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School Spaghetti

Last post 03-29-2008 7:10 PM by zakons. 2 replies.
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  • 03-24-2008 3:32 PM

    School Spaghetti

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     Oddly enough the tastiest spaghetti I ever enjoyed was in high school in the late 1960's. I wonder if there is a school cook (or retired school cook) out there who would have such a recipe. I've tried to duplicate it, and come close, but it's just not the same. They also had the best whole wheat rolls they served with the spaghetti!
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  • 03-29-2008 7:05 PM In reply to

    Re: School Spaghetti

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    Posted by: Stayhomemom_tn 
     
    Here is the one that was in our school recipe cookbook and the school was build in 1953

    Spaghetti sauce:

    12 lbs ground beef
    5 1/3 ounces dehydrated onions
    1/2 cup garlic powder
    2 #10 cans tomatoes, with liquid, chopped
    1 #10 can tomato paste
    5 1/3 ounce beef base
    2 2/3 ounces brown sugar
    1/4 cup ground basil
    1/4 cup chili powder
    1/4 cup dried oregano
    1/4 cup dried parsley
    2 Tab salt
    1 tab pepper

    Brown ground beef and drain well. Rinse ground beef with hot water and drain well. Add onions and garlic powder, cook for 5 minutes. Add remiaing ingredients and simmer for 1 hour.
    Yields 100 servings

    We still make it at the school. It's very good!!

  • 03-29-2008 7:10 PM In reply to

    Re: School Spaghetti

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    Posted by: Kiowa-Cat 
     
    I grew up in the Midwest, and loved a school casserole they called Johnny Marzetti. I found this casserole in a Southern Living magazine, and “renamed” it so I could remember it! It’s very close to the one I remember. If anyone has the “original” I’d love to have it.

    JOHNNY MARZETTI

    1 pound ground beef
    1 large onion, chopped
    1 can diced tomatoes
    1 can mushroom soup
    1 Tbsp. Worcestershire Sauce
    1/4 tsp. salt
    1/2 tsp. hot sauce
    8 oz. Velveeta, cubed
    4 oz. Spaghetti, cooked and drained

    Brown the hamburger and onion in a skillet. Add tomatoes, soup, Worcestershire, salt and hot sauce. Mix and simmer 15-20 minutes. Add Velveeta, and simmer until melted. Stir in spaghetti and pour into large casserole dish. Bake 30-45 minutes until hot through and browned on top.

    (This recipe is 1/3 of original, which was to serve 12 people. I cut it down for a more “family friendly” amount.)
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