Tomatoes Stuffed with Macaroni

Ingredients

• cheese
• salt and pepper

Method

1. 1

   Prepare as in the last recipe, substituting cold boiled macaroni for the rice and mixing cheese with the filling.

As published

This recipe was extracted from Kirmess cook book (1907), page 115. The excerpt below is the record exactly as published.

TOMATOES STUFFED WITH MACARONI. Table Talk. Prepare as in last recipe, substituing cold boiled macaroni, chopped, for the rice, and mixing cheese with the filling, besides strewing it on the top. VEGETABLES. 271 BROILED TOMATOES Mrs. F. D. Gray. Wash and wipe tomatoes. With a very sharp knife cut them in half and lay, skin side down, upon a but- tered broiler. Cook over a clear fire until done ; arrange squares of toast on a hot platter and lay the broiled tomatoes on this toast — half a tomato to each slice. Handle carefully that they may not break. Sprinkle with pepper and salt and pour melted butter over all. GRILLED TOMATOES. Miss Rita Oray, New York. Cut large, firm tomatoes into thick slices. Do not peel. Rub an oyster broiler lightly with butter, lay on it the slices of tomato and broil over a clear fire. Have ready a sauce made by working a teaspoonful, each, of minced parsley and of lemon juice into two tablespoon- fuls of butter. Sprinkle the tomatoes with pepper and salt, put the sauce on them, let them stand covered in the open oven or plate-warmer for a couple of minutes, or until the butter is melted, and serve. BROILED GREEN TOMATOES. Mrs. Gould's Cook. Cut the unpeeled tomatoes into half-inch slices and lay in sweet oil for five minutes. Transfer the slices carefully to a fine wire broiler and cook to a delicate brown. When done, sprinkle with salt and pepper

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