Okay, I know as heart patients we should be eating healthy foods, but there are times when I like to indulge. The purpose of this thread is to throw out some really good, but not necessarily healthy recipes.
I'll start with the first recipe. This was a favorite as a kid growing up, and us kids used to always fight for it. Dad would always make it with Ham, so New Years or Easter we would have it. I hope you enjoy it.
Dad's Baked German Spaghetti
Ingredients:
Using large sauce pan, simmer crushed tomatoes - add quartered, sliced onions and crushed, chopped garlic and add salt and pepper to taste. As this simmers add 2 to 3 cups of water and in the last 10 or so minutes add the tomato paste to thicken. Should have the consistency of good spaghetti sauce. Simmer at least 1 Hour.
Cut the New York cheese into cubes. 3/4" works best. Refrigerate until used.
Boil spaghetti until cooked (do not over cook). Add some olive oil and a dash of salt to the water.
Drain Spaghetti in a colander and while sauce and spaghetti are hot layer into 3 quart or larger casserole that is oven proof. (We use a large crock from our slow cooker)
Layer as such :
Press in any remaining cubes of cheese into top and liberally sprinkle on Parmesan cheese.
Bake in oven (uncovered) while hot for 1 hour @ 400 degrees - top should be browned and crispy (the kids love to fight for this stuff!)
The story behind this recipe is, that back in the 1930?s my father?s parents lived next to a Hungarian lady who would make this fantastic spaghetti. To the best of my father?s memories, this is how she made it. Although she was Hungarian, my father?s mother was German and coined the dish German Spaghetti.
I'll start with the first recipe. This was a favorite as a kid growing up, and us kids used to always fight for it. Dad would always make it with Ham, so New Years or Easter we would have it. I hope you enjoy it.
Dad's Baked German Spaghetti
Ingredients:
- 1 lg can crushed tomatoes
- 1 sm can crushed tomatoes
- 1 sm can tomato paste (6 oz ) (may need two cans)
- 3 med onions (Sliced, not diced)
- 2 or 3 cloves of garlic -- if they are large just two
- 3, 8 - 10 oz packages of New York sharp cheese (white only? do not get the yellow NY Sharp Cheese.) (The more cheese, the better!)
- 1½ to 2 lbs thin spaghetti
- Grated Parmesan cheese
Using large sauce pan, simmer crushed tomatoes - add quartered, sliced onions and crushed, chopped garlic and add salt and pepper to taste. As this simmers add 2 to 3 cups of water and in the last 10 or so minutes add the tomato paste to thicken. Should have the consistency of good spaghetti sauce. Simmer at least 1 Hour.
Cut the New York cheese into cubes. 3/4" works best. Refrigerate until used.
Boil spaghetti until cooked (do not over cook). Add some olive oil and a dash of salt to the water.
Drain Spaghetti in a colander and while sauce and spaghetti are hot layer into 3 quart or larger casserole that is oven proof. (We use a large crock from our slow cooker)
Layer as such :
Layer of cheese squares
Layer of spaghetti
Ladle in sauce -- do not mix!
Repeat same steps - should be able to repeat 3 times.Layer of spaghetti
Ladle in sauce -- do not mix!
Press in any remaining cubes of cheese into top and liberally sprinkle on Parmesan cheese.
Bake in oven (uncovered) while hot for 1 hour @ 400 degrees - top should be browned and crispy (the kids love to fight for this stuff!)
The story behind this recipe is, that back in the 1930?s my father?s parents lived next to a Hungarian lady who would make this fantastic spaghetti. To the best of my father?s memories, this is how she made it. Although she was Hungarian, my father?s mother was German and coined the dish German Spaghetti.
