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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 8 |
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A recipe my mother used to make when I was a child. Ingredients:
4 tablespoons butter |
2 tablespoons salad oil |
2 medium onions, peeled and finely chopped |
1/2-1 garlic clove, minced |
2 cups canned tomatoes |
1/2 teaspoon salt |
1 pinch pepper |
1/8 teaspoon salt |
1/4 teaspoon basil |
1 bay leaf |
1 tablespoon cornstarch |
1 tablespoon cold water |
8 ounces noodles |
3 cups old cheddar cheese, finely grated |
1/2-3/4 cup sliced ripe olives, pimento stuffed |
Directions:
1. Combine 2 tablespoons butter and salad oil in saucepan over low heat; add onion and garlic and cook, stirring frequently until onion begins to brown.
2. Add tomatoes, sugar, salt, pepper, basil and bay leaf and bring to boiling point, stirring gently to avoid breaking up tomatoes.
3. Simmer about 15 min.; remove from heat and discard bay leaf.
4. Blend cornstarch and cold water until mixture is smooth; add about 1/2 cup hot tomato mixture and blend thoroughly, then stir it into remaining mixture in saucepan.
5. Cook over moderately high heat, stirring constantly until thick.
6. Remove from heat.
7. Cook noodles, drain, rinse with hot water, then drain again thoroughly.
8. Toss in a large bowl with remaining butter, and 2 cups cheese; add tomato sauce and olive slices and toss the second time.
9. Put in a 7-cup baking dish, sprinkle with remaining cheese and bake in 350 oven for 30 to 45 minutes.
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