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OF THE 1940'S & 50'S





Poor Day

Submitted by: Ginny from Houston, Texas

Ginny writes: "This was my grandmother's recipe for dinner when the budget and the pantry registered near zero.  I was seven before I realized what the name meant.  Thought it was some French concoction, as in Por Dei.   Was I surprised to learn it was "Poor Day"."

1 lb. elbow macaroni (substitute whatever pasta is in pantry)
1/2 lb. bacon (substitute left over ham) Can use more bacon if you have it
1 large can tomatoes, drained and chopped (substitute stewed tomatoes)
l large onion, chopped
Lots of freshly ground pepper
Salt to taste

Possible additions: green pepper, a jalapeno (Tx. addition), black olives, herbs.  I prefer it "plain" but that may be Proustian.

Cook macaroni according to package directions.  Drain.

Chop bacon and sauté in a heavy skillet until crisp and browned.  Remove bacon reserving 1 tbs. fat in the skillet.  To the skillet, add the onion (and any additions) and sauté until transparent.  Add tomatoes and cook for about 10 minutes.   Stir in macaroni, season to taste and serve.  Corn bread in an iron skillet goes great with this.

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