Isabels Jewish Spaghetti Recipes

ISABEL'S JEWISH SPAGHETTI

Isabel's Jewish Spaghetti image

This recipe was posted elsewhere by Celia Yasner, of Atlanta, GA. She says "This recipe was my grandmother Isabel's. It's greatly influenced by the depression when Velveeta first appeared in the markets. She used to serve this during the holidays with a sweet and sour brisket!" I'm intrigued.

Provided by Blanket Girl

Categories Spaghetti

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 lb spaghetti
1/4 lb butter or 1/4 lb margarine
1 lb Velveeta reduced fat cheese product, cut into 1/2 inch cubes
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
1/2 cup water
1/2 cup ketchup

Steps:

Preparation:
Preheat oven to 350 degrees.
In a large pot, prepare Spaghetti according to package label.
Strain Spaghetti.
Return to pot.
Toss Margarine or Butter with Spaghetti until melted.
In a medium sauce pan add tomato paste, tomato sauce, water and ketchup.
Over low heat slowly add Velveeta until it is all melted and fully incorporated into sauce.
Pour sauce over buttered spaghetti and toss gently until well combined.
Pour Spaghetti into a greased 9 x 13 inch baking pan.
Cover with Aluminum foil.
Bake 45 to 60 minutes until firm.
Enjoy!
**Variation: Do not bake.

Nutrition Facts : Calories 638.4, Fat 24.7, SaturatedFat 15.3, Cholesterol 72, Sodium 1945.5, Carbohydrate 78.8, Fiber 4.3, Sugar 17.4, Protein 26.8

JEWISH SPAGHETTI

Jewish Spaghetti image

My dad made this as long as I can remember. It is a delicious, quick and inexpensive meal. The more peppers and onions the better.

Provided by Vegwife

Categories Spaghetti

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
2 green bell peppers, cleaned, halved and sliced
2 red bell peppers, cleaned, halved and sliced
2 yellow onions, cut in half and sliced
16 ounces canned tomato sauce (I use Hunts)
1 teaspoon salt
1/4 teaspoon pepper
1 lb cooked spaghetti

Steps:

Heat olive oil over medium heat in large frying pan.
Cook onions until softened (do not brown).
Add peppers and cook until soft.
Add tomato sauce, salt and pepper.
Bring to a boil.
Simmer on low for 10 minutes.
Add to spaghetti.

Nutrition Facts : Calories 217.4, Fat 5.6, SaturatedFat 0.8, Sodium 787.7, Carbohydrate 36.9, Fiber 4.5, Sugar 7.8, Protein 6.5

JEWISH APPLE CAKE II

Jewish Apple Cake II image

Yellow cake filled with apples and cinnamon.

Provided by shirleyo

Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes

Yield 14

Number Of Ingredients 11

Ingredients

3 cups all-purpose flour
4 eggs
2 ½ cups white sugar
3 teaspoons baking powder
½ teaspoon salt
3 apples - peeled, cored and sliced
1 cup vegetable oil
½ cup orange juice
2 ½ teaspoons vanilla extract
5 tablespoons white sugar
2 teaspoons ground cinnamon

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
Sprinkle sliced apples with 5 tablespoons white sugar and the ground cinnamon. Toss to coat and set aside.
Mix the flour, eggs, 2 1/2 cups sugar, baking powder, salt, vegetable oil, orange juice and vanilla until well blended. Batter will be fairly stiff.
Pour 1/2 of the batter into the prepared pan. Place the apple mixture over the batter then pour the remaining batter over the top.
Bake at 350 degrees F (175 degrees C) for 60 to 80 minutes. Let cake cool in pan.

Nutrition Facts : Calories 435.3 calories, Carbohydrate 66.4 g, Cholesterol 53.1 mg, Fat 17.5 g, Fiber 1.6 g, Protein 4.7 g, SaturatedFat 2.5 g, Sodium 208.6 mg, Sugar 44.2 g

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