When I was a young girl still in school, I was given the task each Saturday to bake cookies or cup cakes for our school lunches. Usually during the week it was also my duty to make the salad for our dinner.
I knew very little about preparing a meal and almost nothing about cooking. I could fry an egg, boil water, cook hot dogs, and fry a burger, bake cookies, but that was about it.
In 1949 when my betrothed and I went to the County Court house to purchase our marriage license we were also given a free cook book that contained some coupons and some wonderful hints and recipes for the newly weds.
I began to experiment and slowly learned to vary my cooking. In the book I discovered a spaghetti recipe that I used during the time our children were growing up. What made it different was the fact that it called for a can of whole kernel corn in the sauce, and the spaghetti was all mixed together.
Years later my son’s wife decided to make him some spaghetti. As he was served his meal, he asked politely, “Where is the corn?” My children always thought this was the way spaghetti was supposed to be! Here I share my favorite Spaghetti recipe.
Hazel’s Spaghetti with Sauce
1 lb. lean ground beef
1/2 chopped onion
1 garlic clove, minced (I use a garlic press)
3 cans tomato sauce (8 oz. can)
1 can tomato paste
1 can water (I use the water to get all the extra sauce out of cans
1 tsp dried parsley
1 tsp. Italian seasoning, crushed
1/8 tsp salt
1/8 tsp. pepper (optional)
1 can whole kernel corn drained
8 oz. dry spaghetti, cooked in salted water with a T of oil and drained when tender.
In medium skillet, brown beef with onion and garlic. Drain well. Stir in tomato sauce, paste, water and seasons, salt, and pepper. Simmer for 15 minutes, stirring occasionally. Last 5 minutes add corn, to sauce. Mix the cooked spaghetti into the sauce. Serve with a green salad and hot French bread.
This post has been entered in Ann Kroeker’s, Food on Fridays at http://annkroeker.com/
Do visit her site and gather up some delicious and nutritious recipes.
I knew very little about preparing a meal and almost nothing about cooking. I could fry an egg, boil water, cook hot dogs, and fry a burger, bake cookies, but that was about it.
In 1949 when my betrothed and I went to the County Court house to purchase our marriage license we were also given a free cook book that contained some coupons and some wonderful hints and recipes for the newly weds.
I began to experiment and slowly learned to vary my cooking. In the book I discovered a spaghetti recipe that I used during the time our children were growing up. What made it different was the fact that it called for a can of whole kernel corn in the sauce, and the spaghetti was all mixed together.
Years later my son’s wife decided to make him some spaghetti. As he was served his meal, he asked politely, “Where is the corn?” My children always thought this was the way spaghetti was supposed to be! Here I share my favorite Spaghetti recipe.
Hazel’s Spaghetti with Sauce
1 lb. lean ground beef
1/2 chopped onion
1 garlic clove, minced (I use a garlic press)
3 cans tomato sauce (8 oz. can)
1 can tomato paste
1 can water (I use the water to get all the extra sauce out of cans
1 tsp dried parsley
1 tsp. Italian seasoning, crushed
1/8 tsp salt
1/8 tsp. pepper (optional)
1 can whole kernel corn drained
8 oz. dry spaghetti, cooked in salted water with a T of oil and drained when tender.
In medium skillet, brown beef with onion and garlic. Drain well. Stir in tomato sauce, paste, water and seasons, salt, and pepper. Simmer for 15 minutes, stirring occasionally. Last 5 minutes add corn, to sauce. Mix the cooked spaghetti into the sauce. Serve with a green salad and hot French bread.
This post has been entered in Ann Kroeker’s, Food on Fridays at http://annkroeker.com/
Do visit her site and gather up some delicious and nutritious recipes.
2 comments:
Cute story .
I have never tried corn on spaghetti but now I will...And great memories you shared here! Happy weekend!
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