"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Macage Recipe

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This recipe for Macage, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Dorian
Added: Monday, March 14, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. sausage meat
1 or 2 good-sized onions cut up into smallish pieces (but NOT minced)
1 T. flour
Package elbow macaroni
Milk as needed

Directions:
Directions:
Boil macaroni according to direction on package. Fry sausage (breaking it up into small chunks as it cooks) and set aside on towel paper to drain. Pour out nearly all of grease, reserving about 3 tablespoons worth in which to fry the onion. Fry onion, then push it aside and add a tablespoon of flour to the remaining sausage grease. Add milk and stir until smooth. The resulting fluid should be thin; make plenty of it because the macaroni swallow up the sauce fast as it bakes.
Put the macaroni, onion, and sausage mixture in a greased casserole or pan to bake brown. Bake for about 20 minutes in a 400 degree oven. For leftovers the next day add milk to what ever is left and heat the dish more slowly, at about 350 degrees.

Personal Notes:
Personal Notes:
My mother, Edith Dorian, made up this dish during WW II when everything was rationed and meat was especially hard to come by. It was cheap and filling and it has a really good flavor from the combination of sausage, onion, and milk, so even after the war it remained a family favorite.

 

 

 

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