Kay's Recipes n Stuff: Pasta: How To Cook Macaroni, Spaghetti and Noodles

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Traditional Method: Add 1 tablespoon salt to 3 quarts rapidly boiling water in deep kettle. Add 7 or 8 ounces macaroni, spaghetti or noodles to water gradually so that water continues to boil. (If spaghetti strands are left whole, place one end in water; as they soften, gradually coil them into kettle until submerged.)

Boil uncovered, stirring occasionally, just until tender* (7 to 10 minutes or as directed on package). Test by cutting several strands with fork against side of kettle. Drain quickly in colander or sieve. If macaroni product is to be used in a salad, rinse in cold water.
4 To 6 SERVINGS.

Easy Method: Drop 7 or 8 ounces macaroni, spaghetti or noodles into 6 cups rapidly boiling salted water (4 teaspoons salt). Heat to rapid boiling. Cook, stirring constantly, 3 minutes.* Cover tightly. Remove from heat and let stand 10 minutes. Drain. If macaroni product is to be used in a salad, rinse in cold water.
4 To 6 SERVINGS.

*For thicker macaroni products, such as lasagne, kluski noodles, etc., follow manufacturer's directions.

NOTE: Toss cooked and drained macaroni, spaghetti or noodles with 3 tablespoons margarine or butter; this will keep pieces separated.

Roasting Chart

Roasting Temperatures
Temperatures are most accurately determined by using an instant thermometer inserted in the meat where indicated and withdrawn to take a reading.
BEEF, in the center not touching the bone 130ºF (54ºC) rare 160ºF (71ºC) medium 180ºF (82ºC) well done	LAMB, in the center not touching the bone 140ºF (60ºC) pink 145ºF (63ºC) medium-rare 165ºF (74ºC) well done
POULTRY, chicken, in breast, 170ºF (77ºC) chicken, in the thigh, 185ºF (85ºC) duck, in the thigh, 180ºF (82ºC)	PORK AND VEAL, in the center not touching the bone 160ºF (71ºC)