Spanish Spaghetti

Ingredients

• 3 slices of bacon
• 2 cupfuls of spaghetti
• 2 finely chopped onions
• 1 green pepper cut in pieces
• 2 cupfuls of canned tomatoes
• 1 cupful of milk
• 2 tablespoonfuls of butter

Method

1. 1

   Fry the bacon and add the spaghetti, onions, and green pepper.

2. 2

   After simmering for 10 minutes, add the canned tomatoes.

3. 3

   Place alternate layers of this mixture and any cold chopped meat in an oiled baking dish.

4. 4

   Add the milk and dot the top with butter.

5. 5

   Bake for 30 minutes in a moderate oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 24. The excerpt below is the record exactly as published.

Spanish Spaghetti Fry 3 slices of bacon and to them add 2 cupfuls of spaghetti, boiled in the same way as macaroni, 2 finely chopped onions and 1 green pepper cut in pieces. After simmering for 10 minutes, add 2 cupfuls of canned tomatoes. Place alternate layers of this mixture and any cold chopped meat in an oiled baking dish. Add 1 cupful of milk and dot the top with 2 tablespoonfuls of butter

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