Macaroni and Tomatoes (Very Nice)

Ingredients

• half a pound of pipe macaroni
• salt
• pepper
• onion juice
• grated cheese
• stewed and strained tomatoes
• crumbs
• bits of butter

Method

1. 1

   Break macaroni and boil until tender.

2. 2

   Layer macaroni, seasonings, and tomatoes in a greased dish.

3. 3

   Top with tomatoes, crumbs, and butter.

4. 4

   Bake covered for 20 minutes, then uncovered until browned.

As published

This recipe was extracted from Kirmess cook book (1907), page 122. The excerpt below is the record exactly as published.

MACARONI AND TOMATOES (VBRY NICE). Marion Harland. Break half a pound of pipe macaroni into inch- lengths, and boil in salted Water until tender. Drain, and put a layer of the macaroni in the bottom of a greased pudding dish, sprinkle with pepper, salt, onion juice and grated cheese, and cover all with a layer of stewed and strained tomatoes that have been previously seasoned to taste. On these goes another layer of maca- roni, and so on until the dish is full. The topmost layer must be of tomatoes, sprinkled with crumbs and good- sized bits of butter

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