page

Macaroni Sauté

(by Grace Witwer Housholder)


2 c. elbow macaroni, uncooked

1/2 c. vegetable oil

1/2 c. chopped onion

1/2 c. chopped green pepper

1 clove garlic, minced

1/4 c. finely chopped carrots and/or celery, optional

3 c. tomato juice

salt to taste

pepper to taste

Worcestershire sauce to taste

Heat oil in a large saucepan.

Sauté macaroni, onion, green pepper, garlic, and optional carrots/celery until vegetables are cooked through, about 5 – 8 minutes.

Add tomato juice, salt, pepper, and Worcestershire sauce.

Bring to a boil.

Cover and simmer about 20 minutes.

Serves 6 as a side dish.

(Meat, cheese, olives and/or hot peppers can be added.)


(Read The Silly Gene, the story that accompanies this recipe.)

Recent Posts

See All

Crabmeat Dip

(by Elizabeth Anderson) 2 packages (8 oz. each) cream cheese, at room temperature 2 c. grated cheddar cheese, plus additional for topping 2 cans (6 oz. each) crabmeat 2 T. Worcestershire sauce 1 t. on

Steak Tartare Lausanne

(by Rachel Cline) (adapted from The New York Times Cookbook by Craig Claiborne) 2 lb. raw, ground top-quality beef fillet, sirloin or round steak 4 raw egg yolks 8 fillets of anchovy capers 1/2 c. fin

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Commentaires


bottom of page