Recipe - Spaghetti Mizithra (Greek-Style Spaghetti)

Karen Mintzias
1 pound Spaghetti
1 cup Butter or margarine
One half pound Kasseri cheese, grated
One fourth pound Romano cheese, grated
One fourth cup Chopped parsley

Cook spaghetti until tender but firm to the bite. Drain. Melt butter in
large skillet and cook just until it turns brown. Meanwhile, combine
cheeses. Place spaghetti on warm platter, sprinkle with mixed cheeses, then
drizzle with browned butter. Sprinkle with parsley.

Created by: The Spaghetti Factory, Hollywood

(C) 1992 The Los Angeles Times

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini