I thought I had seen the worst of it, but the August 19, 1946 edition of the Wisconsin State Journal proved me wrong, by seeing my tomato-soup-and-sugar-covered pasta and raising me pickle stuffed hot dogs:
Creole spaghetti frankfurts make a color-bright entree with tremendous appetite-interest. The bland spaghetti flavor teams cozily with the Creole touch of tomatoes and green pepper, and is accented by that peppy friend of good cooks, the onion.
Rosy frankfurts are given an added touch of flavor with sweet-sour piccalilli. When placed on Creole spaghetti and baked, they make a dish that strikes a fine balance between good flavor and good food value, for this easy-to-make dish is full of those nutrients everyone is said to need every day.
1 tablespoon salt
Add 1 tablespoon salt to active-in [?] boiling water. Gradually add spaghetti and continue boiling until spaghetti is tender (about 12 minutes). Drain and rinse. While spaghetti is cooking, melt fat in skillet. Add onions, tomatoes, salt, green pepper, and sugar. Gradually fold in spaghetti. Pour into greased baking dish. Split frankfurts and fill with piccalilli. Arrange frankfurts on spaghetti mixture. Bake in moderate oven (350 deg. F.) about 25 minutes. Arrange on serving platter.
Yield: 4 servings.
No one had the courage to sign their name to the Journal‘s recipe, which is a pity, because I’d love to know what his or her first language was.
From the box of L.R. from Winston-Salem, North Carolina.
Cook thin spaghetti by directions using less salt. While spaghetti boils, make sauce as follows:
- 1/2-3/4 of pint of tomato juice
- Add green pepper.
- Celery, thinly sliced
- Sugar (according to taste)
- Garlic salt–shake generously
(Taste again–may need more sugar.)
- Add cornstarch thickening (about a tablespoon).
When thick as desired, pour in drained spaghetti and stir several minutes so it will be well mixed.