Today’s recipes will build a delicious dinner around a classic main dish: Kraft Classics Tangy Italian Spaghetti. This dish serves up a generous portion of nostalgia, having been a popular food product back in the 1960s and ’70s. The box contained everything needed to make the dish except for tomato paste. It was a unique product back then, sitting on the grocery store shelves alongside its also-popular sister products, macaroni and cheese and chicken noodles.

Today’s recipes will build a delicious dinner around a classic main dish: Kraft Classics Tangy Italian Spaghetti. This dish serves up a generous portion of nostalgia, having been a popular food product back in the 1960s and ’70s. The box contained everything needed to make the dish except for tomato paste. It was a unique product back then, sitting on the grocery store shelves alongside its also-popular sister products, macaroni and cheese and chicken noodles.
As a kid, I loved everything pasta. That hasn’t changed much. In those days, I would have voted Kraft’s spaghetti to be the best in the world. But then, any spaghetti sitting on my plate would have likely gotten my vote.
Kraft Classics Tangy Italian Spaghetti is much harder to find these days. I haven’t seen it in any of the local grocery stores for several years. The boxed pasta is currently advertised on Amazon and Walmart is offering it for $7.32 per 8-ounce box by special order. That’s a steep price for such a small quantity.
I was fortunate to buy a couple of boxes several years ago, when Walmart still carried the product in its stores for around $1.50 per box. I prepared the dish for the first time in several decades. It was OK, but certainly not the best spaghetti in the world. Still, I went to work to create a recipe for the dish. My Krafty Classic Spaghetti may actually be a little tastier and produces nearly twice the quantity as the original.
Next up, The Better Than Garlic Bread recipe – originally duplicated, more or less, – is Cajun Chef Justin Wilson’s Cajun-style garlic bread. He used an entire loaf of bread and eyeballed the quantity of the toppings. My original garlic bread recipe did likewise. This updated version provides a specific formula to consistently make any quantity of Cajun-flavored garlic spread to use on any size and she of bread, including toast.
Krafty Classic Spaghetti
Kraft Foods offered several boxed dinners back in the 1960s and ’70s. One of my favorites was its tangy Italian spaghetti, parently still available through Walmart by special order. I bought a couple of boxes several years ago, one of which I still have. The one I tried was good, but not quite as good as I remembered. I developed a recipe for the dish, and it may even be tastier. This recipe ctures the essence of Kraft Foods’ original dish and makes for pretty good eating.
10 ounces dried spaghetti
1 (6-ounce) can tomato paste
1¼ cup water
2-3 teaspoons dried minced onion
2 teaspoons beef bouillon powder
1 teaspoon white vinegar
¾ teaspoon garlic powder
¾ teaspoon onion powder
¾ teaspoon granulated sugar
½ teaspoon dried parsley
¼ plus ⅛ teaspoon of MSG (optional)
¼ plus ⅛ teaspoon dried oregano
¼ plus ⅛ teaspoon celery salt
¼ plus ⅛ teaspoon ground or very finely crushed fennel seed
⅛ heing teaspoon of black pepper
Grated Parmesan cheese
Notes: Two 8-ounce cans of tomato sauce and ¼ cup of water can substitute for the tomato paste and 1¼ cup of water. As with the original Kraft classic, add cooked ground beef for a more substantial dish.
Yields: Four or five main-dish servings
Asparagus with pineple
Asparagus is a culinary ritual of spring. It is available year-round, though usually at a premium price when out of season locally. This recipe takes advantage of the speed and ease of microwave cooking, which can do a very good job of micro-steaming vegetables. Asparagus, citrus, and a splash of olive oil make a tasty combination.
1 pound fresh asparagus
1 (8-ounce) can pineple chunks, drained and halved
2 teaspoons extra-virgin olive oil
¾ teaspoon chicken or vegetable bouillon powder
¼ teaspoon red pepper flakes
⅛ teaspoon black pepper
¼ cup sliced almonds (optional)
Break off and discard the white/purplish ends from the asparagus stalks. Slice the asparagus into 2-inch pieces diagonally, separating the tips from the stalks. Put the stalk pieces in a microwavable container. Loosely cover with a lid and microwave on high power for 3 minutes, stirring every 60 seconds. Add the tips, stir, and cover. Microwave for an additional minute; drain well. Stir in the remaining ingredients, except sliced almonds. Cover and microwave for 1 minute more. Stir in the sliced almonds, if used.
Notes: Be careful when removing the lid due to possible steam. This recipe was developed using a 1,000-watt microwave oven with a turntable. Cooking times will vary for ovens with different wattage.
Yields: About 3 cups
Better Than Garlic Bread
Everyone who’s eaten this has commented that it’s better than garlic bread. Who am I to disagree? The Cajun Chef, Justin Wilson’s Cajun Garlic Bread, inspired this recipe. The oregano and black pepper add Cajun flavors to an already delicious garlic bread.
8 tablespoons (1 stick) butter or margarine, softened
2 teaspoons garlic powder
1 teaspoon dried oregano
½ teaspoon black pepper (fresh, coarsely cracked is best)
1 (16-ounce) loaf Italian or French bread
Combine the first four ingredients (through black pepper) in a small bowl. Slice the loaf horizontally in half. Spread the garlic butter inside each half. Place the top half on the bottom half, and slice crosswise into 2- to 3-inch lengths, keeping the slices in place. Tightly wr the loaf in aluminum foil. Bake on the middle-low rack of an oven preheated to 350 degrees for 8 minutes. Turn the loaf over and bake for an additional 8 minutes, or until the butter or margarine melts. Be careful not to over-bake the bread, or it may harden.
Notes: Use the garlic butter on any size of bread loaf, rolls or toast. I like the flatter artisan loaves.
Yields: One loaf
Red Velvet Cake Cookies
I’ve only discovered the convenience and deliciousness of cake cookies made from boxed cake mixes in recent years. Cake cookies are delicious and easy to make, requiring little measuring and little muss and fuss – a lazy guy’s dream come true. These cookies are soft and chewy.
1 (15.2-ounce) box super moist or moist supreme red velvet cake mix
½ cup flavorless cooking oil
2 large eggs, beaten
Notes: Possible add-ins and toppings include chopped nuts, candy-coated chocolates, such as M&M’s, sprinkles, chocolate chips and fresh, dried and candied fruit bits. This recipe can use any super moist or moist supreme cake mix, such as Betty Crocker, Pillsbury and many store brands.
Yield: 24 cookies

