Friday, October 28, 2011

October 28, 2011: Macaroni Timbales Recipe

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Have you ever had a timbale? This is a recipe I got from an old cookbook that belong to the mother of one of my friends from college. It was old back in the early 80s so… Never mind, no need to say how old I am!

Anyway, the cookbook contained a lot of pasta recipes but none like I’d ever encountered before. One of those was for timbales, which turned out to be pretty yummy. According to an online dictionary, a timbale is defined as “A custardlike dish of cheese, chicken, fish, or vegetables baked in a drum-shaped pastry mold.” This recipe doesn’t require a special baking dish but is made of small, individual timbales. Try this unusual pasta presentation for a very unique side dish.
Macaroni Timbales served on top of freshly made Copper Pennies.

Macaroni Timbales

6 ounces macaroni noodles
2 eggs
2 ounces grated cheese (Parmesan, cheddar, Swiss – any hard or semi-hard cheese will work just fine)
Salt and pepper to taste
4 ounces cooked mushrooms
1 T. grated onion (you can mince the onion very finely or use dehydrated)
Bread crumbs
Prepared spaghetti sauce

Boil macaroni as directed on package until tender; drain well. Stir in cheese, one beaten egg, and seasonings. Generously butter the cups of a 6-cup muffin pan. Sprinkle fine bread crumbs in the bottom of each. Fill with macaroni mixture. Make a hollow in each cup. Mix the chopped, cooked mushrooms with the remaining beaten egg and use this to fill the hollow in each cup.

Bake 30 minutes in a 350 degree oven. Let stand for three minutes before removing from pan. Serve with hot spaghetti sauce poured over the top.

Note: As is, this recipe is rather bland. Feel free to add some fresh herbs, such as basil or oregano, and my old favorite standby, garlic salt.

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