Recipes

125g macaroni
30g butter 
1 onion, sliced
1 stick celery, sliced
1 clove garlic, crushed
250g broccoli
425 g can crushed tomatoes 
1 small chicken stock cube, crumbled (optional)
2 tablespoons chopped fresh parsley
1/4 teaspoon dried oregano leaves
200g grated cheese
 

Recipe can be prepared several hours ahead; store covered in
refrigerator
unsuitable to freeze or microwave.

Add macaroni gradually to large saucepan of boiling water. boil rapidly
uncovered for 10 minutes
or until just tender. drain

Melt butter in large saucepan, add onion, celery, garlic, cook until onion
is tender.
Cut broccoli into flowerets.
 Add broccoli, undrained crushed tomatoes, stock cube, parsley and oregano
to pan, bring to boil, reduce heat, simmer 3 minutes, add macaroni and 1/2
of the cheese.
Mix well
Pour into an oven proof dish (8cup capacity)
Sprinkle top with remaining cheese.
Bake in a moderate oven for about 20 minutes.

Submitted by Kim (Karri)

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