Ardith's Italian Fried Spaghetti
Stir Fried Spaghetti
Fried Spaghetti


Ardith's Italian Fried Spaghetti

1 pkg. R & F vermicelli
1 can mushrooms 
1 jar pimentos 
1 can Ortega diced canned chiles 
grated cheese.

Break  vermicelli into 3 pieces. Boil 15-20 minutes. Drain. Put into 
skillet
with:
mushrooms, pimentos and chiles Heat through. Serve with grated cheese.



Stir Fried Spaghetti

1 lb. spaghetti
1 lb. chicken meat
1 red sweet pepper
6 oz. mushrooms
6 oz. snow peas
1 cooking onion
3 green onions
--Marinade:--
1/4 cup soy sauce
1/4 cup cooking wine
1 Tbsp. cinnamon
1 Tbsp. sesame oil
Salt and pepper, to taste

Boil spaghetti until done. Drain and run spaghetti under cold tap water.
Drain and set aside. Slice chicken meat thinly and then into 2" strips.
Place chicken in marinade. Slice mushrooms, red pepper, onion and green
onions into 2" strips. Heat some cooking oil in a wok or Dutch oven.
Stir-fry cooking onions until fragrant. Add in the marinated chicken meat
and stir-fry for another 2 to 3 minutes. Stir in the rest of the vegetable
ingredients and cook for a couple of minutes. Season to taste. Finally,
add the cooked spaghetti and stir-fry for several minutes, mixing well.



Fried Spaghetti 

5 oz. uncooked spaghetti
2 eggs
1/2 cup shredded Mozzarella cheese
1/2 cup grated Parmesan cheese
1 tsp. minced dried onion
1/2 tsp. basil
1/4 tsp. salt
Pepper to taste
2 Tbsp. margarine

Cook spaghetti. Drain. Combine eggs, cheeses, onion, basil, salt and
pepper in bowl. Mix well. Add spaghetti, mix well. Heat electric skillet
to 325 degrees. Melt margarine in skillet. Add spaghetti mixture. Cook 10
minutes or until bottom is golden brown. Do not stir. Invert onto platter.
Cut in wedges.