Carolina Kitchen
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Cafeteria Baked Spaghetti
A K&W Copycat
Sadly, many of our beloved K&W Cafeterias have closed, taking their popular baked spaghetti with them. Here’s our version of this comfort-food favorite to make at home. Cut the recipe in half if you like, but you can freeze any extra. 12 ounces thin spaghetti 1 package (8-ounce) cream cheese with chives 2 tablespoons oil 1 large onion, diced (about 1½ cups) 2 pounds ground meat, meatloaf mix 1 teaspoon salt 1 teaspoon black pepper 2 tablespoons chili powder 2 cups shredded cheddar cheese, divided (we like Velveeta Shreds Cheddar Flavored Cheese) 5 teaspoons Worcestershire sauce 1 cup ketchup 2 teaspoons prepared mustard 1 cup beef broth 1 cup pizza blend shredded cheese Paprika Minced parsley Preheat oven to 350 degrees. Cook spaghetti according to package directions. Drain. While still warm, put pasta into bowl and stir in cream cheese. Heat oil over medium high heat in a large deep skillet or Dutch oven and sauté onion for 2–3 minutes until tender. Add meat and cook until done. Drain off excess oil. Reduce heat to a simmer and stir in salt, pepper, chili powder, 1 cup of the shredded cheddar, Worcestershire, ketchup and mustard. Simmer while stirring for about 5 minutes. Remove from heat and stir in broth and spaghetti. Pour into a 9x13-inch prepared baking dish. Scatter with cheese blend and remaining cup of cheddar. Bake about 25 minutes until hot and cheese is melted. Garnish with paprika and parsley. Yield: 6–8 servings
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Unless otherwise noted, recipes on these pages are from Wendy Perry, a culinary adventurist and blogger, who chats about goodness around NC on her blog at WendysHomeEconomics.com.
Menia’s Chocolate Pie With dill pickles
My mama was no cook. Of the handful of dishes she did cook, this was her version of chocolate pie. And when she made chocolate pie, we always had dill pickles with it. Crazy as that sounds, the pairing works, so give it a try! 1 graham cracker pie crust Filling 1 package (5-ounce) cook and serve chocolate pudding mix 1 teaspoon vanilla extract 1 tablespoon sugar 2 eggs, separated 2 cups milk Meringue 2 egg whites About half of a jar (7-ounce) of marshmallow cream Dill pickles, optional Preheat oven to 375 degrees. For the filling, in a saucepan combine pudding mix, vanilla, sugar and egg yolks. Whisk in the milk and stir. Cook over medium heat to thicken. Stir constantly to prevent sticking and scorching. Once thickened, pour into pie crust. To make the meringue, whip egg whites until soft peaks form. Add marshmallow cream and whip until firm peaks form. Spread over pie filling and bake in oven for about 5–7 minutes until lightly browned. Let the pie “set up” before cutting. Serve with dill pickles (optional, of course!) Yield: Makes 1 pie
40 | October 2021
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9/9/21 12:44 PM
