Saturday, February 27, 2016

Jettie Mae's Panhandler Spaghetti


      I have always wanted to make this Panhandler Spaghetti brought to us from one of my favorite outdoor cooks, Phyllis Speer.  If you have a few minutes check out the 'Cooking on the Wild Side' videos from the PBS affiliate AETN.  Leave it to the state of Arkansas to not only make the dutch oven the official state cooking vessel but to also have an outdoor cooking show on public television. 
     This is a very good camping, all in one pot, meaty pasta casserole that kids will love.  The original recipe calls for 4 bouillon cubes, I only added 2 because I was watching the amount of salt.  In my 10 inch deep oven, the spaghetti cooked for a total of 45 minutes with 10 coals around the base of the oven and 22 on the lid.  After 20 minutes, give it a stir, the spaghetti needs to be totally submerged in the sauce to cook properly.  Also, after you sauté the beef and vegetables over a full compliment of coals, remove the center briquettes from the base of the oven to prevent your sauce from burning.

Jettie Mae's Panhandler Spaghetti
1 lb lean ground beef
1 onion, chopped
1 green pepper, chopped
1 15.25 oz can whole kernel corn, undrained
1 28 oz can diced tomatoes, undrained
1 4 oz can mushrooms, undrained
2 beef bouillon cubes
10 oz uncooked spaghetti (about 2/3 of a 1 lb package)
1 tsp Italian seasoning
1 8 oz package grated Cheddar cheese, divided
2 Tblsp cooking oil
Salt and pepper to taste

     Lightly oil or spray dutch oven.
     Over a full compliment of coals, brown beef in cooking oil.
     Add onions and peppers and cook until softened.
     Move bottom coals to a ring around base of the oven.
     Add corn, tomatoes, mushrooms, bouillon cubes, Italian seasoning, one cup of cheese and salt and pepper.
     Stir until well combined.
     Break spaghetti into fourths and add to tomato mixture.
     Mix well until most of the spaghetti is submerged in the liquid.
     Bake at 350 degrees, stirring halfway, for 35-40 minutes or until pasta is tender.
     Sprinkle with remaining cup of cheese.
     Bake for 5-10 more minutes or until cheese has melted.
     Makes 6-8 servings.

Brown beef with onion and green pepper

Add remaining ingredients and mix well

Bake at 350 degrees for 40 minutes, stirring halfway, or
until pasta is tender

Sprinkle with remaining cup of cheese and continue
cooking until cheese has melted

Kids will wolf this down

13 comments:

  1. perfect timing - just picked up my youngest up at the airport today (she's back from college for spring break) and this will be on the dinner menu this week. Thanks as always Liddy

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    1. How exciting, enjoy your time together and hope you like the recipe! Liddy

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  2. Liddy, I saw this the other day and knew I wanted to try it but hadn't gotten around to it yet. Today was a slow day at work so I took off a bit early and got in a 50 mile bike ride. I got home right at dinner time and to my surprise and delight, Allison made this in the legless DO. Being a bit worn out, this tasted absolutely superb!! I told Allison that it wouldn't make any sense to make regular spaghetti ever again. This is a fantastic recipe that I'm sure will make it into our regular rotation. Thanks for posting!!

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    1. Hi Aaron! Wow, congratulations on your bike ride, Allison must have known you'd need to replenish your carbs after your journey. So glad you liked the recipe and thanks for your review! Liddy

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  3. Two weeks later... Made this again and was just as awesome as the first time. No corn or peppers in the house so I diced up a yellow zucchini. Topped with sour cream and a little Cayenne pepper. Yummy stuff!

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    1. What a good idea to use zucchini and of course everything tastes better when topped with sour cream, thank you for the feedback Aaron, glad you like the recipe! Liddy

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  4. Martin from GermanyMay 24, 2016 at 11:50 AM

    Thanks for the lovely idea, I cooked it last week in my 10"
    Dutch Oven - My wife wolfed it down, me too, greetings from GERMANY

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    1. Hi Martin, thank you for your nice comment, am very happy to hear you and your wife enjoyed the recipe, happy cooking! Liddy

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  5. I love this recipe and have served it to many friends around my campfire at home and on trips. It planned for a fall get together & everyone is looking forward to it again!

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    1. Happy to hear you have been enjoying the recipe, thank you for your feedback, happy cooking! Liddy

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  6. Can you make this in a gas oven with a dutch oven?

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  7. Can you make this in a gas oven with a dutch oven?

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    1. I don't see why not, good luck and let us know how it turns out, thanks for stopping by, Liddy

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