Friday, April 13, 2018

American Spaghetti with Bacon (1970)

  • 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 Recipes
Thomas Jefferson's Macaroni and Cheese (1802) Creamy Veal Paprika on Buttered Noodles (1958)

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