Spaghetti in casserole form no longer humdrum leftover

By Melba Lovelace

Published: July 15, 2007

DEAR READERS • I've heard from several folks who consider cooking for two not much fun, so I decided that with your help, we could do something about it.

I've also heard from readers who need sugar-free desserts for two. If you enjoy a challenge, this request is for you.

You've made spaghetti in meat sauce, and then served it again despite considering it in the "humdrum leftovers” category.

Make it as two-entrees-in-one. Make it, divide it in half, and serve half as a meal. Save half and add cheese for a totally different meal. (I use fat-free cheese.)

Use your favorite recipe or the following quick and easy one for the spaghetti.

1 package (7 ounce) spaghetti

1 teaspoon salt

1/2 pound lean ground beef

2 teaspoons minced garlic

1 jar (26 ounces) spaghetti sauce

3 teaspoons dried onion flakes

1 teaspoon oregano

1/4 teaspoon sugar

•Cook spaghetti with salt by package directions. Drain.

•Brown ground beef and garlic. Drain. In medium saucepan combine beef, spaghetti sauce, onion flakes, oregano and sugar. Simmer 20 minutes. Add to spaghetti.

•Divide in half. Serves two generously.

Prepare remaining half as follows:

1/3 cup grated Cheddar cheese

1/3 cup grated provolone cheese

•Divide the half of the spaghetti in half. Spread one half in a 9-by-5-inch pan that you have sprayed with nonstick spray. Sprinkle with half the cheese. Cover with remaining spaghetti. Sprinkle with remaining cheese. Bake in 375-degree oven 15-20 minutes. Makes two servings. (Can be frozen.)

Melba

DEAR MELBA • Thank you for your wonderful column. Even as long as I've been cooking and baking, I often learn valuable things, and I always find a recipe of interest.

I am trying to find cream that hasn't been ultra-pasteurized. I have a couple of recipes that call for heavy cream and that specify "don't use ultra-pasteurized.” The ultra-pasteurization process heats the cream to extreme temperatures (for sanitizing and preserving purposes), and I can tell that it negatively affects the flavor. Does anyone know where I can buy fresh cream that hasn't been ultra-pasteurized? I would also like to know if creme fraiche could be used in recipes as a substitute for sour cream?

Jana Thomason, Edmond

I think you would be safe to substitute creme fraiche for sour cream. Penni Ellis of Oklahoma City asked about creme fraiche recently.

According to Sharon Tyler Herbst's "Food Lover's Companion,” creme fraiche (krehm fresh) is thickened whipping cream with a slightly tangy, nutty flavor and velvety rich texture, and it is an ideal addition for sauces or soups or spooned over fresh fruit, warm cobblers or puddings. The bacteria necessary to thicken the whipping cream is found in buttermilk or sour cream.

The following recipe is also from her book.

1 cup whipping cream

2 tablespoons buttermilk

•Combine cream and buttermilk in a glass container. Stir well. Cover and let stand at room temperature 8-24 hours or until very thick. Stir well and refrigerate up to 10 days.

Melba

DEAR MELBA • My sister makes Devon Creme. It's as good as creme fraiche and is great with bagels, etc.

1 package (8 ounce) cream cheese

1/3 cup sour cream

1 tablespoon sugar

•Mix ingredients together well. Enjoy.

Hazel Letterman, City

DEAR MELBA • I recently read a book written by Andy Adams in 1904 about a man who made a cattle drive on the old Great Western Cattle Trail that ran through western Oklahoma. Adams tells about a day the cook made a special supper that included dried apples and pelon. Does anyone know what pelon is?

Jerry Lee Tyner, City

DEAR MELBA • A reader asked where to get crystallized ginger. I get Sugar Ginger in the specialty aisle at the Homeland store at Edmond Road and Santa Fe in Edmond. It is crystallized and can be minced. I have used it in several recipes calling for minced crystallized ginger. The store has it year round.

I have also seen crystallized ginger in the spice aisle of several grocery stores during Thanksgiving and Christmas seasons in a shaker bottle like most spices.

Ginger White, Edmond

DEAR MELBA • Cindy Hibbs asked where to find Howard's Beeswax. The phone number is (800) 266-9545, or check the following Web site for names of stores in Oklahoma City that carry this product: www.howard products.com/dealer_ search_results.asp.

Caroline Medlinger

I called and was told that Ace hardware and Home Depot stock this product in the paint department.

Melba

DEAR MELBA • My dear friend, Della Hay, was born July 18, 1907, in Indian Territory. It would a special treat for her if she were showered with birthday cards. Her address is West Wind, 111 N Ninth, Marlow, OK 73055.

Evelyn Wilcoxson, Marlow

WRITE MELBA: If you have a problem other readers might help solve or an idea you'd like to share, write to Melba's Swap Shop, Box 25125, Oklahoma City, OK 73125. Please include your name and address. Melba can also be reached by e-mail at mlovelace@oklahoman.com.