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Jiffy Spaghetti (Large Quantity Recipe)

I found this recipe on a different page from the earlier clipping for Jiffy Spaghetti which was for a much smaller batch.  Given that Mom was German and didn’t cook Italian, she probably didn’t know about Italian sausage.  But then, maybe they didn’t sell it at the grocery store in Frankfort or Westmoreland.  I find the use of “Cubed ham” or “table-ready meat” (Spam?) rather yucky, but maybe refrigeration and home freezers were not an option when she clipped this recipe….so, canned meat might be as good as you’re going to get.

I wondered how many this recipe would actually serve.  Using 3 pounds of long spaghetti as a guide, I checked a package of it in my pantry.  1 serving is 2 ounces, so I’d guess maybe this could serve about 24.  Guess Mom had nothing remotely like a nutritional guide at this point either.

Jiffy Spaghetti
(Large Quantity Recipe)

Measure –Weight or Amount
Butter or margarine, 1 cup or 1/2 pound
Chopped onion, 1 quart or 1 1/4 pounds (about)
Chopped green pepper, 3 cups or 1 pound (about)
Cloves garlic, minced, 3 medium
Cubed ham or table-ready meat, 4 quarts or 6 pounds
Brown sugar, 1 1/3 cups or 1/2 pound (about)
Vinegar, 1 cup
Prepared mustard, 1/3 cup
Condensed tomato soup, 3 quarts or 10-10 1/2 ounce cans or 2 50-ounce cans
Water, 1 1/2 quarts
Long spaghetti, 3 pounds
Grated Parmesan cheese

Melt butter or margarine in large skillet or saucepan.  Add onion, green pepper and garlic and brown lightly.  Add meat and brown. Stir in brown sugar, vinegar and mustard.  Add tomato soup and water, mixing well.  Cover, reduce heat and simmer 15 to 20 minutes.  Uncover and simmer about 15 minutes longer or until mixture thickens slightly.  While meat mixture is simmering, cook spaghetti in boiling salted water until tender (about 12 minutes).  Drain and rinse.  Serve meat sauce over spaghetti.  Sprinkle with grated Parmesan cheese.


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