Isabel's Jewish Spaghetti |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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She says This recipe was my grandmother Isabel's. It's greatly influenced by the depression when Velveeta first appeared in the markets. She used to serve this during the holidays with a sweet and sour brisket. I'm intrigued. Ingredients:
1 lb spaghetti |
1/4 lb butter or 1/4 lb margarine |
1 lb velveeta reduced fat cheese product, cut into 1/2 inch cubes |
1 (6 ounce) can tomato paste |
1 (8 ounce) can tomato sauce |
1/2 cup water |
1/2 cup ketchup |
Directions:
1. Preparation:
2. Preheat oven to 350 degrees.
3. In a large pot, prepare Spaghetti according to package label.
4. Strain Spaghetti.
5. Return to pot.
6. Toss Margarine or Butter with Spaghetti until melted.
7. In a medium sauce pan add tomato paste, tomato sauce, water and ketchup.
8. Over low heat slowly add Velveeta until it is all melted and fully incorporated into sauce.
9. Pour sauce over buttered spaghetti and toss gently until well combined.
10. Pour Spaghetti into a greased 9 x 13 inch baking pan.
11. Cover with Aluminum foil.
12. Bake 45 to 60 minutes until firm.
13. Enjoy!
14. **Variation: Do not bake.
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