- -30- then and now (8/22/18)2
- Meet Mable at Mable's Cafe in Chaffee (8/20/18)
- Willow Grove Rockets Skate Club (8/15/18)
- Central Municipal Pool built in 1979 (8/13/18)
- Hecht's Store founder returns to Main street (8/8/18)
- Land acquired to build SEMO Port (8/6/18)
- St. Vincent's Seminary ends after 136 years (8/1/18)
Sept. 23, 1959 Southeast Missourian
Mrs. Albert M. Spradling Jr.'s spaghetti dinner is looked upon as gourmet fare by the men in her family. Her young sons, Al, shown here with his mother, and Bob, insist that she put mushrooms and ripe olives in the meat sauce. (G.D. Fronabarger photo)
Spaghetti dish, with tangy meat sauce, featured in Cape
A big platter of fluffy spaghetti oozing with a tangy meat sauce--a salad of "everything green"--and thick slices of hot crunchy French bread spell gourmet fare at the Albert M. Spradling Jr. home in Cape Girardeau.
Both family and friends agree that Mrs. Spradling adds a different twist that makes these favorites into extra special dishes.
Mrs. Spradling's spaghetti dinner is ideal for the homemakers who take pride in being able to prepare and serve a meal with the greatest of ease. The meal requires so little last minute preparation. The meat sauce stores well in the freezer. The salad dressing should be made at least a day before it is used. The salad greens will have been washed, dried and put in the refrigerator to crispen. Cooking the spaghetti is the only last minute "must" in the entire menu. Here are the recipes:
The Spaghetti Sauce
To make the spaghetti sauce, you'll need--1 1/2 pounds ground beef, 1 large green pepper (chopped), 3 medium sized onions (chopped), 2 cloves of garlic (cut into halves), 2 15-ounce cans (or 4 8-ounce cans) of tomato sauce, 1 16-ounce can whole tomatoes, 1 7-ounce can mushrooms, 1 5 1/2-ounce can pitted ripe olives, salt and pepper to taste.
Place the meat, green pepper, onions and garlic in a heavy sauce pan and cook over moderate heat until meat is browned. Season to taste with salt and pepper. Add tomato sauce and whole tomatoes, cook until thick--from 3 to 4 hours. Add the mushrooms and ripe olives so that they will simmer in the sauce during the last half hour of the cooking period. Remove the garlic halves.
Vermicelli, the very fine "pasta," is preferred by Mrs. Spradling. One half pound will make 4 to 6 servings. Mrs. Spradling follows the directions on the package for cooking the spaghetti.
To be at its best, spaghetti should be boiled and served promptly because it gets soggy and flavorless on standing. When properly cooked, it is dry--has good body--and is light and fluffy.
Bread and Salad
At the Spradlings', crusty French bread is always served with their spaghetti dinners. Mrs. Spradling cuts the bread in slanting inch-thick slices but leaves an uncut strip of the bottom crust to hold the loaf together. She spreads one side of each slice with garlic butter and presses the loaf back into shape. The bread is then wrapped in foil and popped into a 300 degree F. oven for 10 minutes or until bread is hot throughout.
To make the garlic butter, Mrs. Spradling mixes equal parts of commercially prepared garlic spread and butter. This combination is a tasteful spread and a time saver. The garlic spread is available on the condiment shelves in most of the grocery stores.
The salad is an assortment of crisp, leafy green vegetables tossed with a vinegar oil dressing--and served in wooden salad bowls.
The salad dressing is another of Mrs. Spradling's specialties. She uses two cups of oil to one cup of vinegar. To this oil-vinegar mixture she adds 1 teaspoon salt, 1 teaspoon dry mustard, 1/2 teaspoon pepper and 2 cloves of garlic (sliced).
Make the salad dressing well in advance of using because it takes time for the ingredients to blend together. Use just enough of the dressing to coat the salad greens--toss lightly and serve immediately.
Mrs. S.P. Riccobene
July 5, 1961 Southeast Missourian
Ground steak, moistened dry bread, chopped onions, garlic and parsley, eggs, Parmesan cheese and oregano are the basic ingredients for the meat balls which Mrs. S.P. Riccobene of Perryville uses for real Italian spaghetti with meat balls.
April 5, 1956 Southeast Missourian
Mrs. John Wieser
Have you ever cooked a flank steak? If not, chances are you'll want to--once you've learned about stuffed flank steak from Mrs. John Wieser of Cape Girardeau.
Mrs. Ray Call
June 14, 1956 Southeast Missourian
Mrs. Ray Call of Cape Girardeau shares one of her favorite desserts. Give her recipe a try and chances are you will want to give it a place in your "special file."
This easy-to-make dessert is tops in taste appeal. It holds well in the refrigerator which means it can be made several hours in advance of serving. Mrs. Call says that having some of the dessert in the refrigerator is a real asset when hungry teenagers bring their friends in for a snack. Here is her recipe:
Use 1 pound of marshmallows, 1 cup milk, 1 number 2 can crushed pineapple, 1 pint whipping cream, 1/2 cup chopped nuts and 1/2 pound vanilla wafers.
Place marshmallows and milk in a heavy sauce pan. Heat over a low temperature until marshmallows are dissolved. Stir constantly. Remove from heat and cool. Then add crushed pineapple and nuts. Whip the cream and fold into it the marshmallow mixture. Cover the bottom of an 8 x 12 inch baking pan with one half of the crushed vanilla wafers. Pour in the dessert mixture and sprinkle top with the remaining crushed wafers. Refrigerate until firm. Serves 12. Cut into squares. Garnish each serving with a dab of whipped cream, topped with a maraschino cherry.
You will also appreciate Mrs. Call's time-saver suggestion for crushing the wafers. She rolls them in a plastic bag which does away with cleaning up crumbs that get scattered in the rolling process.
Miss Dorotha Sachse
May 24, 1956 Southeast Missourian
Dorotha Sachse of Route 1, Cape Girardeau, has captured Blue Ribbon honors with her strawberry preserves at the Southeast Missouri District Fair.