Baked Spaghetti

Ingredients

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

Method

1. 1

   Instructions not provided in the text.

Nutrition per serving

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 24. The excerpt below is the record exactly as published.

tsp pepper bread crumbs 1 egg 2 quarts spinach 1 egg yolk garlic Scald 12 oysters whole in their own liquid. Chop finely the other 12 oysters, raw. Cook spinach 3 minutes in boiling water, drain, chop finely, add chopped onions, garlic and cook well, but not brown, add chopped oysters, salt, pepper and cream and cook five minutes. Add egg and egg yolk. Put 2 whole oysters in ramekin, fill with the above mixture, sprinkle top with bread crumbs and a little butter, bake until set. — Mrs. Fred IV. Stcffgen. —56- Thursday Club Delicacies Luncheon Dishes Oyster Croquettes 1 cup raw oysters 3 tbsp cracker crumbs 1 cup cooked veal 2 e^g yolks 2 tbsp butter 1 tbsp onion juice Drain and clean oysters, scald and strain liquor; chop the oysters very fine, soak the cracker crumbs in the liquor; then mix all the ingredients and shape ; clip in egg, roll in crumbs and fry as usual. Drain on brown paper. —Mrs. E. F. Hoover. Hasenpfefer 1 rabbit (disjointed) 2 or 3 bay leaves 1 onion vinegar 3 cloves salt and pepper 1 lemon 1 c. cream Salt and pepper rabbit, put in bowl with onion, cloves, lem- on (cut in half) and bay leaves. Cover with vinegar or v'ne- gar and water if vinegar is very strong. Let stand over night Brown rabbit in frying pan then remove to roaster, strain liquid over it. cover and cook slowly till tender. When done add cream to gravy. — Mrs. C. H. Perdue. Veal Cutlets with Cheese and Tomato Sauce Tr'm and wipe veal cutlets, season with a little salt and pepper, dip in egg, diluted with about a tablespoonful of salad oil; drain, clip in some Parmesan cheese, then butter, allowing about 5 minutes for each side and serve with fomato sauce —Mrs. Lester Hulva. Walnut (Meat) Loaf 1 cup ground toasted crumbs 2 egg yolks 1 cup milk salt, pepper, sage to sea- on 1 cup ground walnut meats Soak bread crumbs in milk unt'i mushy. Add walnut meat: and beaten eggs. Season to taste. Form into loaf and bake about 40 minu'es. Serve with green peas. Can be served with cream sauce. — Mrs. Ji'm. H. Perry. —57- Luncheon Dishes Thursday Club Delicacies Luncheon Dish 1 slice bam 2 onions 3 medium sized potatoes 3 cups milk Place slice of ham in bottom of baking dish. Lover gen- erously with dry mustard and brown sugar. Slice onions and potatoes and in alternate layers fill the baking dish. Cover wi-h milk and bake until done. — Mrs. Roscoe Porter. Chili Rellenos 2 cans green peppers 10 salted soda crackers ' 2 lb cheese 1 egg 2 sm pink or Spanish oirons Wash peppers, remove seeds and take. out veins, open pep- pers, fill with chopped onion and cheese, salt, dip in egg, roll in cracker crumbs, fry in bacon drippings or Crisco, a golden brown. Serve with combination salad, French bread and coffee. — Mrs. Margaret Short. Italian Macaroni 1 cup salad macaroni 3 tbsp grated Parmesan JA lb top round steak (ground) cheese 2 cans Del .Monte tomato sauce 3 tbsp olive oil 1 small can French mushrooms 1 clove garlic salt and pepper lo taste Cook macaroni in boiling wa'er to which the garlic has been added tint*] tender. Drain and let stand in cold water to remove starch. Drain and place in baking dish. Fry ground steak until nice and brown. Add to macaroni. Then add the tomato sauce, mushrooms, olive oil, salt and pepper. Mix around thoroughly. Sprinkle cheese on top and bake in mod- erate oven until browned. — Mrs. Charles H. Benton. Chili Con Carne \y2 lbs ground round steak 1 small can tomatoes 1 small can kidney beans 1 large oiv'on Place tablespoon butter in large frying pan and fry round steak, turn'ng over so it is well done. Add tomatoes, kidney bean arcl onion and let simmer for 1 A hours. Season, with dash of cayenne added. — Mrs. Frankie Foelschow. —58— Thursday Club Delicacies Luncheon Dishes Enchiladas Buy 1 dozen tortillas del mice (a pancake made of corn) at any Mexican restaurant. The sauce: wash and remove seeds from 6 red chik peppers, cover with 4 cups of soup stock or wa'er and simmer 1 hour, strain, rubbing chili peppers through c »arse sieve. Melt 2 tbsp shortening, clove of garlic which is removed when sauce is cooked ; add 2 tbsp flour, mix until smooth, then add to clr'li mixture, simmer until creamy. The filling: Mince 2 onions, l/\ lb Parmesan cheese, small can Gif- ford ripe olives, stoned and put through grinder; sprinkle with Spanish sage salt, a couple of drops of tobasco sance, mix well. take tortillas and dip in sauce, turn and heat through, then put on hot platter; put generous filling in tortilla, turn over like jelly-roll and when all filled, pour fiver the sauce and put in slow oven about 6 minutes. — Mrs. Margaret Short. Noodles Y2 lb flour 3 eggs 1 tsp salt 2 tbsp luke-warm water 1 tsp hu'ter Sift flour and salt, roll in hutter. add gradually the beaten eggs and water. Knead paste ten minutes. Roll out thin and let dry 15 nrvnutes. Cut into strips and let dry on board for 30 minutes. Use a- needed. — Mrs. E. F . Hoozvr. Excellent Supper Dish One and one-half packages of Golden H noodles — cook 15 minutes then drain. Chop 1 onion fine and brown in pan with lump of butter, Yi pimento, 1 bell pepper chopped fine. Brown 1 lb of ground meat in butter, add to above ingredients, then add Y$ lh of American cheese — to this add one can of lomato juice or puree. Put entire mixture in casserole and bake for 30 minutes. This may he made early in the day and baked just before time to serve. — Mrs. Robert Lee Daniel. Luncheon Dishes Thursday Club Delicacies Baked Spaghetti 1 package spaghetti }4 cup bacon 1 tsp salt and pepper ¥2 onion, sliced 1 can tomatoes

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