Creole Spaghetti

Heavens.

I thought I had seen the worst of it, but the August 19, 1946 edition of the Wisconsin State Journal proved me wrong, by seeing my tomato-soup-and-sugar-covered pasta and raising me pickle stuffed hot dogs:


Creole spaghetti frankfurts make a color-bright entree with tremendous appetite-interest. The bland spaghetti flavor teams cozily with the Creole touch of tomatoes and green pepper, and is accented by that peppy friend of good cooks, the onion.

Rosy frankfurts are given an added touch of flavor with sweet-sour piccalilli. When placed on Creole spaghetti and baked, they make a dish that strikes a fine balance between good flavor and good food value, for this easy-to-make dish is full of those nutrients everyone is said to need every day.

1 tablespoon salt
3 quarts boiling water
4 ounces long spaghetti
1/4 cup fat
1 cup sliced onions
3-1/2 cups cooked tomatoes
1-1/2 teaspoons salt
1 tablespoon sugar
1/2 cup piccalilli
8 frankfurts

Add 1 tablespoon salt to active-in [?] boiling water. Gradually add spaghetti and continue boiling until spaghetti is tender (about 12 minutes). Drain and rinse. While spaghetti is cooking, melt fat in skillet. Add onions, tomatoes, salt, green pepper, and sugar. Gradually fold in spaghetti. Pour into greased baking dish. Split frankfurts and fill with piccalilli. Arrange frankfurts on spaghetti mixture. Bake in moderate oven (350 deg. F.) about 25 minutes. Arrange on serving platter.

Yield: 4 servings.

No one had the courage to sign their name to the Journal‘s recipe, which is a pity, because I’d love to know what his or her first language was.

From the box of L.R. from Winston-Salem, North Carolina.

Creole Spaghetti

Cook thin spaghetti by directions using less salt. While spaghetti boils, make sauce as follows:

  1. 1/2-3/4 of pint of tomato juice
  2. Add green pepper.
  3. Celery, thinly sliced
  4. Sugar (according to taste)
  5. Garlic salt–shake generously
    (Taste again–may need more sugar.)

  6. Add cornstarch thickening (about a tablespoon).

When thick as desired, pour in drained spaghetti and stir several minutes so it will be well mixed.

(Latest recipe–4/10/1984)



One Comment

  1. plop plop fizz fizz… OMG really??? what abomination from hell is this? Are you trying to kick start my diet? This is why anorexia was ever a choice… UGH… this is vile. I was served a southern version of this at a Church picnic… ladles of hot gooey sticky sweet overcooked pasta with cut up hot dogs and a ton of BBQ sauce and relish on top, all generously covered with sawdust from a green canister they called “parmisan”. I took a bite up to my lip… could not open my mouth. I did accidentally lick off the stuff on my lip and my stomach did back flips… Sorry to say, my plate ended up in the trash untouched. People were “loving it” around me… shudder…Did you do this to shock us?

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