Mexican Baked Macaroni or Spaghetti

Ingredients

• two cups of either
• one-fourth cup olive oil
• clove of garlic
• one-half cup chipped dried beef
• one tablespoon flour
• one-half cup chopped mushrooms
• two tablespoons green chile pulp
• one large pimiento
• two cups tomatoes

Method

1. 1

   Cook and drain macaroni or spaghetti.

2. 2

   Heat olive oil, add garlic and beef, cook until beef curls.

3. 3

   Add flour, brown, then add mushrooms, chile pulp, pimiento, and tomatoes.

4. 4

   Cook together, mix with macaroni, place in baking dish, cover with cheese, and bake until cheese melts.

Nutrition per serving

As published

This recipe was extracted from California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 13. The excerpt below is the record exactly as published.

one tablespoon flour, two ta- blespoons lemon juice, one-half cup water and finely chopped parsley. Spanish Stuffed Potatoes Rub lard on large smooth potatoes. Bake un- til soft; cut off a slice and cut out center of po- tatoes, add two tablespoons butter, one table- spoon of finely cut parsley, two tablespoons of pimiento — chopped — cucumber, chopped — one- fourth teaspoon chile powder, two tablespoons hot milk, one-half whipped egg; beat up until light, fill potato, shell. Place two strips of bacon on top, set in OA^en until bacon is crisp. Garnish with stripe of pimiento and parsley. Mexican Baked Macaroni or Spaghetti Cook and drain macaroni or spaghetti, two cups of either; heat one-fourth cup olive oil, add clove of garlic and one-half cup chipped dried beef, cook until beef curls, add tablespoon flour, brown, add one-half cup chopped mushrooms, two tablespoons green chile pulp, one large pimiento chopped fine, add two cups tomatoes

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