Macaroni

Ingredients

• 0.5 lb. macaroni
• 1 cup grated cheese
• 2 cups sauce for vegetable
• 2 cups buttered crumbs

Method

1. 1

   Break macaroni into 1 inch pieces.

2. 2

   Cook in boiling salted water; when tender, pour into a colander and run cold water through it.

3. 3

   Make the sauce, add cheese and macaroni, pour into a buttered baking dish, cover with crumbs, and bake until brown.

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 19. The excerpt below is the record exactly as published.

MACARONI AND KIDNEY BEANS 1 cup macaroni % pt. cream tomato sauce 1 tsp. salt 1 ean or 1 pt. cooked 1 qt. water kidney beans (Meat substitute.) Break the macaroni into 1 inch pieces, cook in boiling salted water until macaroni is soft. When soft drain and pour a cup of cold water through it. Prepare a cream tomato sauce as follows: 2 tbs. flour % cup of milk 2 ths. butter 1% tsp. salt % cup strained tomato Heat the milk to scalding, rub butter and flour to- gether and pour slowly into hot milk. Set over flame and cook for five minutes. Add strained tomato, the macaroni, and kidney beans. When this is thoroughly heat- ed, drain into a vegetable dish and serve. —Mrs. F. R. Taylor. MACARONI % lb. macaroni 1 cup grated cheese 2 cups. sauce for vegetable 2 cups buttered crumbs

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