Over a Cup of Coffee: Unusual Spaghetti Recipes
Last week I wrote about a recipe that I used to make when I hadn’t been married too long. This week I was thinking about when I used to make a spaghetti casserole that had hot dogs on top. The hot dogs were left long, but I made a lengthwise slit in each one and filled it with cheese. I think the cheese was from slices that had been cut in strips. The casserole dish was put in the oven until it was hot and the cheese had melted.
I have no idea where I got the idea for this spaghetti casserole, but the spaghetti itself might have been made from a boxed meal. In those early days, when I was teaching and paying off my college loan and Lyle was in college, money was tight and we were on a strict budget.
Anyway, I was looking through my files and cookbooks, and though I didn’t find a spaghetti recipe with hot dogs, I did find a couple of unusual spaghetti recipes. These came from my old cookbook that’s missing a bunch of pages.
Holiday SpaghettiHoliday Spaghetti
4 slices bacon
1 cup minced onion
¾ cup minced green pepper
1 cup sliced mushrooms
3 tablespoons hot drippings
1 pound ground beef
2 teaspoons salt
1 teaspoon sugar
3 ½ cups cooked tomatoes, cut up
8 ounces hot drained boiled spaghetti
Heat oven to 350 degrees. Fry the bacon. Saute the onion, green pepper, and mushrooms in the hot drippings until the onions are yellow. Add ground beef and cook until browned. Add the rest of the ingredients and heat. Pour into a well-greased 2-quart baking dish. Sprinkle with grated sharp cheese. Bake 30 minutes. Serve with crisp bacon and parsley. 8 servings
Spaghetti PieSpaghetti Pie
7 ounces drained, boiled spaghetti
1 cup cottage cheese
2 eggs, slightly beaten
1 ½ teaspoons salt
¼ teaspoon pepper
1 cup grated sharp Cheddar cheese
1 egg, beaten
2 tablespoons grated Parmesan cheese
Heat oven to 350 degrees. Mix spaghetti, cottage cheese, 2 eggs, salt, pepper, and Cheddar cheese. Place in a buttered 9-inch pie pan. Top with the mixture of 1 egg and Parmesan cheese. Bake 45 to 50 minutes or until a silver knife inserted into the middle comes out clean. Serve warm, garnished with parsley. You may serve it in pie-shaped wedges. Makes four to six servings.
Do you remember favorite dishes that you used to cook up years ago but don’t cook now? If so, write to me at Box 415, Craig 81626 and tell me about them or call me at 970-824-8809 and tell me about them in person.
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