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1.
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This utterly American recipe appeared in the 1930 edition of "The Boston Cooking School Cookbook," and cheese-flavored versions survived in "The Fannie Farmer Cookbook" as late as 1979
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2.
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In saucepan, boil macaroni in water until cooked. Drain well. Toss with Chipped Beef Gravy. Ladle into baking pan and bake at 325'F. 10 minutes.
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3.
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Each serving contains about: 485 calories; 1,020 milligrams sodium; 65 milligrams cholesterol; 19 grams fat; 57 grams carbohydrates; 20 grams protein; 0.19 gram fiber.
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CHIPPED BEEF GRAVY:
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4.
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In bowl, soak chipped beef in hot water until softened, then drain.
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5.
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Melt butter in saucepan, add flour and stir until blended. Whisk in milk and stir over medium heat until thickened, about 2 minutes. Add chipped beef and season to taste with salt and pepper.
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