Source: Spokane Spokesman-Review

Published: June 3, 2026 12:00 AM

Original URL:

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Today’s recipes will build a delicious dinner around a classic main dish: Kraft Classics Tangy Italian Spaghetti. This dish serves up a generous portion of nostalgia, having been a popular food product back in the 1960s and ’70s. The box contained everything needed to make the dish except for tomato paste. It was a unique product back then, sitting on the grocery store shelves alongside its also-popular sister products, macaroni and cheese and chicken noodles.

Today’s recipes will build a delicious dinner around a classic main dish: Kraft Classics Tangy Italian Spaghetti. This dish serves up a generous portion of nostalgia, having been a popular food product back in the 1960s and ’70s. The box contained everything needed to make the dish except for tomato paste. It was a unique product back then, sitting on the grocery store shelves alongside its also-popular sister products, macaroni and cheese and chicken noodles.
As a kid, I loved everything pasta. That hasn’t changed much. In those days, I would have voted Kraft’s spaghetti to be the best in the world. But then, any spaghetti sitting on my plate would have likely gotten my vote.
Kraft Classics Tangy Italian Spaghetti is much harder to find these days. I haven’t seen it in any of the local grocery stores for several years. The boxed pasta is currently advertised on Amazon and Walmart is offering it for $7.32 per 8-ounce box by special order. That’s a steep price for such a small quantity.
I was fortunate to buy a couple of boxes several years ago, when Walmart still carried the product in its stores for around $1.50 per box. I prepared the dish for the first time in several decades. It was OK, but certainly not the best spaghetti in the world. Still, I went to work to create a recipe for the dish. My Krafty Classic Spaghetti may actually be a little tastier and produces nearly twice the quantity as the original.
Next up, The Better Than Garlic Bread recipe – originally duplicated, more or less, – is Cajun Chef Justin Wilson’s Cajun-style garlic bread. He used an entire loaf of bread and eyeballed the quantity of the toppings. My original garlic bread recipe did likewise. This updated version provides a specific formula to consistently make any quantity of Cajun-flavored garlic spread to use on any size and she of bread, including toast.
Krafty Classic Spaghetti
Kraft Foods offered several boxed dinners back in the 1960s and ’70s. One of my favorites was its tangy Italian spaghetti, parently still available through Walmart by special order. I bought a couple of boxes several years ago, one of which I still have. The one I tried was good, but not quite as good as I remembered. I developed a recipe for the dish, and it may even be tastier. This recipe ctures the essence of Kraft Foods’ original dish and makes for pretty good eating.
10 ounces dried spaghetti
1 (6-ounce) can tomato paste
1¼ cup water
2-3 teaspoons dried minced onion
2 teaspoons beef bouillon powder
1 teaspoon white vinegar
¾ teaspoon garlic powder
¾ teaspoon onion powder
¾ teaspoon granulated sugar
½ teaspoon dried parsley
¼ plus ⅛ teaspoon of MSG (optional)
¼ plus ⅛ teaspoon dried oregano
¼ plus ⅛ teaspoon celery salt
¼ plus ⅛ teaspoon ground or very finely crushed fennel seed
⅛ heing teaspoon of black pepper
Grated Parmesan cheese
Notes: Two 8-ounce cans of tomato sauce and ¼ cup of water can substitute for the tomato paste and 1¼ cup of water. As with the original Kraft classic, add cooked ground beef for a more substantial dish.
Yields: Four or five main-dish servings
Asparagus with pineple
Asparagus is a culinary ritual of spring. It is available year-round, though usually at a premium price when out of season locally. This recipe takes advantage of the speed and ease of microwave cooking, which can do a very good job of micro-steaming vegetables. Asparagus, citrus, and a splash of olive oil make a tasty combination.
1 pound fresh asparagus
1 (8-ounce) can pineple chunks, drained and halved
2 teaspoons extra-virgin olive oil
¾ teaspoon chicken or vegetable bouillon powder
¼ teaspoon red pepper flakes
⅛ teaspoon black pepper
¼ cup sliced almonds (optional)
Break off and discard the white/purplish ends from the asparagus stalks. Slice the asparagus into 2-inch pieces diagonally, separating the tips from the stalks. Put the stalk pieces in a microwavable container. Loosely cover with a lid and microwave on high power for 3 minutes, stirring every 60 seconds. Add the tips, stir, and cover. Microwave for an additional minute; drain well. Stir in the remaining ingredients, except sliced almonds. Cover and microwave for 1 minute more. Stir in the sliced almonds, if used.
Notes: Be careful when removing the lid due to possible steam. This recipe was developed using a 1,000-watt microwave oven with a turntable. Cooking times will vary for ovens with different wattage.
Yields: About 3 cups
Better Than Garlic Bread
Everyone who’s eaten this has commented that it’s better than garlic bread. Who am I to disagree? The Cajun Chef, Justin Wilson’s Cajun Garlic Bread, inspired this recipe. The oregano and black pepper add Cajun flavors to an already delicious garlic bread.
8 tablespoons (1 stick) butter or margarine, softened
2 teaspoons garlic powder
1 teaspoon dried oregano
½ teaspoon black pepper (fresh, coarsely cracked is best)
1 (16-ounce) loaf Italian or French bread
Combine the first four ingredients (through black pepper) in a small bowl. Slice the loaf horizontally in half. Spread the garlic butter inside each half. Place the top half on the bottom half, and slice crosswise into 2- to 3-inch lengths, keeping the slices in place. Tightly wr the loaf in aluminum foil. Bake on the middle-low rack of an oven preheated to 350 degrees for 8 minutes. Turn the loaf over and bake for an additional 8 minutes, or until the butter or margarine melts. Be careful not to over-bake the bread, or it may harden.
Notes: Use the garlic butter on any size of bread loaf, rolls or toast. I like the flatter artisan loaves.
Yields: One loaf
Red Velvet Cake Cookies
I’ve only discovered the convenience and deliciousness of cake cookies made from boxed cake mixes in recent years. Cake cookies are delicious and easy to make, requiring little measuring and little muss and fuss – a lazy guy’s dream come true. These cookies are soft and chewy.
1 (15.2-ounce) box super moist or moist supreme red velvet cake mix
½ cup flavorless cooking oil
2 large eggs, beaten
Notes: Possible add-ins and toppings include chopped nuts, candy-coated chocolates, such as M&M’s, sprinkles, chocolate chips and fresh, dried and candied fruit bits. This recipe can use any super moist or moist supreme cake mix, such as Betty Crocker, Pillsbury and many store brands.
Yield: 24 cookies

