Barbecue Spaghetti Casserole

1/2 lb.                          bacon, diced

1/2 cup                        onion, chopped

1 tablespoon               Worcestershire sauce

1/2 cup                        molasses

1/4 teaspoon               paprika

1/2 teaspoon               salt

1/3 cup                        lemon juice

1 8 oz. can                   tomato sauce

1 10-12 oz. bottle        Heinz chili sauce

1 lb.                             hot dogs, sliced into rounds

12 oz.                          spaghetti

Bring large pot of water to a boil, add 1-2 tablespoons salt to the water.  When water boils, add pasta and cook to desired doneness or al dente. (A little underdone is okay, since pasta will cook a little longer in the sauce.)  Drain and set aside.

Fry bacon in skillet or Dutch oven until crisp.  Remove bacon with slotted spoon and drain on paper towel.  Add onion to bacon drippings in skillet and cook until lightly browned.

Drain off fat and discard it.

Return the bacon to the skillet and to bacon-onion mixture, add Worcestershire sauce, molasses, salt, paprika, lemon juice, tomato sauce and chili sauce.  Bring to a boil, reduce heat, cover and simmer 10 minutes. 

Add hot dogs, and simmer until heated. 

Add cooked spaghetti.  Transfer to casserole dish and bake at 350 for 20 min,

OR

stir occasionally until heated through, plate, and serve. 

Makes 6-8 servings

 

 

Mamma’s Crab Cakes   (Eleanor Cooper)

2 slices white bread (day old and crumbled)

2 Tablespoons mayonnaise

2 teaspoons Old Bay Seasoning powder

2 Tablespoons FRESH chopped parsley (or more if preferred)

½ teaspoon prepared yellow mustard

1 egg beaten

1 pound lump crab meat

Mix all ingredients (except crab meat) then gently fold in crab meat

Form into 4 patties with your hands

Fry till golden brown on both sides

Sprinkle with more Old Bay Seasoning  

 

Tuscan Garlic Chicken submitted by click on photo for complete recipe

Tuscan Garlic Chicken submitted by click on photo for complete recipe