Posted on: Wednesday, June 22, 2005
FOOD FOR THOUGHT
Two ways to bake up spaghetti
Wanda Adams
Advertiser Food Editor
The response to the recent litany of recipe requests has been great: I've got baked spaghetti, lien sai cake, Korean potatoes, dried persimmons and sugar-free cookies to share with you in the coming weeks. A bonanza!
First, we'll do the spaghetti thing. Barbara Arbogast of Kane'ohe contributed a recipe that she made for her children in the 1970s. It's simple:
Baked Spaghetti I: Boil 1 pound spaghetti and drain. In a large bowl, mix together spaghetti, 2 large chopped onions, 2 tablespoons chopped bell pepper, 1 (8-ounce) can tomato sauce, 1 tablespoon sugar, 1 (15-ounce) can Campbell's cheese soup, and salt and pepper to taste. A pound of chopped sausage or browned and drained hamburger can also be added. Toss and place in greased 9-by-13-inch baking dish. Bake at 400 degrees for 35 to 40 minutes.
• Per serving (without hamburger or salt to taste): 200 calories, 3 grams fat, 1.5 grams saturated fat, 5 milligrams cholesterol, 310 milligrams sodium, 36 grams carbohydrate, 2 grams fiber, 5 grams sugar, 7 grams protein
• Per serving (with hamburger, without salt to taste): 270 calories, 7 grams fat, 3 grams saturated fat, 35 milligrams cholesterol, 330 milligrams sodium, 36 grams carbohydrate, 2 grams fiber, 5 grams sugar, 14 grams protein
We've also got a recipe with a definite history from Thurlow De Crow of Kane'ohe, who said it is attributed to screen legend Rudolph Valentino and has been in the family for 50 years.
Baked Spaghetti II: Cook 8 ounces spaghetti according to package directions; drain and set aside. In a large skillet over medium heat, heat 2 tablespoons olive oil and gently fry 2 large, chopped yellow onions and 2 seeded and chopped green bell peppers until onions begin to brown. Remove vegetables with slotted spoon and set aside. In same skillet, fry 1 pound ground beef with 1 bay leaf until meat is browned. Return onions and peppers to pan along with 1 (2 1/4 -ounce) can sliced, ripe olives, drained, and one and a half (15-ounce) cans tomato soup (add the extra half can later if mixture seems too dry). Sprinkle in 1/2 teaspoon EACH salt, pepper, paprika. Simmer 15 minutes. Rub a 9-by-13-inch casserole dish with cut garlic, then with softened butter. Remove bay leaf from sauce and combine sauce with spaghetti, then turn into casserole dish. Top with 8 ounces grated sharp cheddar cheese. Bake, uncovered, in 325-degree oven for one hour.
Makes 12 servings.
• Per serving: 350 calories, 21 grams fat, 10 grams saturated fat, 55 milligrams cholesterol, 660 milligrams sodium, 26 grams carbohydrate, 2 grams fiber, 7 grams sugar, 15 grams protein More requests:
From Kayo, for Korean sushi or kimbab. Anybody got that?
From Rien Vidad, who moved to Arizona 10 years ago but misses local food, the potato-hash patty from Sagara's okazu-ya across from Waialua High School. Anybody got that?
