This is a slightly sweet, very hearty bread that's great with soup or just by itself. Like many breads, it takes some time the first time, but once you get the hang of it, it's pretty easy. The original recipe says this will make two loaves, I prefer however to make four, small 'personal' loaves which can be frozen for personal use or given as gifts.
20 some years ago my aunt clipped this recipe from the pages of the Los Angeles Times. Whether it had a 'real' title or not I can't say . . . we've just always called it the LA Times Spaghetti. And loved it!
I've served this at several occasions and it has always been a hit. (It's very similar to the "pasta with sand" recipe elsewhere on Recipezaar.) Recipe is from Jeff Smith's "Frugal Gourmet Cooks Italian."
This is a very easy, very good pumpkin pie recipe (I'm not much of a baker and even I can handle this one!) It originally came to our family by way of a series of cookbooks published in the 1960's by high school home economics teachers: Mrs. Patsy Sachse Edmunds of Crete-Monee HS in Crete, Illinois gets the original credit for this.
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