Pasta or rice for meatless meals

Press, Volume CXVI, Issue 34045, 8 January 1976, Page 5

Pasta or rice for meatless meals

I By

CELIA TIMMS)

Now that most of us have to consider housekeeping costs, pasta in its various forms can help out a little. Even if served once a week the price of meat can be avoided for that particular meal. Macaroni loaf is one suggestion. It contains cheese, eggs and milk and is, therefore nourishing. And it is certainly filling. Served with a hot tomato sauce or a hot curry-flavoured gravy, it can be very tasty. If you have any left-over cold meat (minced), flaked fish or vegetables they may be added. This recipe makes enough for five or six servings. MACARONI LOAF You will need:4 cup macaroni (uncooked) •I cup milk 2 eggs 2 tablespoons butter J cup fresh breadcrumbs J cup grated cheese J cup finely chopped onion J cup grated or finely chopped celery (optional) Salt Pepper Cayenne Paprika.

Method: Add macaroni to boiling salted water and cook for about 15 minutes or until tender (but not too; soft). Pour into colander and hold under cold tap. Drain well and place in bowl. Heat milk and beat the eggs into it with the butler. Pour over; macaroni and add the bread-: crumbs, cheese, onion, celery! and anything else you intend] to include. Season with teaspoon salt, a little paprika and a few gains of cayenne. Pour mixture into a greased ovenproof dish or loaf tin and bake at 350 for about an hour.

CHEESE RICE 1 For those who dislike macaroni, a similar dish may be made with rice. This recipe for Cheese Rice makes enough for five or six ' servings. You will need:i cup rice j cup (or more) grated cheese 1 cup milk 1 egg 1 teaspoon salt Paprika Cayenne J cup breadcrumbs 2 tablespoons butter. Method: Boil rice in salted water until just tender; drain well. Place in layers, each one sprinkled with cheese in greased baking dish. Combine milk, egg and seasonings and pour over rice. Cover top with the breadcrumbs and dot with butter. Bake until topping is crisp at 350.