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Great Recipes From the Past

Pasta

Spaghetti Sauce Supreme

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Here’s a long-simmered spaghetti sauce from the Cross Country Cookery cookbook.

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Spaghetti Sauce Supreme

Ingredients

  • 1/4 cup olive oil
  • 2 large onion finely chopped
  • 1/4 lb ground round per person
  • 1 can tomato paste
  • 1 large can tomato juice
  • 2 to es garlic minced
  • 2 large green peppers chopped
  • 1 tablespoon chili powder
  • 1 lb mushroom
  • 1/4 teaspoon oregano
  • 1/4 teaspoon celery salt
  • 1 teaspoon worcestershire
  • 1/4 teaspoon white pepper
  • Spaghetti Sauce Seasoning by Spice Island
  • Salt and pepper to taste

Instructions

  1. Put olive oil in skillet. Add onions and cook slowly (don't brown.)
  2. Add meat and brown.
  3. Add tomato juice, chili powder dissolved in tomato juice to prevent from lumping, garlic, celery salt, worcestershire, salt, pepper, and spaghetti sauce seasonings. Let simmer about 3 hours.
  4. During last hour of cooking put in green pepper.
  5. Just before serving, put in mushrooms that have been sauteed in butter. Allow full cup sauce for each person.
  6. Make "nest" of cooked spaghetti to cover plate. Fill center with sauce. Sprinkle with parmesan cheese.

Recipe Notes

This recipe is from Bitsey Beasley.

 

Double Cheese Macaroni and Cheese

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This is a family favorite main dish augmented by extra cheese for flavor and moistness.

Reader Kimberly lamented the loss of a favorite baked mac and cheese. She said it “used cottage cheese, shredded cheddar, a sauce made to pour on top,” and that it was a layered dish. None of the other mac and cheeses quite right, so I’m hoping this is the one.

You may use another favorite cheese in this recipe in place of the cheddar. Bits and ends of Jack, colby, Swiss, go well. Aromatic cheeses will be characteristically aromatic, however, they taste good in this dish, too.

Makes 1 2-quart baking dish worth of mac and cheese.

Pasta, Rice, and Potatoes Section 18, Card 6

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Double Cheese Macaroni and Cheese

Course Main Course
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour

Ingredients

  • 8 ounces elbow macaroni
  • 1 1/2 cups sharp Cheddar cheese shredded
  • 1 12-ounce package creamed cottage cheese
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/2 cup soft bread crumbs optional
  • 2 tablespoons butter melted

Instructions

  1. Preheat oven to 375. Grease a 2-quart baking dish and set aside.

  2. Cook macaroni according to package directions. Drain.

  3. Alternate layers of macaroni and cheddar and cottage cheese in greased 2-quart baking dish beginning with macaroni and ending with cheese.

  4. Melt the 1/4 cup butter in saucepan; stir in flour to make a smooth mixture. Blend in milk gradually. Heat to boiling, stirring constantly.

  5. Cook until sauce has thickened, about 2 minutes. Add salt and pepper. Pour over macaroni and cheese.

  6. Mix bread crumbs, if used, with melted butter. Sprinkle butter or mixture over macaroni and cheese. Casserole may be covered and refrigerated at this point if desired.

  7. Bake at 375 for 30 to 35 minutes. If refrigerated, increase baking time by 10 minutes.

 

Noodles Tetrazzini

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This is a good recipe for using up leftover pork, chicken, or turkey. It is inexpensive, yet delicious, and can be completely prepared, then refrigerated or frozen for later use.

Pasta, Rice & Potatoes #69 Card 18

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Noodles Tetrazzini

Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 22 minutes
Servings 4 servings

Ingredients

  • 8 oz. noodles uncooked
  • 4 oz. mushrooms sliced
  • 4 tablespoons butter
  • 1/2 cup all-purpose flour
  • 2 cups half and half or milk
  • 2 cups pork cooked and cubed
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup parmesan cheese grated
  • tomatoes diced
  • parsley chopped

Instructions

  1. Cook noodles according to package directions. Drain and set aside.
  2. In large skillet, saute mushrooms in the heated butter. Add flour. Cook, stirring, until smooth. Gradually add half and half or milk, stirring, until smooth and thickened. Add noodles, pork, salt, black pepper, and 1/4 cup of the cheese. Heat through.
  3. Pour into greased baking dish. Sprinkle with remaining cheese. Place under broiler for 2 to 5 minutes or until golden brown. Sprinkle with tomatoes and chopped parsley before serving.

Recipe Notes

  • The 'greased baking dish' size is not listed on the recipe card.
  • Good served with tossed green salad with Italian dressing and hot crusty rolls.
  • For the pork, you can substitute 2 cups cooked, shredded chicken or turkey.
  • If casserole is frozen, thaw in refrigerator 1 day and bake at 350 for 45 minutes or until bubbly.
  • For 2 servings: Half of the ingredients.
  • For 8 servings: Double the ingredients. Use 3 1/2 cups half and half or milk.

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