Originally Published:
Eastern Star Cookbook, 1923
Original Images:

Boil 1/2 package spaghetti in salted water until tender; drain and rinse in cold water; chop 1 green pepper, 1 small onion and 1 stalk of celery and fry in 2 tablespoonfuls melted fat five minutes, without browning; remove vegetables from pan and fry 1/2 pound ground steak until it is brown; add 1 1/2 cups tomatoes and fried vegetables; cook 10 minutes, pour over spaghetti and cook 5 minutes.

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

One egg, beaten light; salt; flour to make stiff so you can hardly roll it out Let stand an hour, then roll up and beginning at the end slice very thin. Cook about 5 minutes. Serve hot.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

3 c. mixed vegetables (your choice), chopped, cooked and buttered
1 lb. spaghetti
1 c. cream (or half & half)
1/2 c. bleu cheese, crumbled
1 c. grated Parmesan (or Romano cheese)

Cook vegetables. Cook spaghetti according to directions. Add cream and bleu cheese to spaghetti. Toss. Add vegetables and grated cheese. Toss. Serve with additional grated cheese.

Yield: 6 servings

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

1 lb. rotini (any pasta may be substituted)
1/8 lb. melted butter or margarine
1/4 c. Italian dressing
1/2 c. grated Parmesan cheese
freshly ground pepper
1/4 c. minced parsley (optional)

Cook pasta until tender; drain. Add remaining ingredients and toss lightly to coat.

Yield: 6-8 servings

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

3 cloves garlic
2 containers ricotta cheese
1 lb. mozarella cheese
1 c. Parmesan (and/or Romano cheese)
3 eggs (or less, depending on cholesterol conscience)
9 lasagna noodles
1 28-oz. can tomato solids
1 large can tomato sauce
2 large onions, diced
1/2 lb. mushrooms, sliced
1 green pepper, diced
2 large carrots, diagonally sliced
3 zucchini, sliced
3 T. olive oil

Spices:
a pinch cumin
1/2 t. lemon-pepper
1/4 t. basil or oregano

Cook lasagna noodles in a large pot of water with salt and a few drops of olive oil until al dente. Then cool with cold water. In the olive oil, sauté the garlic, add the onion, carrots, zucchini, mushrooms and green peppers; sauté gently. When tender, add tomato solids, tomato sauce and spices. Simmer 1 hour. Add a dollop of red wine if desired.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Boil one-quarter pound spaghetti 20 minutes in salted water, then dip in cold water to separate it. Make a sauce of one cup of milk, thickened with one tablespoonful each of flour and butter melted together; grate a little cheese in it and stir in the spaghetti; heat thoroughly and serve.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Into 2 beaten eggs mix flour to make a very stiff dough; knead until perfectly smooth then divide into portions and roll to 1-16 inch thickness; lay aside to dry the outside, then fold and cut into strips 1/4 inch wide. This may be thoroughly dried and in a close jar kept any length of time. To cook, drop into boiling water, stirring occasionally to prevent sticking. When perfectly tender and the water all absorbed, add 1 1/2 cups of milk, salt, butter and bits of cheese to taste. Let this boil up well, then turn into a buttered dish, cover with grated cheese and bake until nicely brown.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Cook 1/4 pound of macaroni in plenty of boiling salted water until when pressed with a fork against the side of the kettle it can be cut in two. Drain off the hot water, then pour water through and drain again. Cook 1/2 a can of tomatoes, or take enough stewed fresh tomatoes to make 1 pint, and press through a strainer. Melt 2 level tablespoons of butter, add 3 level tablespoons of flour and cook together until smooth, then add the strained tomato and cook until it thickens. Season with salt and pepper; put in the macaroni and heat it, stirring carefully so that the sauce may not burn, but do not break the macaroni.

Originally Published:
Presbyterian King’s Daughters Cook Book, 194?
Original Images:

3 eggs, 1/2 cup uncooked macaroni, 1 1/2 cups scalded milk, 1/4 cup butter, 1 cup bread crumbs, 1 cup grated cheese.

Cook macaroni in 2 cups boiling water for 20 minutes. Pour scalded milk on bread crumbs. Add melted butter and cheese. Set in buttered baking dish in a pan of boiling water and bake 1/2 hour.

Sauce: 2 cups milk, 4 tbsps. butter, 4 tbsps. flour and seasoning, 1 small can mushrooms.

Cook for ten minutes. Serves eight. Nice luncheon dish.

Originally Published:
Presbyterian King’s Daughters Cook Book, 194?
Original Images:

1 cup macaroni (broken), 2 large onions (minced), 1 cup diced celery,
1 cup boiling salted water.

Cook for 15 minutes.

Cream sauce: 4 tbsps. shortening, 2 cups milk, 1/4 tsp. salt, 2 cups diced American Cheese, 4 tbsps. flour, 1 cup tomato soup, 1/4 tsp. pepper.

Mix and put in casserole. Put 2 or 3 slices bacon (partly cooked) on top. Bake at 350 degrees about 20 minutes.