Charlie lepage's spaghetti

Yield: 4 Servings

Measure Ingredient
½ \N Box spaghetti; cooked
1 can Hunt's Stewed Tomatoes
1 small Onion; chopped
½ \N Green pepper; chopped
1 \N Stalk celery; chopped
2 tablespoons Olive oil

Cook spaghetti, drain, slightly butter, cover and keep warm. Sautee onion, green pepper, and celery in olive oil until soft. Heat up stewed tomatoes in a double boiler, and transfer all to the double boiler. Heat up for half hour, and serve hot.

Please don't try to use tomato sauce or paste; but do use olive oil.

NOTES : From the Cuscho Cafeteria, 1934-1975, The Cushman-Hollis Building, Auburn, Maine. Charlie LePage, Chef. Herbert Coffin, Owner.

Posted to KitMailbox Digest by Pat Hanneman <kitpath@...> on Sep 01, 1998, converted by MM_Buster v2.0l.

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