Cook spaghetti in boiling salt water for 15 minutes. Meanwhile, chop bacon.
Core pepper and chop finely. Put bacon in saucepan, cook until crisp. Stir
in cheese, parsley, cream, green pepper. Cook slowly 5 minutes.
Drain spaghetti, toss with butter, place in greased oven dish. Roll
up ham slices, lay on spaghetti, cover with bacon sauce. Sprinkle with
herbs. Bake at 425 degrees for 10 minutes. Serve hot.
MARILYN'S SPAGHETTI
Serves 4
1 lb. hamburger
1/2 onion
1/2 tsp butter
2 tsp chili powder
1 tsp dry mustard
2 tsp salt
2 stp oregano
1/2 tsp pepper
1 can tomato paste
1 box Chef Boyardee Spaghetti mix (or 1 package spaghetti and 1 small
can tomatoe sauce)
1 small can light beer or 1-2 cups red wine
Saute onions in butter. Add meat and brown. Add chili powder, pepper, salt,
dry mustard and simmer.
Add tomato paste, Chef Boyardee tomato sauce, sprinkle in oregano and
add wine or beer to taste. Let simmer on low.
Add water and salt to taste.
Boil and drain noodles. Serve separately, or mix noodles into spaghetti
sauce.
SPAGHETTI WITH HAM AND
PEAS
(4 servings)
1 8 oz. package spaghetti
1/4 cup butter
1 tbsp. flour
1/4 tsp. salt
1/4 tsp. cracked pepper
1-1/2 cups half & half
1 10 oz. package frozen peas, thawed
1 cup fontona cheese
1 cup mozzarella cheese
1 4 oz. package sliced, cooked ham
Prepare spaghetti as label directs. Drain, keep warm.
Meanwhile, in 3 quart saucepan, over low heat, melt butter; stir in
flour, salt, pepper; gradually stir in half and half. Cook, stirring,
until thickened. Add peas (thawed) and shredded cheeses, stir in ham;
heat.
In large bowl, toss spaghetti and cheese mixture until spaghetti is
well coated. Serve immediately.
