- 1 lb spaghetti
- 1-1/2 lbs bacon
- 2 cups onion, minced
- 1-1/2 cup green pepper, minced
- 1-1/2 cup celery, minced
- 1 quart V-8 juice
- 1 small can tomato paste
- 2 tbsns bacon drippings
- Pat of butter
- Salt and pepper to taste
Cook spaghetti until partially done; drain. Fry bacon crispy; drain. Cook onion, green pepper, and celery with V-8 juice. Add to spaghetti and bacon.
Stir in tomato paste, bacon drippings, and butter. Season with salt and pepper. Simmer until thickened. Six servings.
(Origin - "Favorite Recipes of University Women - Casseroles including Breads" published by the American Association of University Women; Montgomery, Alabama branch; 1970. Recipe by Audrey D. Kelly of the Cumberland, Maryland branch of the AAUW.)
More "Lost" Pasta RecipesThomas Jefferson's Macaroni and Cheese (1802)Creamy Veal Paprika on Buttered Noodles (1958)
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