Spaghetti

Ingredients

• 1/2 pound spaghetti
• 3 quarts boiling water
• 1/4 cup shortening (bacon fat may be used)
• 1 large onion chopped
• 1 green pepper chopped
• 1 No. 2 1/2 can tomatoes
• 4 strips bacon
• 3 teaspoons salt
• 1 tablespoon sugar
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon garlic salt
• 6 tablespoons grated cheese

Method

1. 1

   Break spaghetti into 2 inch pieces and cook in 3 quarts boiling, salted water until tender.

2. 2

   Drain.

3. 3

   Mince onion, green pepper and slice mushrooms.

4. 4

   Cook bacon and drain on paper towel.

5. 5

   Cook onions, pepper and mushrooms in bacon fat until tender, then remove from fat.

6. 6

   Brown ground beef in the same fat.

7. 7

   When meat is done, add onions, pepper, mushrooms, tomatoes and seasonings and allow to cook ten minutes.

8. 8

   Stir in cooked spaghetti and heat thoroughly, then put in well-greased baking dish and sprinkle cheese over the top.

9. 9

   Bake 30 minutes in 350° oven.

10. 10

    Garnish with bacon just before serving.

Nutrition per serving

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 21. The excerpt below is the record exactly as published.

SPAGHETTI 12 chicken livers Y2 teaspoon meat glaze 6 tablespoons butter 3 tablespoons tomato paste 4 finely chopped cloves garlic Y2 cup stock 2 large, finely chopped onions 2 tablespoons chopped, mixed 8 or 10 chopped mushrooms fresh herbs (large) 1 bowl grated cheese Salt and pepper 5 skinned coarsely chopped 1 pinch dry mustard tomatoes 1 tablespoon flour Brown the chicken livers very quickly in a little hot butter and remove. Place in the pan the remaining butter and the garlic; cook for one minute. Add the onions and cook fairly quickly until they begin to brown. Add the mushrooms and cook slowly for 5 to 6 minutes. Add salt, pepper and a little dry mustard and tomatoes; cook for 2 minutes. Remove from the fire and carefully add flour, meat glaze and tomato paste. Add the stock and stir over the fire until the mixture comes to a boil. Simmer slowly for 3 or 4 minutes. Add the herbs and the finely, chopped chicken livers. Simmer for 2 more minutes. Serve on cooked, well-drained spaghetti. Serve separately a bowl! of grated cheese. VIVIAN C. SULLIVAN (Mrs. Paul) 55 THE QUAKER COOK BOOK SPAGHETTI ¥Y2 pound spaghetti 1 4 ounce can mushrooms 3 quarts boiling water 1 pound ground beef 44 cup shortening (bacon fat 3 teaspoons salt may be used) 1 tablespoon sugar 1 large onion chopped 1 tablespoon Worcestershire 1 green pepper chopped sauce 1 No. 24% can tomatoes Y2 teaspoon garlic salt 4 strips bacon 6 tablespoons grated cheese

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