OCTOBER

OCTOBER

November 29, 2012

Easy Cheesy Spaghetti..A Season of Baking



"The ladies of the family crammed into their schedules, the added excitement of cooking and baking and preparing seasonal delicacies. They obviously enjoyed it and their attitude increased the peaking anticipation in us children. "Are you ready for Christmas?" "Lawsy mercy, no! Only two cakes done and not enough daylight to turn around!"

"Auntie was the cake -maker in the family. Her name was Sara Mary, but her parents and brothers called her "Sack." They are all dead now and unavailable for explanation, and I never thought to ask the derivation of that nickname. The children called her "Auntie." She made the fruitcake first and she always liked to have that one, with it's richness of nuts, citron and pineapple, cherries and raisins, out of the way long before Thanksgiving so that it would season. She kept it stored in a tightly fitting lidded lard can and twice a week she would douse it with blackberry wine. This was the wine she made herself and for a teetotaling Baptist, she was inordinately proud of it." excerpt....."Christmas Gift"


Easy Cheesy Spaghetti
1 lb. ground chuck
1 onion, chopped
1 green pepper, chopped
1 clove garlic, minced
1 can Mushroom Soup
1 can Tomato Soup
1 soup can of water
1/2 lb. medium cheddar cheese, grated, plus additional for topping
salt and pepper to taste
1/2 lb. thin spaghetti

Brown the ground chuck with onion, green pepper and garlic. Add the soups and 1 soup can of water. Let simmer for one hour. Add the cheese, salt and pepper. Stir until the cheese is melted. Cook spaghetti until al dente and drain well. Put into a greased 2 quart baking dish and top with additional grated cheese. Bake at 350 degrees F. for about 30 minutes. ~ Jackson, MS.

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