250 - 375 ml (1 to one and a half cups) uncooked elbow macaroni (about 187g [6 oz.])
50 ml (one fourth cup) margarine or butter
1 small onion, chopped (about 50 ml [one fourth cup])
2 ml (one and a half tsp) salt
1 ml (one fourth tsp) pepper
50 ml (one fourth cup) all-purpose flour
400 ml milk
250g (8 oz) processed sharp American or Swiss cheese, cut into 1.25 cm (one and a half-inch) cubes
8 BlueWater Fish Sticks OR Fish Krisps
Heat oven to 190° C. (375° F.)
Cook macaroni as directed on package; drain.
Cook and stir margarine, onion, salt and pepper over medium heat until onion is slightly tender. Blend in flour.
Bake uncovered for 30 minutes
A light summer pasta salad that utilizes only a few ingredients, but is very tasty. It's low fat and very tasty
Prep. Time: 10 Minutes
1 package farfalle pasta
Half cup fresh steamed asparagus tips
1 ounce smoked salmon, chopped
1 lemon, juiced
1 tablespoon chopped pistachio nuts
1 teaspoon chopped fresh basil
1 tablespoon extra virgin olive oil
salt and pepper to taste
In a large pot of salted boiling water, cook pasta. Thereafter, rinse under cold water and drain.
Steam the asparagus over boiling water and cook until tender but still firm. Drain, cool and chop.
In a large bowl, combine the pasta, asparagus, smoked salmon, lemon juice, pistachios, basil, olive oil, and salt and pepper. Mix well and refrigerate for 2 hours. Remove from refrigerator and serve at room temperature.
Prep. Time: 25 Minutes
11 1/2 (8 ounce) packages tri-color pasta
3 stalks celery
1 pound imitation crabmeat
1 cup frozen green peas
1 cup mayonnaise
1 1/2 tablespoons white sugar
2 tablespoons white vinegar
3 tablespoons milk
1 teaspoon salt
1/4 teaspoon ground black pepper
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. Rinse under cold water until cool and drain.
While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost.
In a large bowl, whisk together the mayonnaise, sugar, vinegar, milk, salt and pepper. Add the pasta, celery and crabmeat and stir until evenly coated. Adjust the salt, sugar or mayonnaise to suit your taste. Chill several hours before serving.
Type of dish: Salad
4 boiled potatoes
3 small bunches of spring onion
1 boiled beetroot
2 hardboiled eggs
Scale the herring and dice it. All the vegetables must be grated. Take a deep table dish. Put the ingredients in layers into the dish. But furst grease the dish with mayonnaise then put: