Yorkville Macaroni Recipe
Ingredients
| Bacon | 1/2 pound, sliced | |
| Onion | 1 Large, sliced | |
| 1/2 pound elbow macaroni, cooked and drained | ||
| Tomato sauce | 1 Cup (16 tbs) | |
| Apple sauce | 2 Cup (16 tbs), canned | |
| 1 cup shredded natural sharp cheese | ||
| Dry mustard | 1/8 Teaspoon | |
| Worcestershire sauce | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
Directions
Fry bacon until crisp, drain on paper towels.
Reserve 4 or 5 slices for garnish, crumble remaining slices.
Saute onion slices in a little of the bacon drippings.
Combine all ingredients, stirring in crumbled bacon.
Place mixture into a 2-quart buttered casserole and bake in a 350° F.oven for 25 minutes.
About 5 minutes before baking is completed, arrange reserved bacon slices on top of casserole mixture.
Reserve 4 or 5 slices for garnish, crumble remaining slices.
Saute onion slices in a little of the bacon drippings.
Combine all ingredients, stirring in crumbled bacon.
Place mixture into a 2-quart buttered casserole and bake in a 350° F.oven for 25 minutes.
About 5 minutes before baking is completed, arrange reserved bacon slices on top of casserole mixture.
Chef
