"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Macaroni & Tomatoes Recipe

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This recipe for Macaroni & Tomatoes, by , is from Georgia Lamp's Best Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Linda Krebs

Category:
Category:

Ingredients:  
Ingredients:  
1 c. elbow macaroni
1 15 oz. can of diced tomatoes
1/3 c. sugar
2 tbsp. ketsup

Directions:
Directions:
Cook macaroni in 3 c. water until macaroni is tender, but not too soft.

Drain water from pan. Pour in the can of tomatoes, including the juice. Add sugar, stir and simmer until all is hot and bubbling. Add ketsup.

If mixture seems too thin, you choose to thicken with a small amount of corn starch, or crumble half of a slice of bread into the mixture.

Serve hot as a side dish.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Mom often made this recipe when we were children, and it delicious with just about any kind of meat or chicken. It can even serve as a "salad" if you need it to! Very simple, but quite tasty.
This recipe came from Mom's (Georgia Lamp) grandmother from Kentucky!

 

 

 

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