Spaghetti and Some


Keeping it Real


I’m not sure if my family is the only one that does this. We name our best food dishes after the people who make or who have made them.  Although we all make many different types of food, we only have a few specifically named.  Noonie’s Spaghetti is a family classic. (Recipe found below)

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In my family, if a dish is made often, loved, and requested it gets named.

Recently, my daughter went to Europe. Once there, she was proud to tell me that she made Noonie’s Spaghetti in France and in Denmark. This made me smile as this dish is now an international food!

I’m known for Suzie’s Chocolate Volcano Cake. My late grandmother Sadye is known for her famous Chicken Soup. My mother-in-law Joni is famous for her brisket. These recipes have been passed down for generations and our women are proudly remembered. Depending on the generation, the famous deep dish apple pie was originally Sadye’s, but recently it has become Noonie’s Apple Pie. My sister is famous for Janie’s Oreo Cheese Cake.  I seriously hope to have my roast beef named.  Perhaps in a few more years it will earn its rightful recognition. How does Suzie’s Rock’in Roast Beef sound, yummy? Suzanne Reisler Litwin

How wonderful is it to be remembered for a special dish? McDonald’s has their burger and Dr. Pepper has their drink. Only figuratively and deliciously speaking of course.

Ownership of a famous family dish is fabulous. Noonie’s Spaghetti will endure the taste of times. So will Suzie’s Volcano Cake. If we are not remembered for the people we were, perhaps a famous family dish is good also.

Food warms the soul and sparks memories. It affects all of our five senses. Sometimes foods can even sooth and heal (chicken soup).

Sometimes food can be celebrated especially when shared. It can be the via for wonderful and/or difficult times. Food shared with family and friends is a match to preserve. Therefore, attaching an everlasting name to a delicious dish will solidify the memory of the people who we are or were.

Perhaps you will attach a special name to a dish your family has enjoyed for generations?  Remember to share and preserve your fond food memories.

Do it now, don’t wait, eat and be merry.

Here’s the recipe for Noonie’s Spaghetti.  It is ridiculously easy to prepare.  Enjoy!

Noonie’s Spaghetti


1 can of Campbell’s tomato soup
Any fresh tomato sauce
Box of spaghetti, 375 g
I small onion
Vegetable oil


Wash your hands
In one pot boil water with a bit of vegetable oil
Boil the spaghetti, let it strain
Add a little oil to the spaghetti so it won’t stick

In another pot put a bit of vegetable oil to cover the bottom
Add a small chopped onion.
Fry this up until the onions turn a bit brown.
Watch that they don’t burn so cook this on a medium heat. Suzanne Reisler Litwin

Add the can of tomato soup to the onions and mix. Keep the can on the side.
Fill the empty soup can with tomato sauce and add to the soup.
Let the soup and sauce lightly boil together with the onions.
Stir this occasionally.
Not a long boil, just long enough that they blend.

Once blended, take the pot off the stove.
Add the spaghetti and mix together.
Do not cover so as to let the sauce stick on the spaghetti.

Serves many and tastes even better the next and next day. Freezes well too!

Buon appetito!

Suzanne Reisler Litwin is an author/writer/columnist/educator. She contributes every Monday morning to the West Island Blog.

She is an instructor at Concordia University in The Centre for Continuing Education. Suzanne is a freelance contributor to The Suburban newspaper.   She is the author of the children’s book, The Black Velvet Jacket. She lives in Montreal, Canada with her 3 children, Allyn, Taylor, and Duke and her husband Laurie. Suzanne contributes regularly to West Island Blog under her column Keeping it Real.  Please visit her website  to read more of her published articles, books, and poetry.