| Spaghetti has always been a favorite
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| | pieces, drained1 (2 1/4 oz.) can sliced
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| family meal. My teenage daughter will eat
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| | ripe olives, drained2 tsp. dried oregano1
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| leftover spaghetti for breakfast, lunch,
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| | lb. hamburger, browned12 oz. spaghetti,
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| and as a mid-afternoon snack. Not
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| | cooked and drained2 c. shredded Cheddar
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| everyone loves spaghetti so much that
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| | cheese1 can cream of mushroom soup1/4 c.
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| they will go to that extreme, however,
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| | water1/4 c. grated Parmesan cheeseIn a
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| and the same meals can getting boring
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| | large skillet, saute onion and green
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| after awhile. Here are some ways to jazz
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| | pepper in butter until tender. Add
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| up this old favorite:Italian Sausage
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| | tomatoes, mushrooms, olives, and oregano.
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| Spaghetti2 lbs. Italian sausage48 oz.
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| | Add ground beef. Simmer, uncovered for 10
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| spaghetti sauce1 (6 oz.) can tomato
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| | minutes. Place half of the spaghetti in a
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| pasteGreen pepper, sliced thin1 lg.
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| | greased 13x9x2-inch baking dish. Top with
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| onion, sliced thin1 tbsp. Parmesan
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| | half of the vegetable mixture. Sprinkle
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| cheese1 tsp. parsley flakes1 c.
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| | with 1 c. cheddar cheese. Repeat layers.
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| waterPlace sausage in skillet and cover
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| | Mix soup and water until smooth; pour
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| in water. Simmer 10 minutes; drain.
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| | over casserole. Sprinkle with Parmesan
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| Meanwhile, place remaining ingredients in
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| | cheese. Bake, uncovered, at 350 degrees
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| crock pot. Add drained sausage and cover;
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| | for 30 to 35 minutes. Six to 8
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| cook on low 4 hours. Increase to high;
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| | servings.Chicken Spaghetti Casserole1/2
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| cook 1 hour more. Cut sausage in
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| | c. margarine1 c. chopped red bell pepper1
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| bite-size slices and serve over cooked
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| | (4 oz.) can sliced mushrooms, chopped1/4
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| spaghetti. Sprinkle with more Parmesan,
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| | c. chopped hot pepper rings2 c. chicken
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| if desired.Irish Italian Spaghetti1
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| | broth1/4 c. flour2 c. cooked chicken,
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| onion, chopped2 tbsp. vegetable oil1 lb.
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| | chopped1 (4 oz.) can diced pimento1 tsp.
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| ground beef1 tsp. salt1/4 tsp. pepperDash
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| | salt1 oz. chopped slivered almonds1/2 lb.
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| of red pepper1/2 tsp. chili powder1/2
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| | spaghetti, broken4 slices American
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| tsp. tabasco sauce1 can cream of mushroom
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| | cheeseMelt margarine and cook peppers and
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| soup1 can condensed tomato soup1 (8 oz.)
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| | mushrooms until tender; add flour and
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| package spaghetti1/2 c. grated Parmesan
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| | blend well. Add chicken broth. Cook and
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| cheeseBrown onion in oil. Add meat and
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| | stir until thickened. Add chicken,
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| seasonings. Brown lightly, cover. Simmer
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| | pimento, and seasonings; heat and add
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| 10 minutes. Add soups, cover and simmer
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| | almonds.Cook spaghetti in boiling water
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| 45 minutes. Cook spaghetti. Cover with
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| | for about 9 minutes. Drain and mix with
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| sauce and Parmesan cheese.Baked
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| | previous ingredients. Place in casserole
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| Spaghetti1 c. chopped onion1 c. chopped
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| | dish and cover with slices of American
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| green pepper1 tbsp. butter or margarine1
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| | cheese. Heat at 325 degrees until cheese
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| (28 oz.) can tomatoes with liquid, cut
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| | is melted (approx. 30 to 45 minutes).
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| up1 (4 oz.) can mushroom stems and
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| | Serve.
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