Danish Macaroni Salad

This makes a lot, and it is a little on the dry side (VS the creamy type), but it is very good! It was successful at my last office pot-luck.

4 cups cooked elbow macaroni
3 hard cooked eggs
1/2 tsp. dry mustard
1 tsp. salt
1/3 cups mayonnaise
2/3 cups sour cream
2 tbsp. diced pimento
2 tbsp. finely chopped dill

Combine the mustard, salt, mayo and sour cream. Add to the macaroni and mix. Add the pimento and gently mix again.

Heap the salad on a platter and sprinkle with the dill. Garnish with the hard cooked eggs cut into wedges. (I don't put the salad on a platter, I just mix the dill and the eggs together with the salad in the bowl. I use a very big bowl.)


Tastes and Tales: Jewish Cookery for Young People and Tales from Around the Word, Malvina W. Liebman, 1986

Macaroni-cheese Layer

Serves 2.

1/2 cup macaroni pasta
1/3 cup young spinach
1/2 cup tomatoes
1 3/4 tbsp butter
1 3/4 tbsp flour
1 1/4 cup milk
1 pinch cayenne pepper
1/3 cup sharp Cheddar cheese, grated (I used shredded)
salt and pepper

Cook macaroni, drain, and set aside.

Wash the spinach and roughly chop. Place in a large saucepan and cook, stirring, until it has wilted. Drain in a colander, squeezing out as much water as you can. Finely slice the tomatoes.

Preheat over to 400 degrees F. Melt the butter in a large saucepan. Stir in the flour with a wooden spoon and cook, stirring, for 1 minute. Add about 1/4 of the milk, stirring well until smooth. Add the milk in this way until it has all been incorporated and you have a smooth sauce.

Stir in the cayenne pepper, 1/2 cup of the cheese and the drained macaroni. Season to taste.

In a lightly greased large, ovenproof dish, spoon half of the macaroni mixture, leveling with the back of a spoon. Cover with spinach.

Add the sliced tomatoes, followed by the remaining macaroni mixture. Sprinkle with the remaining cheese and bake in the oven for 15-20 minutes until the cheese is golden and bubbling.


100 Great Recipes: Vegetarian, Vicki Smallwood, 2009

Romanian Mushroom Paprikash

I usually wouldn't have potatoes and pasta together, but this is delicious!

1 pound button mushrooms or larger mushrooms, quartered
1 onion, peeled and finely chopped
2 tablespoons oil
1 cup fresh parsley, finely chopped
2 cloves garlic, minced
1 tablespoon paprika
1 tablespoon unbleached white flour
salt and pepper to taste
2 pounds white potatoes, peeled and chopped
1 pound elbow macaroni

Stir-fry mushrooms and onions with oil in a large frying pan over medium-high heat for 5 minutes. Add parsley, garlic, paprika, flour, salt and pepper to taste, and potatoes. Cover the ingredients with water and simmer 15 minutes in covered pan until potatoes are tender. Stir occasionally to prevent sticking.

Meanwhile, cook macaroni in water until tender. Drain and add to the mushroom/potato mixture. Serve warm.


The Lowfat Jewish Vegetarian Cookbook, Debra Wasserman, 1994