Try these recipes from the past

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By Susan Lowery


This week’s recipes are ones I first ran in my column in 1983. They are both delicious, easy dishes and they use ingredients I usually have on hand. I was reminded again last weekend how good they are, when I needed a couple of dishes for a potluck.
The Baked Spaghetti uses bacon for the meat, and tomatoes, green peppers, and onion, which I have in my garden. It can be assembled one day and baked the next if you want, and the leftovers are very good just warmed up, in the oven or microwave.
The Sunshine Rice is really quite tasty. I came up with this in the early 80s in an attempt to get my twins to eat carrots.
The combination of chopped onion and shredded carrots sautéed in butter gives the rice a wonderful slightly sweet taste. It’s a great side dish for almost any meal, especially chicken.
Try these “oldies-but-goodies” and see what you think.

Baked Spaghetti
1 (8 oz.) box spaghetti
10 slices (or a few more) bacon, cooked
1 large onion, diced
1 medium bell pepper, seeded and diced
1 quart jar canned tomatoes
1/2-1 c. Parmesan cheese
Cook and drain spaghetti. Put in large shallow casserole. Set aside. Using bacon grease from cooking bacon (or part of it) saute’ the onions, and green pepper till slightly caramelized (takes at least 15 minutes) then add tomatoes and juice. Cook, uncovered, over low heat for 10-15 minutes, till the sauce is reduced a little. Remove from heat and add crumbled cooked bacon. Pour over cooked spaghetti in casserole. Sprinkle with Parmesan cheese and bake at 350 degrees for 30-40 minutes, 15 minutes covered, and then take the top off the remaining time. Serves 6.

Sunshine Rice
1 stick butter or margarine
3 medium onions, finely chopped
1 c. shredded carrots (packed)
1 c. long grain rice
2 1/4 c. seasoned chicken broth
Salt, pepper to taste
Melt butter in skillet with lid, and saute’ the onions and carrots till done, but not browned. Low and slow is the key. Add rice and continue to saute’ a few more minutes, till rice is well-coated. Add chicken broth and seasonings, cover and simmer till rice is tender, about 20-25 minutes, over very low heat. Serves 4-6.