Spaghetti Creole Recipe 1

Break the spaghetti or macaroni into small pieces; cook these in boiling salted water until tender (See page 167), then drain and rinse in cold water.

Peel the tomatoes and with a spoon empty them of seeds.

Put the tomato pulp over the fire with the slice of onion, chopped very fine or grated, and let simmer, covered closely, until the macaroni is tender.

Chop the meat fine; put it over the fire in a hot frying pan and stir while it turns from red to a brown color, then at once add it to the tomato and onion; add also the prepared macaroni, the butter, cheese and salt.

Mix the ingredients by lifting them with a spoon and fork (or two forks), letting them stand meanwhile over hot water.

Serve very hot.

Cooked tomatoes pressed through a sieve, to exclude seeds, and dried or smoked beef (from one-fourth to a scant half pound) may be used in place of the fresh tomatoes and round steak.