Macaroni, Creole Style from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Boil the macaroni according to the preceding recipe. When done, drain through a colander without breaking the lengths. Season well with salt and pepper. Put one tablespoonful of butter in a frying ...
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Ingredients
- ½ Pound of Macaroni
- ½ Can of Tomatoes, or 6 Fresh Ones
- A Tablespoonful of Butter
- A Tablespoonful of Flour
- Salt
- Pepper
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