Our first recipes we chose to do were part of the “Easy Dinner” from page 41. Macaroni with Tomato-Cheese Sauce, Pear and Grape Salad and Cranberry Crunch. Half way through making the dinner part we decided to put off the Cranberry Crunch for another day. But that’s getting a little ahead of ourselves.
We intend to update these recipes and make them for our family, so they have to be gluten and dairy free. Mom and little sister are allergic. The tomato sauce calls for tomato soup, which has wheat flour in it, so we read the side of the can and picked up a small can of tomato paste to use to make our own tomato sauce from scratch.
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The cheese was made with rice. We had mozzarella flavored rice cheese on hand so our sauce was more of an Italian sauce than the Cheddar version in the recipe.
Our buttered bread crumbs were made with a potato starch bread, toasted and buttered and then sliced into cubes.
This is a funny salad. When it’s finished it looks like you have a beautiful bunch of grapes on your plate. It’s a cold fruit salad in which the cream cheese acts like glue for the grape halves. Mom had a serving, but we didn’t make one for little sister, she had the pears and grapes just mixed together — not as fun. Next time, we may use peanut butter or cool whip as the replacement.
Below are the recipes we worked from.
MACARONI WITH TOMATO-CHEESE SAUCE
Use 2-quart uncovered baking dish. Cold or preheated oven at 350°. Baking time, 30 minutes.
1 package (8 ounces) macaroni
1 can condensed tomato soup
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups Cheddar cheese, cut in squares
2 tablespoons buttered bread crumbs
Cook macaroni as directed on page 40.
Place soup, milk, salt, pepper and cheese in a saucepan and cook over
very low heat until cheese is melted.
Place cooked and drained macaroni in baking dish. Pour soup mixture over the macaroni.
Sprinkle buttered crumbs over top. Bake uncovered for 1/2 hour at 350°.
Serves 4-6. For variation you can use 1 can cream of celery soup instead of the tomato.
PEAR AND GRAPE SALAD
4 large canned pear halves
1/2 pound Tokay grapes
1 package (3 ounces) cream cheese
1 tablespoon thick cream or
4 grape leaves
4 tablespoons mayonnaise
Here’s How You Do It
1. Drain pears.
2. Cut grapes in half, remove seeds.
3. Mix cream cheese with thick cream or mayonnaise.
4. Place pears cut-side down and spread cream cheese over them.
5. Cover entire surface of pears with grapes.
6. Place grape leaf on salad plate. Put pear, cut-side down on leaf.
7. The finished pear looks like a beautiful bunch of grapes.
8. Put mayonnaise on side of salad.