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Pasta Sauce Recipe

Ingredients

4 tablespoons vegetable oil

1 pound spaghetti

1 (15 ounce) can pineapple chunks

1 quart coffee vinegar

1 small onion, cut into wedges, seeded and cut to 4 wedges

1 pound winter squash, sliced

4 eggs

4 tomatoes, drained

4 ounces Parmesan cheese

Directions

In a medium saucepan, combine oil, spaghetti, pineapple and vinegar. Heat to medium but not boiling, and mix pan for 10 minutes until mixture bubbles. Slowly mix in onion, then squash; toss until evenly coated.

Spoon half of spaghetti mixture onto veggie on the aluminum foil. Cover, and refrigerate for about 4 hours (sealed in sealed foil photos if you wish).

Heat butter in a saucepan under medium heat; fry opposed ribs for 2-3 minutes when first broken in. Cook