Creole Spaghetti

Ingredients

• 1 package spaghetti
• 1 can tomatoes
• 2 sweet green peppers
• 2 onions chopped fine
• 1 pound round steak run through meat chopper

Method

1. 1

   Brown the onions in two large spoons hot grease, add the chopped meat and stir lightly with a fork until the meat is seared over and slightly brown.

2. 2

   Add the can of tomatoes and the green peppers freed from seed and chopped fine.

3. 3

   Mix, cover closely and simmer very slowly one hour.

4. 4

   Do not boil hard and do not season until it has cooked one hour, then season to taste with salt, pepper and red pepper.

5. 5

   While the sauce is cooking prepare the spaghetti in small pieces.

6. 6

   Cook one package in three quarts of boiling salted water till tender, but not shapeless.

7. 7

   Drain off the hot water.

8. 8

   Blanch by pouring cold water over it and drain again.

9. 9

   When ready to serve, arrange on a broad platter a layer of the spaghetti, then a layer of sauce, another of spaghetti, then one of sauce.

10. 10

    Spread the grated cheese on top.

11. 11

    Place in oven just long enough to melt cheese and serve hot.

Nutrition per serving

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 21. The excerpt below is the record exactly as published.

Creole Spaghetti 1 package spaghetti. 1 can tomatoes. 2 sweet green peppers. 2 onions chopped fine

Cook this with the app: pantry check, scaling, and the assistant.