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,
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