Isabel's Jewish Spaghetti
This recipe was posted elsewhere by Celia Yasner, of Atlanta, GA. 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.
- Ready In:
- 1hr 30mins
- 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
- Preheat oven to 350 degrees.
- In a large pot, prepare Spaghetti according to package label.
- Strain Spaghetti.
- Return to pot.
- Toss Margarine or Butter with Spaghetti until melted.
- In a medium sauce pan add tomato paste, tomato sauce, water and ketchup.
- Over low heat slowly add Velveeta until it is all melted and fully incorporated into sauce.
- Pour sauce over buttered spaghetti and toss gently until well combined.
- Pour Spaghetti into a greased 9 x 13 inch baking pan.
- Cover with Aluminum foil.
- Bake 45 to 60 minutes until firm.
- **Variation: Do not bake.
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A kid-pleaser for sure! I wanted something quick and easy for the kids tonight, since hubby was working very late. I didn't feel like meat, so this was ideal. I added some garlic powder, and it was still a bit bland, but still good ("depression food" usually is a bit bland). I would also add some minced fresh onions next time, I think. I did bake it as directed for 30 minutes; it gets nice and bubbly and since it's covered, doesn't dry out. My kids absolutely loved this!!! My husband got out of work early and had some and really loved it, too! I'll make this again; thanx for posting!Reply