Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Spaghetti |
| 2 cans | Spanish tomato sauce |
| 1 large | Can -or- |
| 2 smalls | Cans red salmon |
| 1 medium | Onion, chopped fine |
| \N \N | Few drops Tabasco sauce |
| \N \N | Salt and pepper to taste |
| 1 teaspoon | Parsley, chopped |
African-American cooks hailed from all over the country, not just the South, Paige points out. He found this recipe in Eliza's Cookbook, compiled in 1936 by the Negro Culinary Art Club of Los Angeles.
Parboil spaghetti and drain. Place in a baking dish a layer of spaghetti, then a layer of salmon, mixed with chopped onion, salt and pepper, Tabasco sauce, parsley and another layer of spaghetti, dotting each layer with butter. Pour tomato sauce over the last layer of spaghetti, and bake in hot oven until brown. Makes 6 servings.
Per serving: 478 calories; 13⅖ g fat (6⅕ g saturated fat; 25 percent calories from fat); 62 mg cholesterol; 990 mg sodium.
Copyright 1996, The Detroit News Posted to FOODWINE Digest 26 Jan 97 by "~Paradise Manifest (by way of ~ParadiseManifest on Jan 26, 1997.