Recipes: The Pickled Heron’s Todd’s Great-Grandma’s Spaghetti

The Pickled Heron‘s Owner/Chef Todd Braley:  My great-grandma’s spaghetti was a staple in our house. Now mind you, my family on that side is from Czechoslovakia and Scotland, so pasta is not their strongest [suit]. But this is, to this day, one of my favorite meals.

The leftovers are best reheated by frying in a little butter. Even better is browning some Hickory Farms Summer Sausage in the butter first and then adding the leftover pasta. Around Christmas, we always had one of those Yard-O-Beef’s around or each of us boys would get the shorter sausages in our stockings.

Enjoy my Great-Grandma’s Spaghetti!

The Pickled Heron’s Todd’s Great-Grandma’s Spaghetti

Servings:  approximately 6


  • 1 pound spaghetti
  • 1 can plum tomatoes, poured into a bowl and diced with two table steak knives
  • 1 pound cheddar cheese, grated, Kraft sharp yellow is preferred


  1. Cook the spaghetti, drain and return to the same pot.
  2. Add tomatoes with all their liquid, and mix well.
  3. Add the cheese in several batches, mixing well.
  4. Serve with fresh Italian bread (with the sesame seeds) and cold butter. Enjoy!
Todd’s Great-Grandma’s Spaghetti

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