"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for German Macaroni, by Karen Pingree, is from The Hart Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
8 oz macaroni noodles, cooked and drained ¼ c butter ½ c dry bread crumbs Salt and pepper to taste
In large saucepan melt butter and allow to turn golden brown. Add bread crumbs and seasoning. I sometimes add garlic also. Toss in macaroni and coat with butter mixture. Serve instead of rice or potatoes.
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