Baked Spaghetti

Ingredients

• 1 package spaghetti
• 1/4 cup bacon
• 1 tsp salt
• 1 tsp pepper
• 1/2 onion, sliced
• 1 can tomatoes
• 1/2 cup grated cheese

Method

1. 1

   Boil spaghetti 20 minutes with salt.

2. 2

   Cook bacon and onion until brown in a skillet, then add tomatoes and cheese and simmer a few minutes.

3. 3

   Pour spaghetti and mixture all into a buttered casserole, sprinkle with buttered bread crumbs and bake 20 or 30 minutes.

Nutrition per serving

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 25. The excerpt below is the record exactly as published.

Baked Spaghetti 1 package spaghetti }4 cup bacon 1 tsp salt and pepper ¥2 onion, sliced 1 can tomatoes Yz cup grated cheese Boil spaghetti 20 minutes with salt. Cook bacon and onion until brown in a skillet, then add tomatoes and cheese and simmer a few minutes. Pour spaghetti and mixture all into a buttered casserole, sprinkle with buttered bread crumbs and bake 20 or 30 minutes. — Mrs. Byron GUchrist. Chicken Pie Boil chicken, p'ck off bone and put chicken in bake dish. Make gravy so it comes up over chicken. Crust. ( 1 ) Rub together : 1 J/2 cups flour. 2 tsp baking powder, a little salt. (2) Rub with lump of butter V2 size of egg. Break 1 egg- in cup and beat. .Add Y\ cup of milk and mix with fork. Have chicken boiling hot. Put crust on with small tea- spoonsful. Rake 20 minutes. — Mrs. E. F. Hoover. Chicken a la Terrapin 1 stewed chicken salt to taste 2 c chicken stock slice of good-sized onion 2 T. flour chopped fine salt, pepper and celery bread crumbs Thicken clrcken stock with flour, add seasoning and chop- ped onion. Cut chicken from bones and chop. Put layer of chicken, then layer of bread crumbs, then chicken and crumbs in casserole and pour thickened sauce over all. Bake in oven. — Mrs. Daniel H. Perkins. Macaroni 1 cup macaroni, cooked 2 tbsp parsley 1 cup milk V2 tsp salt and pepper 1 cup soft bread crumbs 1 cup grated cheese large piece of butter 3 eggs, well beaten 2 pimentoes, minced . 1 onion, nr'need Mix and bake in bread pan in water for \x/i hours. -Mrs. Ed Fletcher, —60- Thursday Club Delicacies Luncheon Dishes Casserole of Macaroni and Meat 1 pkg macaroni J4 lb cheese ]/2 lb ground round steak 1 large onion 1 can tomato soup 1 tsp shortening Fry the sliced onion in the shortening, add the ground round steak and cook until well done. Mix the above with cooked macaroni, tomato soup and grated cheese. Fill cas- serole and bake in a moderate oven 20 or 30 minutes. — Mrs. Roger Howe. Chicken Loaf 1 large can of chicken 1 can pimentoes 1 can chicken broth 4 hard boiled eggs 1 can mushrooms (small) 1 envelope Knox gelatin Pick chicken in small pieces. Cut mushrooms in small bits. Heat broth and add gelatin which has soaked 5 minutes in cold water. Stir until dissolved, then strain. Use sliced eggs and pimento strips to line loaf dish. Mix and season chicken and mushrooms, and fill dish carefully. Pour broth over slowly when loaf is firm, unmold and place on platter ready to slice and serve. — Mrs. Geo. Graves. Apple and Ham Thick slice of ham — cover entirely and amply with quarter- ed apples ; sprinkle with brown sugar, bake until apples are tender. Serve with sweet potatoes. — Mrs. Duval EUery. Ham Timbales 2 tbsp butter x/2 tsp minced parsley J4 cup stale crumbs 2 eggs 2-3 cup milk salt and pepper 1 cup chopped ham Melt butter, add crumbs and milk and cook 5 minutes, stir- ring constantly. Add ham, parsley and eggs, slightly beaten. Season. Pour in buttered individual molds, filling 2-3 full. Set in pan of hot water and bake 20 minutes in moderate oven. — Mrs. Howard Lynch. —61— Luncheon Dishes 'I hursday Club Delicacies Rice and Pimento Casserole 1 cup boiled rice 2 eggs 1 cup grated cheese

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