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Tried & True Money-Saving Meals, Creamettes, 1981
It's not just for baking -- the Midwest's hearty spring wheat is perfect for pasta. In 1912, Minneapolis grocer James T. Williams invented the first quick-cooking elbow macaroni by making it with a thinner wall and larger hole. From its humble beginnings, Creamette's dried pastas are now sold in 37 states.
Pasta is often the main starch in baked dishes. These are known as a "hotdish" here in Minnesota while others call them "casseroles." |