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My father, who had worked on the railroad, use to make this dish for special family occasions. After he passed away, our family discovered that no one else had this recipe! Then one of my school friends mentioned Pasa de Shuto and shared her recipe with me. I experimented with it until it tasted just the way my father made it.
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 310 calories, 12 g fat (5 g saturated fat), 33 mg cholesterol, 721 mg sodium, 35 g carbohydrate, 4 g fiber, 15 g protein.
Originally published as Pasa De Shuto in Reminisce January/February 1993, p45
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Reviewed on Aug. 15, 2011 by Carol Healey
Didn't like the seasonings added. My husband said it tasted funny.
Reviewed on Jan. 03, 2008 by FriedaG
I use chopped parsnips as one of the vegetables because my family likes their peppery-sweet flavor. After adding the spaghetti to the meat and vegetable mixture, I sometimes pour everything into a casserole dish and pop it into the oven to keep warm.My two sons loved this dish so much while they were growing up that they often requested it, and they still do. When my younger son got his first leave from the USAF, he called to tell me to be sure to fix Pasa De Shuto for him.
I use chopped parsnips as one of the vegetables because my family likes their peppery-sweet flavor. After adding the spaghetti to the meat and vegetable mixture, I sometimes pour everything into a casserole dish and pop it into the oven to keep warm.
My two sons loved this dish so much while they were growing up that they often requested it, and they still do. When my younger son got his first leave from the USAF, he called to tell me to be sure to fix Pasa De Shuto for him.
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