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Clockwise from top: Salad, Pumpkin Cake leftovers, Caramel Apple, Speedy Skillet Sketti

Since my taste sense is still lacking, I wasn’t able to taste everything all the way.  Everyone liked the spaghetti…but, I will probably try to remember to make it the other way, ’cause Maddie isn’t as crazy about the sauce being mixed in (she likes a teeny tiny bit on her noodles).  Everyone thought that everything else was pretty good, too.


Speedy Skillet Sketti

4 cups (1-quart) fresh water
1 tablespoon vegetable oil
26 ounce can or jar Spaghetti Sauce, any flavor
8 ounces whole wheat spaghetti noodles
2 or 3 slices American Cheese or 1/2-cup shredded cheese

 This is one of the easiest, fastest dishes I know. You need a large skillet or 3-quart saucepan to start with. Pour the water into the skillet (or saucepan) and bring it to a boil over high heat. While it’s heating add the vegetable oil and spaghetti sauce. The water will thin the sauce significantly. Don’t worry about it. It thickens up later in the recipe.

Break the spaghetti in half. Add to the boiling water/spaghetti sauce mixture. Reduce the heat to medium-high so the mixture still boils, but not too violently. Cook and stir the mixture for 10 to 12 minutes. The spaghetti will absorb most of the water, leaving a tasty thickened sauce in it’s place. Right before serving stir in the cheese until it melts. Spoon into bowls and top with Parmesan cheese if desired. Makes 4 servings.

This is the basic recipe. It can be doctored up if desired. For instance, if you have some flavored TVP hanging out in the cupboard then add about 1/3-cup to the sauce when you add the spaghetti. It will reconstitute as the spaghetti cooks. Italian Sausage, Beef or regular Sausage flavors all taste yummy. If you have some veggie meats in the freezer or fridge then feel free to add some, 4 to 6 ounces is usually plenty. Sausage, burger, crumbles, or even some finely chopped veggie lunch meat is a nice addition. A can of mushrooms, or chopped tomatoes or tomatoes & zucchini or sliced carrots are all interesting diversions from the main recipe. If you are teaching children how to cook, this is the best first recipe I know of. It only takes about 15 minutes from start to finish and gives satisfying results.

~ Recipe is from www.frugalabundance.com

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