1 lb spaghetti
1 tbsp salt
1 medium onion, chopped
4 tbsp cooking oil
15 oz tomato sauce
16 oz tomatoes, chopped
1 salt, to taste
1 pepper, to taste
9 oz cheddar cheese
1/4 cup seasoned breadcrumbs
Directions
Boil spaghetti for 15 minutes in salted water; drain. Make tomato
gravy by frying onion in oil, adding tomatoes and salsa, then salt
and pepper. Cook 20 minutes. Cut up cheese; 1/3 package in small
pieces and 2/3 package in strips.
Grease large glass baking dish with oleo. Place 1/2 spaghetti in
dish. Add small pieces cheese, half the gravy and then sprinkle bread
crumbs on top. Add remaining spaghetti, cheese pieces and gravy. Top
with cheese strips and breadcrumbs. Bake at 350 degrees for 25
minutes.
Makes 10 servings
SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed
for you by Nancy Coleman
Servings: 10 servings
Baked Spaghetti Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta
The History of Recipes
Academics have proved the existance of recipes way back into the far past, at least as far into history as the Egyptians, and potentially, even further back. Interesting though that maybe, mostly, these ancient recipes were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to historians is a collection of stone tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. During the time of the Roman Empire a roman called Apicius assembled a collection of documents detailing recipes cooked by his fellow Romans. He recounts how the meals were split into appetizers, main meal and afters, something that is very familiar to us today. This early Roman chef informs us how the chefs of Roman times made use of many different herbs, including some that we all recognise for example thyme, rue and asafoetida. In the fifteenth century, knights returning from the crusades brought back many foods, spices and herbs from Arab cuisine, including spices like coriander, basil and rosemary. The introduction of these new herbs and spices led to an explosion in manuscripts on cooking, some of which are kept safe in academic collections. Over the following few hundred years, the upper-class families of Europe competed to offer the best banquets, and because of this the best chefs and their recipes were greatly in demand. Even so, it was during the 19th century that cooking and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, verifying, and writing down recipes common in their social group. By the arrival of the 20th century, cooking books are in great demand, due to higher levels of literacy, people having increased leisure time and having more money. |
We hope you enjoy this Baked Spaghetti recipe.
