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Mexican Baked Macaroni or Spaghetti

A historical recipe from California Mexican-Spanish Cook Book, by Bertha Haffner-Ginger.

A historical recipe

California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes, by Bertha Haffner-Ginger. Project Gutenberg eBook #39586.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Also printed in: California Mexican-Spanish cookbook (1914).

Source and licence

From California Mexican-Spanish Cook Book, by Bertha Haffner-Ginger. Digitised by Project Gutenberg, eBook #39586 (https://www.gutenberg.org/ebooks/39586). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Mexico. Associated with Mexico by a demonym leading its title: Mexican (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • two cups of either
  • one-half cup chipped dried beef
  • one-half cup chopped mushrooms
  • two tablespoons green chile pulp
  • two cups tomatoes

Method

  1. Cook and drain macaroni or spaghetti, two cups of either;
  2. heat one-fourth cup olive oil, add clove of garlic and one-half cup chipped dried beef, cook until beef curls, add tablespoon flour, brown, add one-half cup chopped mushrooms, two tablespoons green chile pulp, one large pimiento chopped fine, add two cups tomatoes, cook all together, salt to taste, mix with macaroni, put in baking dish, cover with grated Mexican cheese (Queso Mexicano), bake till cheese is melted.
  3. Calabasas (Summer Squash) Cook round summer squash in salted water until tender;
  4. remove centers.
  5. Mix with egg, bread crumbs and grated cheese, salt and chile powder.
  6. Fill center of squash, pile high, sprinkle with cheese, and bits of butter;
  7. bake in a hot oven.
  8. Garnish with bits of red chile pepper and chopped parsley mixed with a little hot butter.