Italian Spaghetti

Mrs. Sybil H. Green

  • 1/4 cup Wesson oil
  • 2 cups minced onion
  • 1 minced bell pepper
  • 3 minced cloves garlic

Cook over low flame till tender. Then add in:

  • 1 #2 can tomatoes
  • 1/2 can tomato paste
  • 2 Tbsp Worcestershire
  • 2 cups hot water
  • 2 – 3 Tbsp chili powder
  • 2 Tbsp chopped parsley or parsley flakes

Cover and continue cooking over low flame for 30 – 40 minutes. In another lightly greased skillet, cook 1 lb ground beef and 1/2 lb ground pork. Sprinkled with:

  • garlic salt
  • celery salt
  • onion salt
  • black pepper
  • salt to taste

Cook till done, not brown.

Add meat mixture to tomato sauce and let cook covered 1 1/2 hours over low heat.

Serve over 1 package cooked and drained spaghetti. Do not break spaghetti is pieces before boiling.


Italian Meat Balls

Mrs. Rosa Lee Meeks
Farmerville, La. #207 OES 

Soak 1/2 loaf French bread, crumbled in 1/2 cup meat broth

Mix together and combine with bread:

  • 1 lb ground beef
  • 1/4 lb sausage
  • 1/2 ground large onion
  • 1 ground clove garlic

Then add:

  • 1 Tbsp parsley
  • 1 tsp seasoned salt
  • 1/2 tsp mixed salt and pepper

Shape into balls; brown and drain well

In 2 Tbsp bacon fat, saute:

  • 1/2 chopped onion
  • 1 minced clove garlic
  • 1/2 cup chopped celery


  • 1 qt canned tomatoes
  • 1 can tomato sauce
  • 1/2 cup meat broth
  • 1 Tbsp chili powder
  • salt and pepper

Simmer for 1 hour. Add meat balls to sauce; simmer for 30 minuted more. Add 1 package long spaghetti, cooked and drained; simmer till well mixed.

Serves 6

Italian Spaghetti and Meat Balls

Mrs. A. C. Buckley

Add together and form into balls:

  • 1 lb ground meat
  • 1 tsp salt
  • 1 tsp pepper
  • 1 egg
  • 1 minced medium onion
  • 2 pods crushed garlic
  • 1 tsp celery seed
  • 1 tsp Comino seed
  • 2 Tbsp Parmesan cheese


(per pound of meat)

  • 1 minced onion
  • 2 crushed pods garlic
  • 1/2 chopped bell pepper
  • 1 can tomato puree
  • 2 cans water

Bring to a boil. Add meat balls; adding enough water to cover. Cook over low fire for several hours, stir occasionally from bottom up.

Serve over cooked spaghetti. Top with Parmesan cheese.

Meat Balls and Spaghetti

Mrs. Corrie Armstrong, WM
Farmerville, La. #207 OES

  • 1 lb ground round steak
  • 1 small grated onion
  • 1 clove grated garlic
  • 1 medium grated Irish potato
  • 1 egg
  • salt and pepper to taste

Combine together; form into meat balls. Fry in bacon fat till golden brown.


Combine and bring to a boil:

  • 1 Tbsp butter
  • 1 can tomato paste
  • 1 can tomato sauce
  • 2 cups water
  • 1 tsp sugar
  • salt and pepper to taste

Add pinch of soda and add meat balls to sauce. Simmer for 1 hour or longer.

Cook 1 package of spaghetti till tender and drain. Put meat balls and sauce over spaghetti just before serving. Top with grated cheese.



Mac and Cheese Cups

Tressie Fomby Upshaw

Yields: 12

Cooking Time:35 min

  • 12 round butter-flavored crackers
  • 1 (8-ounce) package elbow macaroni
  • 1 (10.75-ounce) can condensed Cheddar cheese soup
  • 1/2 cup milk
  • 3 cups shredded sharp Cheddar cheese, reserving 1/4 cup for garnish
  • 1 egg, lightly beaten
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  1. Preheat oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray.
  2. Place a cracker in the bottom of each muffin cup and set aside.
  3. Cook macaroni according to package directions; drain and return to pot. Stir in remaining ingredients, except reserved cheese. Evenly spoon mixture into muffin cups and sprinkle with reserved cheese.
  4. Bake 15 to 18 minutes, or until heated through. Let sit 4 to 5 minutes then remove from muffin tin by running a knife along the edges to loosen. Serve immediately.

Baked Ziti

Tressie Fomby Upshaw


  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 large onion, diced
  • 1 pound ground beef
  • 1 pound Italian sausage
  • Two 14.5 ounce cans tomato sauce or marinara sauce
  • One 29 ounce can WHOLE tomatoes with juice (crushed)
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • Salt and freshly ground black pepper
  • 1 pound ziti
  • 1 1/2 pounds mozzarella, grated
  • One 15 ounce tub whole-milk ricotta
  • 1/2 cup grated Parmesan
  • 2 tablespoons chopped fresh parsley, plus more for sprinkling
  • 2 eggs


Heat the olive oil in a pot over medium heat. Add the garlic and onions sand saute until starting to soften, 3 to 4 minutes. Add the ground beef and sausage and cook until browned. Drain off almost all of the fat, leaving a bit behind for flavor and moisture. Add the tomato sauce, tomatoes, Italian seasoning, red pepper flakes and some salt and pepper.  Stir, bring to a simmer and simmer for 25 to 30 minutes.  Remove 3 to 4 cups of the cooked sauce to a bowl to cool down.  Bring a large pot of water to a boil and add some salt. Cook the ziti until not quite al dente.

  • Preheat the oven to 375 degrees F.
  • In a bowl, mix 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and some salt and pepper. Stir together just a couple of times (do not mix completely)
  • Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps). Add the cooled reserved meat sauce and toss to combine.
  • Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella. Repeat with another layer of the coated pasta and the remaining sauce and mozzarella.
  • Bake until bubbling, about 20 minutes. Let stand 5 minutes before sprinkling with chopped parsley to serve.