Source: Spokane Spokesman-Review

Published: June 3, 2026 12:00 AM

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Merideth Theis launches The Sizzle N Sass Shack in Cold Spring, balancing her food trailer and studies while serving delicious favorites and unique recipes.

COLD SPRING (WJON News) — A local college student is making a dream come true with a new business. Merideth Theis is a student at St. Cloud Technical and Community College and has recently launched her new food trailer/truck business, "The Sizzle N Sass Shack," based out of Cold Spring.
Theis says she always wanted to have her own business, and, with help from her parents, she decided to take a chance.
The "Sizzle N Sass Shack" was at its first event on Saturday.
She says there have been a few challenges with running her own business:
"The biggest challenge for me, probably, is just keeping everything organized and staying on top of everything cause I'm a full-time college student as well, so just balancing those two things probably, and then my other job, has all probably been the most challenging thing for me."
Theiss says time management has also been hard with juggling the truck's needs and school. "Sizzle N Sass Shack" currently offers a wide variety of options, like a coconut shrimp basket, sweet corn nuggets, a Mexican street corn burger, and a gourmet grilled cheese.
Theis is working on some taco ideas for the menu too.
Theiss says the food offerings will vary from event to event, and she hopes to grow the menu as well.
"I kind of hope to bring in some new ideas, see what works and doesn't work, obviously, and when I have events, I won't offer all of that. I'll probably pick, I'll have the baskets available and the deep-fried Oreos, but I'll just probably pick between the sandwiches and melts, maybe two items from each thing, just so I don't have too much chaos going around."
Theis says the food truck is somewhat of a family affair with her dad, sister, and cousin all helping out. You can find out where the "Sizzle N Sass Shack's" next stop will be by following it on Facebook.
READ MORE FROM AUTHOR PAUL HABSTRITT
If You Grew Up in the '70s and '80s, These Foods Were Super Fancy
From Babybels to Toblerone chocolate, take a nostalgic bite out of these 'fancy' childhood foods that made us feel way more elegant than we really were.
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Published: June 8, 2026 3:09 PM

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