Horn Hardarts Baked Macaroni And Cheese Food
HORN & HARDART'S MACARONI AND CHEESE ALA ARTHUR SCHWARTZ
This is from Arthur Schwartz's site, The Food Maven. Please see his original posting for its history and exact instructions. I doubled the recipe as I always make a double batch. While I am not a New Yorker, and I believe I'm the only one in my family who is addicted to this recipe- I crave this and make it at least every two weeks. The tomatoes are a must.
Provided by JaniceJean
Categories Cheese
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Make white sauce- melt butter, blend in flour and cook for 2 minutes.
- Beat in milk and cream.
- Allow mixture to come to boil and thicken.
- Stir in cheese, peppers, sugar, tomatoes and salt.
- Stir in macaroni.
- Pour into shallow buttered baking dish and bake 400 for 25-30 minutes.
HORN & HARDART'S BAKED MACARONI AND CHEESE
Provided by Glenn Collins
Categories appetizer, side dish
Time 1h
Yield Serves 4
Number Of Ingredients 11
Steps:
- Cook macaroni according to directions on the package. Preheat oven to 400 degrees.
- Melt butter in the top of a double boiler. Blend flour, salt and white and red pepper in gradually. When smooth, add milk and cream, stirring constantly. Cook for a few minutes until it thickens.
- Add cheese and continue to heat until it melts and the sauce looks smooth. Remove from heat. Add cooked macaroni to the sauce. Add sugar to the tomatoes and add to the sauce.
- Pour mixture into a buttered baking dish and bake until the surface browns.
Nutrition Facts : @context http, Calories 354, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 11 grams, Sodium 452 milligrams, Sugar 7 grams, TransFat 1 gram
HORN AND HARDART BAKED BEANS
These are great baked beans from The Automat. Source was Uncle Phaedrus and The Great American Food Almanac
Provided by drhousespcatcher
Categories Beans
Time P1DT40m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- We are talking dried beans here people.
- Place the beans in a large saucepot and cover with cold water. Let stand overnight at room temperature. You can also quick soak. Boil the beans a minute or two. Turn off the heat. Cover. Let stand for an hour. When the beans are soft they are ready to cook.
- Drain.
- Place in an 8-quart saucepot. Cover the beans in fresh water then bring to a boil. Reduce the heat to low and simmer, uncovered, until the beans are almost tender, 45 minutes to 1 hour.
- Drain, reserving 1 cup of the cooking liquid.
- Preheat the oven to 250 degrees.
- Return the beans with the other ingredients and the 1 cup reserved cooking liquid to the pot; mix to combine. Pour into a 9x13x2-inch baking pan or a Dutch oven.
- Bake, uncovered, until very tender, approximately 4 hours.
- Check the beans occasionally while baking and add water if necessary to prevent the mixture from drying out.
- Season with salt and let cool 5 to 10 minutes before serving.
Nutrition Facts : Calories 361.1, Fat 6.2, SaturatedFat 1.9, Cholesterol 7.7, Sodium 236.2, Carbohydrate 64, Fiber 12.1, Sugar 22.6, Protein 14.6
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