Tomato Macaroni

Ingredients

• 1 1b. Tomatoes
• 4 ozs. Macaroni
• 3 ozs. Margarine or Nut Butter
• 1 large Onion
• 1 oz. Bread-crumbs
• 1 tablespoonful Bisto
• 1 gill Milk

Method

1. 1

   Boil the macaroni in water for twenty minutes, pour away every drop of water, and cut the macaroni into inch lengths.

2. 2

   Peel, scald and chop the onion, mix it with macaroni, and sprinkle the Bisto over.

3. 3

   Place these ingredients in a pie-dish, slice the tomatoes and add them.

4. 4

   Add the milk, sprinkle with bread-crumbs, melt the margarine and pour it over.

5. 5

   Bake in a moderate oven for one hour.

6. 6

   Serve very hot.

As published

This recipe was extracted from 101 prize recipes for Bisto (1930) by Cerebos Limited, page 10. The excerpt below is the record exactly as published.

1 tablespoonful Bisto $ tablespoonful Vinegar 1 pint Bisto Stock (page 47) | METHOD—Place the shallot in a frying-pan with the margarine and fry it to a pale brown. Stir in the curry powder and Bisto, _ pour over the stock and stir until boiling. Add the rice, chop and add the egg, also add the vinegar. Cook for ten minutes and serve very hot. he @ owe NUT CU TLETS INGREDIENTS 3 ozs. Almonds ( finely chopped) 4 ozs, cooked Butter-Beans 1 Egy (beaten) 1 tablespoonful Bisto 4 gill Bisto Stock (page 47) METHOD—Put the butter-beans through a coarse wire sieve, place them in a saucepan along with the almonds and Bisto _ Stock, and bring to the boil. Turn out on a dish‘to cool, then form into cutlets and sprinkle them with Bisto. Flatten .each | cutlet with a knife, dip them in the egg and roll them in the _ bread-crumbs. Fry for three minutes in hot fat. Serve hot or 41 BISTO The Gravy Maker VEGETABLE INGREDIENTS ROLY-POLY 4 ozs. Mushrooms : 4 ozs. Green Peas 4 ozs. Tomatoes 12 ozs. Flour 4 ozs. Suet (chopped) 1 heaped tablespoonful Bisto 4 teaspoonful Baking Powder 13 gills Water _ Salt and Pepper METHOD—Place the flour in a basin, add the suet and baking powder, moisten with water and stir into a dough. Roll it out about l-in. thick, and sprinkle with the Bisto and a little salt and pepper. FPeel, chop and add the mushrooms, slice and add the tomatoes and add the peas. Roll the dough up, place it in a pudding dish, cover with a sheet of greased paper. Bake slowly for one hour, or steam for one hour and a half. @ 8 &F 8 B B TOMATOES AND INGREDIENTS 1167 RICE 4 ozs. boiled Rice 1 oz. grated Cheese 1 tablespoonful Bisto ME’ HOD—Slice the tomatoes, and place alternate layers of tomatoes and rice in a pie-dish. Mix the Bisto with the milk, and pour over the tomatoes and rice. Sprinkle over the grated cheese. Bake in a moderate oven for half-an-hour. 49 Used the Warts over TOMATO — INGREDIENTS MACARONI 1 1b. Tomatoes 4 ozs. Macaroni 3 ozs. Margarine or Nut Butter 1 large Onion 1 oz. Bread-crumbs 1 tablespoonful Bisto 1 gill Milk

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