One Pasta One Rice Side Dishes
Nothing like a good side dish to compliment a fine meal!
Golden Macaroni and Cheese
1 (8 ounce) package elbow macaroni (about 2 cups uncooked macaroni)
2 cups milk
1/4 cup all purpose flour
1 teaspoon onion salt
2 (10 ounce) blocks sharp Cheddar cheese, shredded (about 4 1/2 cups and divided
1 cup soft breadcrumbs (4 slices, crusts removed)
1/4 cup butter or margarine, melted
Cook macaroni according to package directions, drain well. Set aside.
Place milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute.
Stir four mixture, 3 1/2 cups cheese, and macaroni.
Pour mixture into lightly greased 13x9-inch baking dish or 2 (11 inch) oval baking dishes. Sprinkle evenly with breadcrumbs and remaining 1 cup cheese; drizzle with melted butter.
Bake at 350 for 45 minutes or until golden brown.
Orphan's Rice
1 tablespoon butter
3/4 cup pecan halves
1/2 cup slivered almonds
1/3 cup pine nuts
1/2 small onion, minced
1 garlic clove, minced
2 tablespoons vegetable oil
1 (10 ounce) package yellow rice
2 cups chicken broth
2 bacon slices, cooked and crumbled
1/4 cup finely chopped cooked ham
1 tablespoon minched fresh parsley
Melt butter in skillet over medium heat. Add pecans, almonds, and pine nuts, and cook, stirring often, 3 minutes or until almonds are light golden brown. Set aside.
Saute onion and garlic in hot vegetable oil in a saucepan over medium high heat 5 minutes or until onion is tender. Add yellow rice and saute, stirring constantly, 1 minute. Add chicken broth; cover and cook 18 minutes. Remove sauce pan from heat.
Stir in nuts, bacon, ham and parsley. Cover and set stand 10 minutes. Serve immediately.
Golden Macaroni and Cheese
1 (8 ounce) package elbow macaroni (about 2 cups uncooked macaroni)
2 cups milk
1/4 cup all purpose flour
1 teaspoon onion salt
2 (10 ounce) blocks sharp Cheddar cheese, shredded (about 4 1/2 cups and divided
1 cup soft breadcrumbs (4 slices, crusts removed)
1/4 cup butter or margarine, melted
Cook macaroni according to package directions, drain well. Set aside.
Place milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute.
Stir four mixture, 3 1/2 cups cheese, and macaroni.
Pour mixture into lightly greased 13x9-inch baking dish or 2 (11 inch) oval baking dishes. Sprinkle evenly with breadcrumbs and remaining 1 cup cheese; drizzle with melted butter.
Bake at 350 for 45 minutes or until golden brown.
Orphan's Rice
1 tablespoon butter
3/4 cup pecan halves
1/2 cup slivered almonds
1/3 cup pine nuts
1/2 small onion, minced
1 garlic clove, minced
2 tablespoons vegetable oil
1 (10 ounce) package yellow rice
2 cups chicken broth
2 bacon slices, cooked and crumbled
1/4 cup finely chopped cooked ham
1 tablespoon minched fresh parsley
Melt butter in skillet over medium heat. Add pecans, almonds, and pine nuts, and cook, stirring often, 3 minutes or until almonds are light golden brown. Set aside.
Saute onion and garlic in hot vegetable oil in a saucepan over medium high heat 5 minutes or until onion is tender. Add yellow rice and saute, stirring constantly, 1 minute. Add chicken broth; cover and cook 18 minutes. Remove sauce pan from heat.
Stir in nuts, bacon, ham and parsley. Cover and set stand 10 minutes. Serve immediately.