Nonna K.

1 1/2 Lbs. fresh Spinach 2 Serrano Chiles, chopped 1 1/2 Tbsp. butter 1 1/2 Tbps. fluor 1 cup hot milk 1/2 Cup Cream, add 1 Lb. macaroni 1/2 Cup grated Parmesan Cheese S & P Wash the Spinach thoroughly and discard the stems.  Cook the spinach with the water from washing the spinach, with salt and pepper to taste and the chiles.  Remove from the heat, let it cool a bit and then puree. Melt the butter, stir in the flour and cook for a while.  Add the milk, cream, S&P to taste.  Whisk until there are no lumps in the mixture, let the sauce thicken a bit and then add the spinach. Prepare the macaroni, in salted water, al dente.  Drain the pasta.  Preheat the oven to 350 degrees.  Pour some of the sauce on the buttered bottom of an ovenproof dish.  Add the macaroni and the sauce.  Sprinkle the grated Parmesan Cheese.  Bake in the oven for about 20 minutges, until cheese js golden brown.,

7 1/2 Cups of Flour, sifted 2 Cups Sugar, more for decoration 1 Cup plus 2 Tbsp. vegetable shortening or butter 2 package active Dry  Yeast, dissolved in 5 Tbps. warm water 12 small eggs 1 Tbsp. Lard 2 tsp. ground cinnamon 2 tsp. vanilla extract 1/2 Cup Milk Mound the flour on the counter in a bowl, and make a well in the middle.  Place the sugar, shortening, yeast, eggs, lard, cinnamon, vanilla and milk into the well.  Work and knead the dough until the dough pulls away from the counter,  If the dough is too soft, add some flour.  Shape into a ball, grease and flour and place in a greased bowl.  Let stand in a war place for about 2 1/2 hours, our until the dough doubles in size.  Cover with a towel and refrigerate overnight,. Shape the dough into balls the size of a peach.  Decorate the balls with pieces of dough, shaped like bones.  Place the bowls on greased baking sheets and let them rise in a warm place for about 1 1/2 hours or until dou...