In article <[email hidden]>, FERRANTE
Quoted message said:Melba's Jammin said:I haven't made this for a while, but loved it when I did.
{ Sort of Exported from MasterCook Mac }
Spaghetti Bravissimo
Recipe By: posted to r.f.cooking by Barb Schaller, 2-28-04 Serving Size: 4-6 Preparation Time:
0:00 Categories: Entrees
Amount Measure Ingredient Preparation Method 1 packet Lipton onion soup mix 8 oz. pkg long
spaghetti (not thinner than vermicelli) 4 1/2 cups water 1 # lean ground beef
1/2 tsp. oregano
1/2 tsp. basil 1 Tbsp. parsley flakes 1 can tomato paste (6 oz.) 1 can tomato sauce (8 oz.) Salt
and pepper to taste
Add soup mix and spaghetti to boiling water and cook until noodles are tender; do not drain.
Brown meat in skillet and stir in remaining ingredients, combine with noodles; heat through. Will
thicken on standing. Serves 6?
This sounds good, but I have a few questions to be sure I know what I am doing.
Fire away, Sir! Answers to all are bottom-posted.
Quoted message said:Is the 4 1/2 cups of water enough to cook the spaghetti? It does not seem like enough water for
the noodles to "roll." Do you break it up and cook in a skillet?
Quoted message said:When browning the meat, I take it you do that in another skillet and then add the end product to
the other skillet with the noodles? Sorry if this question sounds dumb, but I don't know a lot
about cooking and again, I want to make sure this is done correctly.
Lastly, I enjoyed your recipes.
Mark
Quoted message said:Quoted message said:‹‹‹‹‹ Notes: Source: I think I didn¹t use that much water, since it doesn¹t get drained. An
oldie from the Minneapolis newspaper. Pretty darned tasty stuff! Easy to make! May give you
gas. Seasoning mixture can be adjusted to taste; may add fresh mushrooms to meat while
browning, if desired.
Quoted message said:Quoted message said:
Per serving (excluding unknown items): 787 Calories; 49g Fat (54% calories from fat); 49g
Protein; 43g Carbohydrate; 170mg Cholesterol; 2706mg Sodium Food Exchanges: 6 Lean Meat; 7 1/2
Vegetable; 6 Fat
_____
Nope, I don't break it(noodles) up and cook it in a skillet. That part is done in a saucepan -- a
3-quart one would do the trick; I've got a great 4-quart saucepan I'd use.
Ayup, the meat is browned in a skillet, seasonings added and then that mess is added to the mess of
noodles in the saucepan to het through.
Mark, what you'e making here is more on the order of a much-maligned Meen-a-soh-ta Hotdish than
anything else. Didja ever make a dish involving elbow macaroni, egg noodles (think along the lines
of the Hamburger Helper glop) wherein the macaroni product cooks in the skillet along with the other
stuff and the liquid to be absorbed, rather than being separately boiled in a vat of water? That's
kind of what's going on here. Did you see my note about me not using as MUCH water as the recipe
calls for? That's because it doesn't get drained from the pot. So how much DO I use? Dunno---it's
been a long time since I've made it. I might do it this week, though. I'm having a thought, though,
that using "regular" spaghetti will absorb more of that cooking water than the vermicelli I always
use. So maybe that 4-1/2 cups amount isn't such a bad idea. Worst case scenario would be to make as
directed and if it's too soupy, pour some through a strainer to get rid of some of the excess
liquid, necessity being the mother of invention and all.
Last, thank you for the compliment about my humble fare.
--
-Barb, <www.jamlady.eboard.com> updated 2-19-04 -- Dufus picture posted!
