Pastaprinted page 58

MACARONI-TOMATO CASSEROLE

Name: MACARONI-TOMATO CASSEROLE
Yield: Serves 6-8
Ingredients: Boiled macaroni (8 oz. uncooked); Dot with 2 Tbsp. butter; 1 1/4 cup (1/3 lb.) cheese; 3/4 tsp. salt; 1/4 tsp. pepper; 2 1/2 cups seasoned cooked tomatoes

Serves 6-8

Ingredients

Boiled macaroni (8 oz. uncooked)
Dot with 2 Tbsp. butter
1 1/4 cup (1/3 lb.) cheese
3/4 tsp. salt
1/4 tsp. pepper
2 1/2 cups seasoned cooked tomatoes

Method

Place in alternating layers in buttered 12 x 7 1/2 inch baking dish:
Bake until liquid is absorbed (about 45 minutes) at 350 degrees. Serves 6-8.

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Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U07

Rights. Issued in 1976 by the Washington State Chefs Association, which still exists and is the rights holder. In United States law a recipe's bare list of ingredients is generally not copyrightable; the headnotes, the hand-drawn artwork and the compilation as a whole are. Living people are named throughout, and the rosters carry employer affiliations — treat the names as personal data, not decoration.

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