Store cupboard macaroni Romano
Store cupboard macaroni Romano from eGJ |
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IngredientsStore cupboard Macaroni RomanoFor 2 (easily multiplied) 1 chopped red or green pepper 2 tomatoes sliced 100 g or 4 oz macaroni 1 medium tin of condensed soup ( usually mushroom) Small tin of Spam or 100 g 4 oz cooked ham Salt and pepper 50g 2 oz grated cheddar cheese |
Handy HintI use same amount of soup for double the pasta pepper and ham |
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Method1 cook macaroni in boiling salted water for 8 minutes2 cut pepper in half, remove seeds and white pith cut into dice. Blanch in boiling water for 2 minutes OR do lots of peppers and open freeze them and take out a handful! 3 cut ham or Spam into dice wash and slice tomatoes 4 make up soup as directed ( i.e. Put in contents into a sUcepan and add a can of water) add the ham and pepper and bring to the boil 5 add cooked drained macaroni and put in a shallow dish. Sprinkle on the grated cheese and slices of tomato 6 put in an oven @ 200'C 180'C fan for about 15 minutes | |||||||||||||||||
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