Spaghetti

Ingredients

• % pound of thin spaghetti
• Melt % cup margerine
• 1 tablespoon Parmesan cheese

Method

1. 1

   Boil spaghetti according to pkg.

2. 2

   Drain in colander.

3. 3

   Melt 0.5 cup margarine in pot until it bubbles and add spaghetti and 1 tablespoon Parmesan cheese.

4. 4

   Cook over low heat for a few minutes.

5. 5

   Extra good and rich with sauce.

Nutrition per serving

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 2. The excerpt below is the record exactly as published.

spaghetti > * cup rice small pieces 1 teaspoon salt Cook Spaghetti in butter over medium heat until light brown. Add water, rice and salt. Bring to boil. Cover tightly and cook over low heat 15 minutes. Use Lebanese spaghetti or vermicelli. Yogurt Recipe 1 quart pastuerized or 1 tablespoon yogurt homogenized milk Boil milk-- it must rise in pan. Let stand until it is cool enough to hold your little finger in milk to slow count of ten. Dissolve tablespoon yogurt in little of boiled milk. Add to remainder of milk. Pour into a container with a tight lid. (I use a pyrex bowl.) Cover tightly and cover bowl with cloth. (I use a tablecloth.) Let set for three or four hours. Remove cloth when it looks like a set custard and put in refrigerator. Let chill and eat on rice or with bread. Jiae Tahini Sauce Tehini is an exotic oil groung sesame seeds. You will find upon purchasing a can of tahini that the oil has separated from the liquid. Make sure it is thoroughly blended before measuring. Put in blender if possible. 4 tablespoons tahini 3/4 cup water 1% lemons squeezed 1 teaspoon salt 1 clove garlic Dissolve tahini in water, mash garlic and add to tahini with salt. Stir in lemon juice. If tahini is still thick add a littlw more water and lemon juice. This sauce is very good over broiled fish, boiled shrimp and fried cauliflower. Mama's Omelet 1 paund crab meat salt and pepper 1 bunch green onions to taste % stalk celery 7 eggs parsley to taste % cup oil to fry in oregano to taste Saute vegetables in pot. Add crab meat, eggs, oregano, pepper. Stir well. Fry in skillet. Drop like you do pancakes. 12 Marie's Spaghetti Sauce Place in pot on low heat: 2 cups canned tomatoes (I blend mine) 1 can tomatoe sauce (8 oz) 1 cup water While this is heating mix the following ingredients: lb ground chuck ege slightly beaten cup bread crumbs teaspoon oregano small onion - finely tablespoons olive chopped oil cup tomatoe sauce teaspoon salt teaspoon pepper eo ee Nie pe re ne In a bowl beat egg slightly. Add rest of ingredients except olive oil and mix well. Roll into walnut size balls. Put olive oil in skillet and fry meat balls until brown on each side (be careful not to overcook them). When done, lift out with fork and put into pot with tomatoe sauce mixture. Place following ingredients in skillet and saute 10 minutes. 1 tablespoon more olive 1 clove garlic - oil finely chopped 1 small onion finely 1 teaspoon oregano chopped % teaspoon black 1 small green pepper- pepper finely chopped Then add to the above mixture and saute 15 min. more: 1 teaspoon salt 1 tablespoon sugar 1 can tomatoe paste (8 oz size) Add ingredients in skillet to mixture in pot and simmer for 1 hour. Serve over spaghetti 13 (cont'd. to page 14) Spaghetti (cont'd) % pound of thin spaghetti Boil spaghetti according to pkg. Drain in collander. Melt % cup margerine in pot until it bubbles and add spaghetti and 1 tablespoon Parmesan cheese

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