"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spagehtti Pie Recipe

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This recipe for Spagehtti Pie, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michelle Rice


1 7 oz. pkg. spaghetti, cooked
2 T. butter
1/3 c. parmesan cheese
2 eggs beaten

1 lb. ground beef
1/2 chopped onion
16 oz. can tomatoes
6 oz. can tomato paste
1 T. sugar
1 1/2 t. oregano
1/2 t. garlic salt
1 c. cottage cheese
1/2 c. grated mozzarella

Drain spaghetti while hot, stir in butter, parmesan and eggs
Shape to form crust in buttered 10" pie plate
Brown ground beef with onion. Drain off fat. Stir in tomatoes, paste, sugar, oregano and garlic salt. Heat throughly.
Spread cottage cheese over spaghetti. Cover with beef mixture.
Bake at 350 for 20 minutes, uncovered.
Sprinkle with mozzarella and bake 5 minutes more.

Personal Notes:
Personal Notes:
This is one of the dishes I made as a kid.




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