| CATEGORY |
CUISINE |
TAG |
YIELD |
|
American |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Spaghetti |
| 2 |
cn |
Spanish tomato sauce |
| 1 |
lg |
Can -or- |
| 2 |
sm |
Cans red salmon |
| 1 |
md |
Onion, chopped fine |
|
|
Few drops Tabasco sauce |
|
|
Salt and pepper to taste |
| 1 |
ts |
Parsley, chopped |
INSTRUCTIONS
African-American cooks hailed from all over the country, not just the
South, Paige points out. He found this recipe in Eliza's Cookbook, compiled
in 1936 by the Negro Culinary Art Club of Los Angeles.
Parboil spaghetti and drain. Place in a baking dish a layer of spaghetti,
then a layer of salmon, mixed with chopped onion, salt and pepper, Tabasco
sauce, parsley and another layer of spaghetti, dotting each layer with
butter. Pour tomato sauce over the last layer of spaghetti, and bake in hot
oven until brown. Makes 6 servings.
Per serving: 478 calories; 13.4 g fat (6.2 g saturated fat; 25 percent
calories from fat); 62 mg cholesterol; 990 mg sodium.
Copyright 1996, The Detroit News
Posted to FOODWINE Digest 26 Jan 97 by "~Paradise Manifest (by way of
~ParadiseManifest on Jan 26, 1997.
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