Spaghetti

Ingredients

• Cook spaghetti {Yz lb for medium family)
• in salted water.
• Fry in butter but do not brown 1 can tomatoes (puree)
• 1 or 2 onions chopped fine
• 1 small can corn
• 1 green pepper
• 1 can mushrooms
• When cooked, add: 2 tbsp Worcestershire sauce
• Fry y2 lb round steak ground until brown and add to mix- ture.

Method

1. 1

   Mix this with the cooked spaghetti and add grated cheese.

2. 2

   Bake in casserole about 30 minutes.

3. 3

   If the spaghetti is inclined to be dry when you go to bake it, add a little water or tomato sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 21. The excerpt below is the record exactly as published.

Spaghetti Italienne 1 2 lb spaghetti salt and pepper to taste Y cup grated cheese 1 onion Y lb ground round steak 1 green pepper 1 five cent can tomato paste T/> cup oil, or melted butter 1 small can corn 1 tsp Worcestershire sauce Put spaghetti into boiling salted water and cook until ten- der. In the meantime, chop the onion and green pepper and fry brown in the fat, add the tomato paste, salt and pepper, Worcestershire sauce. Combine this with the cooked spa- ghetti and the corn. Pet simmer while you brown the ground round steak in a hot dry pan. Break it up while it is brown- ing and add a little hot water to thin it and to take up the brown gravy. Add to the other ingredients and cook slowly for 2 hours. The cheese goes in the last half hour of cooking. Garlic and cayenne pepper may be added if desired. This serves eight people. — Mrs. J. M. McColl. -50- Thursday Club Delicacies Luncheon Dishes Spaghetti American 1 lb ground round steak 1 Bell pepper 1 large oir'on 3 large fresh tomatoes 2 cans tomato sauce 1 large package spaghetti Brown meat in skillet, add pepper, onion and tomatoes, all of which have been finely cut. Cover and cook one hour. Boil spaghetti in salted water until tender, drain and combine with meat and sauce. Add canned tomato sauce, season and cook T 2 hour longer. Add cheese if desired. Splendid for picnics and outings. — Mrs. James Herndon Hicks. Spanish Spaghetti (This will serve 12 people.) One large package (Woodcocks) spaghetti. Boil }i hour. Drain, heat yi cup salad oil. Cut up fine 1 onion, 1 garlic clove, 2 bell peppers, chop and add to oil and fry all for 10 minutes. Then add /4 lb hamburger steak with 2 tbsp of water and cook 10 more minutes. Then add cooked spaghetti and 1 cup grated cheese. To this add 1 can corn, 1 can Campbell's tomato soup, 1 small olives (cut up). Put in large pan, cover with bread crumbs and grated cheese and bake 20 minutes. De- licious. — Mrs. Charles W . Curtis. Spaghetti Cook spaghetti {Yz lb for medium family) in salted water. Fry in butter but do not brown 1 can tomatoes (puree) 1 or 2 onions chopped fine 1 small can corn 1 green pepper 1 can mushrooms When cooked, add: 2 tbsp Worcestershire sauce Fry y2 lb round steak ground until brown and add to mix- ture.

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