Macaroni Delight
From Cook book (Methodist church, Garland NC, 1950), 1950
Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 6. The excerpt below is the record exactly as published.
MACARONI DELIGHT l/2 pound macaroni, 1 cup tomatoes, 1 cup cheese, l/4 cup butter, 1/4 teaspoon pepper, 1 teaspoon salt. Cook macaroni 15 minutes (or until tender) in boiling, salted water. Drain. Place in baking dish in alternate layers with tomatoes, cheese, butter. Sprinkle with pepper and salt. Serve hot, serves 4 to 6. Mrs. O. W. Howard. 13 CHEESE SOUFFLE 1 cup corn 2 tablespoons melted 1 cup cheese, grated butter 1 green pepper 2 tablespoons flour 1 cup milk 2 eggs Mix flour, butter, eggs and milk together. Add corn, cheese, pepper, salt and dash of red pepper. (Cook corn and pepper a little before mixing with other ingredients. Bake slowly until firm. Annie Laurie Bullard. CHICKEN SALAD 2 cups diced chicken 3 chopped apples 1 cup diced celery 1 teaspoon salt 6 hard boiled eggs, chopped l/2 teaspoon pepper
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