From: (Rene Gagnaux)
Date: Sat, 25 Sep 1993 12:00:00 +0200
      Title: Aelplermagronen (The alpine farmer's macaroni w. applesauce)

   Servings:  4
    200 g  Potatoes (7 oz)                   400 g  Macaroni, cooked (14 oz)
      3 x  Onions                                   Salt, freshly ground pepper
     40 g  Butter (1.5 oz)                    40 g  Gruyere cheese (1.5 oz)
    1/2 x  Clove garlic, mashed               25 g  'Vacherin de Fribourg'-
      3 dl Whipping cream                           - cheese (1 oz)

MMMMM---------------------------APPLE SAUCE--------------------------------
      1 kg Cooking apples (2 lbs 4 oz)         1 x  Clove vanilla bean,slit open
    120 g  Granulated sugar (4.25 oz)          1 dl Water
      1 x  Stick cinnamon                      1 x  Lemon juice (optional)

  Boil the potatoes in their skin. Let cool.
  Peel onions and cut into thin slices. In a large frying pan heat the
  butter and saute' the onions until a light brown. Moisten with cream, add
  the garlic and bring to boil. Stir in the (cooked) macaroni, slice the
  potatoes and stir into pan. Reheat. Grate the cheese and stir in.
  Apple sauce:
  Peel and core apples. Cut into small pieces. In a saucepan bring water and
  sugar to a boil. Add the apples and the spices. Cook until tender, remove
  the spices, liquidise. Return to saucepan, bring to a simmer and let the
  liquid evaporate somewhat. Correct seasoning with a few drops lemon juice
  and sugar as necessary.
  Arrange the macaroni&potatoes mixture in the centre of each (heated)
  plate, pour the sauce all round, sprinkle with some grated cheese.


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