I was just now looking for a recipe to post and came across one for tomatoes with macaroni.

The last time I had this was at the excellent Lambert's Cafe in Sikeston, Missouri, just above the 'bootheel' in southeast Missouri.

Lambert's Cafe is the famous 'home of the throwed rolls' where the waiters periodically come out of the kitchen with fresh hot yeast rolls and throw them across the room into the outstretched hands of the customers. I know it sounds tacky, but it's a lot of fun, and they are really good, and there is sorghum syrup to put on them.

The waiters also serve what they call 'pass-arounds' - they come around with big bowls of side dishes including fried potatoes & onions, macaroni & tomatoes, black-eyed peas, and fried okra. In addition, you order a plate of food with more side dish choices.

One time we drove 200 miles out of our way and waited 90 minutes to eat there, and it was worth it. That particular time, Mr. KitchenTales dropped his lovely throwed roll on the floor but went ahead, picked it up, and ate it. I was horrified, as were the folks at the next table, but as he points out, it didn't make him sick, so there.

I've had this next recipe served cold or warmish, it's not a casserole that gets baked, it's more of a salad, but definitely runnier, almost more like tomatoes with some macaroni. This recipe here says to heat it, so I guess it's served hot.

Macaroni with Tomatoes
3 Bacon Strips
1/2 c. Onion, chopped
4 Whole Cloves
3 Bay Leaves
2 Tbsp. Flour
1 small can Stewed tomatoes (with onions, green pepper, celery)
2 c. Dry Macaroni
1/2 teaspoon sugar
Pinch of Salt
Dash of Pepper

Fry bacon until crisp; Set aside. Add chopped onion, cloves and bay leaves to skillet. Stir until onions are done. Mix in flour. Add tomatoes. Pour over cooked, drained macaroni and heat with salt, pepper and margarine. Fish out the bay leaves and cloves before serving, if you can find them. Serves 4.

I consider this next recipe to be a cousin of the macaroni and tomatoes.

Okra and Tomatoes
1 1/2 cups fresh okra (or sliced frozen)
1/2 cup onion, chopped
1/2 cup green pepper, chopped
2 tablespoons oil
1 tablespoon sugar
1 teaspoon flour
3/4 teaspoon salt
1/4 teaspoon pepper
3 tomatoes, peeled and quartered (or canned diced)

Cook the fresh okra, covered, in a small amount of boiling salted water for 10 minutes (probably less for frozen), and drain. Cook the onion and green pepper in the oil until tender but not brown; blend in the sugar, flour, salt and pepper. Add the tomatoes and drained okra and heat through. Makes 4 servings.

Oh, just have fun with it, pretend you're getting ready for a down-South potluck.