Title

Spaghetti Mousse

Subject

spaghetti

milk

bread crumbs

butter

pimento

parsley

onion

American cheese

salt

paprika

pepper

eggs

Description

Spaghetti Mousse Serves 8
Recipe from the kitchen of Alma Ashbridge
1 cup spaghetti broken in 2" pieces
1½ cups scalded milk
1 cup soft bread crumbs (no crusts)
¼ cup melted butter
1 pimento chopped
1 tbsp parsley chopped (or ½ tbsp dried leaves)
1 tbsp onion chopped fine
1½ cups grated American Cheese
3/8 tsp salt dash paprika
½ tsp pepper 3 eggs well beaten
over

Back:
Cook spaghetti in salted boiling
water until tender. Drain well and
blanch with cold water. Add milk,
bread crumbs & butter. Mix well. Add
remaining ingredients & mix well. Pour
into well buttered casserole. Bake in slow
oven 325° for 50 min. (sometimes 60)
Freezes well & also reheats.

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# Spaghetti Mousse

*Recipe from the kitchen of Alma Ashbridge — Serves 8*

## Ingredients

- 1 cup spaghetti, broken in 2" pieces
- 1 1/2 cups scalded milk
- 1 cup soft bread crumbs (no crusts)
- 1/4 cup melted butter
- 1 (jarred) pimento, chopped
- 1 Tbsp parsley, chopped (or 1/2 Tbsp dried leaves)
- 1 Tbsp onion, chopped fine
- 1 1/2 cups grated American cheese
- 3/8 tsp salt
- Dash paprika
- 1/2 tsp pepper
- 3 eggs, well beaten

## Instructions

1. Cook spaghetti in salted boiling water until tender. Drain well and blanch with cold water.
2. Add milk, bread crumbs, and butter. Mix well.
3. Add remaining ingredients and mix well.
4. Pour into a well buttered casserole.
5. Bake in a slow oven at 325° for 50 minutes (sometimes 60).
6. Freezes well and also reheats.

Creator

Paula Guffey

Source

RCA0003 - VTG LG Wood Recipe Box Dove Tail w/Metal Hinges Full Of Recipes & Handwritten (eBay)

Date

1950s

Contributor

Alma Ashbridge

Rights

Personal/Family

Format

Handwritten on printed card

Identifier

RCA0003-20260513-0161

Coverage

Indiana, US