A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006.

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Entry from November 13, 2006
Chili Mac

"Chili Mac” recipes are all over the internet. It’s Southern comfort food—ground beef, elbow macaroni, and tomato sauce (or something hotter). The dish dates to at least 1902.


Cooks.com
CHILI MAC

1 lb. ground beef
1/2 lb. uncooked elbow macaroni
1 (16 oz.) can tomato sauce
Italian seasoning
Onion powder
Garlic powder
Salt & pepper

Cook macaroni in separate pot according to the package directions and set aside. Brown beef in skillet until crumbly. Drain, leaving about 1 tablespoon of the grease in skillet. Add tomato sauce. Now add the cooked, drained macaroni and mix well. Stir in the seasonings to taste. Then simmer about 10-15 minutes to blend the flavors. If not moist enough you may add 1 (6 ounce) can of tomato sauce.

8 August 1902, San Antonio Express, pg. 10:
“Chilimac.”
We beg to announce to the public that we are introducing an entirely new food article called

“CHILIMAC.”

This article is a compound of Italian paste with extract of beef, celery and Mexican chili pepper, etc. The compound speaks for itself and it is indeed one of the most wholesome, nourishing and delicious foods for rich and poor and we can conscientiously recommend it.

We place Chilimac on the market in two forms, viz. Thimbles and Vermicelli. Thimbles are a large macaroni cut into pieces an inch in length, while vermicelli differs from ordinary vermicelli only in color and taste. Both forms are particularly adapted for soups as well as all other dishes for which you will find recipes in our Chilimac Cook Book.

The following grocery stores carry the Chilimac in stock, who will also furnish you with a cook book with your first purchase. Please give it a trial.

Yours very truly,
SAN ANTONIO PASTE WORKS (...)

22 February 1903, Washington Post, pg. 1 ad:
Hot Tamales and Chili Mac, at 503 12th st. nw.  Open till 1 a. m.

1 July 1914, Nevada State Journal (Reno, NV), pg. 4 ad:
The Bank Cafe
And Chili Parlor
Chili Con Carne 10c; Ham and Eggs 20c; Chili Mac with Edam Cheese 15c; German Fired Potatoes 5c; and other good things to eat. 

25 June 1925, Sheboygan (WI) Press, pg. ?, cols 7-8 ad:
A Smacking Good
Chili-Mac
15c for bowl
Buy a quart for home use at...60c
We will pay $10 in cash to anyone who can make better Chili-Mac than we
do.
(...)
_De Luxe Restaurant_
512 North Eighth St.  Phone 286-J

(Trademark)
Word Mark THE ORIGINAL CHILI MAC
Goods and Services (ABANDONED) IC 029. US 046. G & S: Chili food product
consisting f spaghetti, beans meat sauce with spices, and cheese
Mark Drawing Code (3) DESIGN PLUS WORDS, LETTERS, AND/OR NUMBERS
Design Search Code 020107 020131 110325
Serial Number 74015564
Filing Date January 2, 1990
Current Filing Basis 1B
Original Filing Basis 1B
Owner (APPLICANT) Frass, Melvin R. DBA Mel Frass Co., Inc. UNKNOWN OHIO
P.O. Box 236 Delaware OHIO 43015
Type of Mark TRADEMARK
Register PRINCIPAL
Live/Dead Indicator DEAD
Abandonment Date March 14, 1991

Posted by Barry Popik
Texas (Lone Star State Dictionary) • (0) Comments • Monday, November 13, 2006 • Permalink