Nana's Best Recipes
  Author: Claudia Lynn
   Published by 
   Bequest Books
   ISBN: 09674225-1-5
   PAGES: 32 
   PRICE $7.95
  
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RECIPE OF THE MONTH

MACARONI

 

Pasta is a wheat product. Semolina, the ground up center of the hard wheat durum, is the best for pasta. Macaroni is rich in carbohydrates that are essential in providing energy for the body and brainpower. It is a source of fiber, helping to prevent constipation and intestinal problems.
Macaroni is rich in four vitamin Bs – Thiamine (B1), Riboflavin (B2), Niacin and Folic Acid – which stimulate good appetite, digestion and healthy nerves. Macaroni also contains minerals such as iron, zinc and potassium.

Here are 3 recipes for Macaroni – depending on the stage of your baby’s chewing ability.
For more gourmet recipes, order NANA’S BEST RECIPES a Gourmet Baby Food Cookbook.


CREAMY MACARONI (for early stages)

1/3 cup uncooked macaroni
1 cup water
1/3 cup milk (breast milk, formula or canned evaporated milk)
Pinch of salt (optional)

Add elbow macaroni to boiling water. Cook 12 – 15 minutes.
Drain water and add breast milk, formula or canned evaporated milk.
Blend well in blender or use a masher.
Using a spatula, stir the mixture, pressing and passing it through a strainer into a bowl to make a smooth sauce. The mixture should be like a thick soup or gravy. If the mixture is too thick, add more milk. If the mixture is too thin, add more cooked macaroni.
Makes 2-3 servings.


MACARONI AND CHEESE (when Baby is able to chew)

1/3 cup uncooked macaroni
1 cup water
1/4 cup milk (breast milk, formula or canned evaporated milk)
2 full tablespoons grated cheese – Monterey Jack, mild cheddar, or American
pinch of salt (optional)

Add elbow macaroni to boiling water. Cook 12 – 15 minutes depending on how soft your baby requires for chewing.
Drain water and add milk and grated cheese.
Heat mixture only until cheese is melted.
Makes 2 – 3 servings.



ITALIAN MACARONI (for later stages)

1/2 cup uncooked macaroni
1 cup water
1/4 - 1/3 cup peeled and cut up eggplant (zucchini may be substituted)
1/2 medium skinned and cut up fresh tomato
1/3 cup milk (breast milk, formula or canned evaporated milk)
1 tablespoon grated cheese
Dash of dried parsley
Dash of oregano (optional)
Dash of salt

Cook macaroni, tomato, eggplant (or zucchini), and seasonings in water for 12 – 15 minutes.
Add milk and grated cheese. Stir well until cheese is melted.
Makes 2 – 3 servings.



MACARONI SUMMER SALAD (for later stages)

1 cup cooked macaroni
1/4 cup cut up (bite size) lean ham or cooked chicken
1 cup cut up (bite size) and cooked carrots, zucchini, peas, broccoli, cauliflower, and green beans
1/4 cup cut up chunks of cheese
1 teaspoon diced green onion
Dash of salt
1 tablespoon mayonnaise, Ranch or Italian dressing (optional)

Mix all ingredients.
Chill for one hour.
Makes 2-3 servings.