Carolina Kitchen

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 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!)

Crispy Ranch Garlic Toast Who doesn’t love garlic bread? Especially with our Cafeteria Baked Spaghetti! You can easily double this spread and keep refrigerated to pop a slice or two into your toaster oven whenever the notion strikes you. ¾ cup whipped butter, softened 2 tablespoons ranch dressing 2 tablespoons mayonnaise (we prefer Duke’s) ½ teaspoon garlic powder ½ teaspoon Italian seasoning 8 slices Texas toast bread Preheat oven to 375 degrees.

Blend dressing, mayonnaise and seasonings into butter. Spread generously on slices of toast. Place on a baking pan and toast in oven for about 10 minutes until lightly browned … longer if you like yours darker.

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Brown Sugar Pound Cake Each month, we’re taking a look back at some old favorites from our recipe archive. For October, check out “Brown Sugar Pound Cake” from 1970. See this recipe and more at carolinacountry.com/kitchencorner.

From Your Kitchen

Spinach Artichoke Spread Strong flavors — garlic, lemon, Worcestershire and hot sauce — cut through the often bland cheesy/creaminess of this dish. This is a spread to be reckoned with! Surround it with an assortment of cured meats, sliced vegetables, crackers or toasted baguette slices. 1 package (10-ounce) frozen chopped spinach, cooked and well drained 1 package (8-ounce) cream cheese, softened 3 cloves garlic, finely minced 1 teaspoon lemon juice 2 tablespoons yellow onions, finely minced 1 teaspoon hot sauce or to taste ½ teaspoon salt or to taste ¼ teaspoon black pepper or to taste 1½ teaspoons Worcestershire sauce ¼ up sour cream ½ cup Parmesan cheese, shredded ½ cup four-cheese blend, shredded (save extra to sprinkle on top!) 1 jar (6-ounce) marinated artichoke hearts, drained and roughly chopped, reserving 1 tablespoon of marinade Preheat oven to 375 degrees.

Add frozen spinach to a pan with one cup of water. Bring to a slow boil and cook spinach until thawed. Continue cooking for 2 minutes. Drain and let cool. Squeeze out excess water.

Combine cream cheese, garlic, lemon juice, onions, hot sauce, salt, pepper, Worcestershire sauce and sour cream. Mix in the cheeses. Fold in the artichoke hearts and spinach, breaking up spinach in small bits. Blend thoroughly.

Pour into an oven-proof dish, sprinkle with extra shredded cheese, and bake for approximately 25 minutes or until brown and bubbling around the edges.

Freezes well for up to three months. May be divided into smaller dishes and frozen before baking. In this case, remove from freezer and let come to room temperature before baking.

Recipe courtesy of Dee Irby of Stella, a member of Carteret-Craven Electric Cooperative