2 or 3 Ingredient Macaroni Meals From The Pantry, Plus 1 Ingredient Bread!

These are all dishes that my grandparents or my mother made when we were growing up. They use simple things that are always on hand, and can be made from shelf-stable foods kept in the pantry.

Fried Cornbread:
1/2 cup cornmeal
1/2 teaspoon salt
1/4 cup boiling water.
Mix well. Shape into patties and fry in hot fat until brown on one side. Turn, and fry on the other side. Serve warm or cold.

Macaroni and Milk:
1 cup Evaporated Milk
1 cup Water
(or 1 1/2 cups regular milk and 1/2 cup water)
1/2 cup Macaroni, elbows or shells
1/2 teaspoon salt.
Makes about 2 cups. Double the recipe to make enough for 2 people.
To make enough for a family, use:
6 cups of Milk
2 cups of Water
2 cups Macaroni
2 teaspoons Salt
Add Macaroni when milk is hot but not boiling. Cook very slowly over low heat, simmering but not boiling, until the macaroni absorbs most of the liquid Stir often. Cooking will take from 30 minutes to an hour, depending on the size of the batch you are making.

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