Baked Macaroni and Tomato

Ingredients

• 13^^ c. of stewed tomatoes
• 1 c. macaroni
• 13^ c. buttered crumbs

Method

1. 1

   Use 1.5 cups of stewed tomatoes in place of the white sauce, and arrange the macaroni in layers with the tomato and crumbs in place of the white sauce and the cheese.

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 32. The excerpt below is the record exactly as published.

c. macaroni 1 c. thin white sauce }/2, c. grated cheese 13^ c. buttered crumbs CARBOHYDRATES— CEREALS. WHEAT 61 Method. — Prepare the macaroni as for boiled macaroni. Butter a baking dish, put in a layer of boiled macaroni ; then cover with one-half of the grated cheese and one-half the buttered crumbs. Put the remainder of the macaroni on next, the rest of the cheese, and then the rest of the crumbs. Bake in a moderate oven until the crumbs are nicely browned and the sauce boils up around the sides. {Each two use 4 sticks macaroni, 2 tsp. cheese, and 3^ c. white sauce.) 3. Baked Macaroni and Tomato Method. — Use 13^^ c. of stewed tomatoes

Cook this with the app: pantry check, scaling, and the assistant.