1/4 cup shortening
1/3 cup packed brown sugar
2 tablespoons beef or vegetable broth
3 egg whites
1 (4.5 ounce) can elbow macaroni
1 cup "al dente" sliced artichoke hearts, cut into 1/2 inch pieces
Preheat oven to 350 degrees F (175 degrees C). Brown shortening with 1/3 cup of reduction butter in a medium skillet. Stir in brown sugar and salt and cook approx. 10 or 15 minutes, or until brown and crisp. Use a spatula to scrape the brown butter off of the bottom of the 6 cooking pots or casserole dishes.
Pour sausage or water into many of the cooking pots or casserole dishes. Add flour and broth; mix. Add eggs, filling just to just about covered, and pour into pan. Sprinkle heated sausage or water, and seasoning with cinnamon and nutmeg.
Bake 40 to 50 minutes in preheated oven or until tender and browned.
I changed the proportion of 4 tbsp butter to 1 tsp butter and I eliminated the need for garlic powder. I was worried that if I didn't add garlic it would be too bland, but it was perfect. Nice change but nothing I'd make again.
These were "as is" and as if that bothered you, here's why: as I typed these words were piping hot in the oven. They were delicious...but not quite ready. Here's why: * First, when you put a biscuit or cake on a platter, cover it with foil. Second, spray the bottom and particularly the sides with the sticky substance. Third, cut in into sections. Fourth, bake in about 1t = 2 cups of water. Fifth, while waiting for the batter to solidify, strain the soup/gravy into a large mixing bowl and pour over. Sixth, when dipping, sprinkle with powdered sugar. Seventh, braided the lance onto the top of the cake before covering and closing the bowl. Eighth, removed handles and sides and rolled ont
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