Friday Flashback

I have an extensive collection of older community cookbooks as well as recipes collected by my mother and her friends dating back to the 1940’s. On Fridays, I feature some older “tried and true” recipes that I think are worthy of bringing back into circulation.

This week’s recipe is from Forum Feasts, originally printed in 1968 and one of the most successful fundraising cookbooks, with over 300,000 copies sold before the last printing in 1988. The book was written to raise money for the Forum School in Waldwick, New Jersey, a school for children with autism, schizophrenia, and other neurological disorders.

 Million Dollar Spaghetti 

Submitted by Mrs. F. Irving Walsh, who commented: “This recipe won a trip to Italy for a friend who passed it on to me.”

6 servings

1          (7-ounce) package thin spaghetti
1          tablespoon butter
1½       pounds ground beef
Salt and pepper to taste
2          (8-ounce) cans tomato sauce
1          (8-ounce) package cream cheese
¼         cup sour cream
½         pound cottage cheese
⅓         cup chopped scallions
1          tablespoon minced green pepper
2          tablespoons melted butter

Cook the spaghetti according to package directions for al dente and drain. Melt the butter in a large skillet and sauté the ground beef until browned. Add the tomato sauce and salt and pepper to taste. Remove from heat. In a medium bowl, combine the cream cheese, sour cream, cottage cheese, scallions, and green pepper. Spread half of the spaghetti in a 2-quart baking dish. Cover with the cheese mixture. Spread the remaining spaghetti on top and drizzle the melted butter over the spaghetti. Spread the tomato-meat sauce over top. Chill for 1 hour or more. Remove from the refrigerator 20 minutes before baking. Preheat the oven to 350 degrees. Bake the casserole until hot and bubbly, about 45 minutes. Especially good served with green salad and French bread.

 

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