“Coach” John Petercuskie is 90 years young and you can find him in the local gym in Centerville, Massachusetts on beautiful Cape Cod. He is always surrounded by young jocks, older guys who want to talk football and even lovely young ladies who just adore “Coach”.
You see, “Coach” is a living legend down here. He began his career coaching at Neshaminy High School in Pennsylvania, where he coached for 11 years. But Coach was no ordinary coach; he coached his players to a 51 game winning streak. In 2010, his devoted fans erected a bronze statue in his likeness in Langhorne, PA so that he will never be forgotten.
Coach left Neshaminy to become an Assistant Coach at Dartmouth College for 3 years, then went on to Boston College for 4 years, on to Princeton for 4 years and then, in 1978 Coach Petercuskie became the Special Teams Coach for the Cleveland Browns where he remained until 1984. He then went on to coach at Harvard University for 2 years and then to Liberty University for 6 more years. So you can imagine that he knows a little something about football.
Coach was always concerned about his players. He made sure they were game ready by eating well. When they came to his house for dinner, his lovely wife Dorothy was instructed to make a big bowl of Million Dollar Spaghetti. Dorothy is a wonderful cook and she is very focused on healthy eating – so these days the Coach and his 3 handsome sons only get Million Dollar Spaghetti on his birthday. And Dorothy also makes the best apple pies that you have ever tasted. (Watch our Events page for the St. Michael’s Orthodox Church Bake Sales where Dorothy’s pies sell out quickly.)
So tuck this recipe away for football season and invite a house full to watch the game. Your guests will be in heaven eating Million Dollar Spaghetti.
P. S. Don’t even think about counting the calories – football players need lots of them.
7 oz. package thin spaghetti
1 Tablespoon butter
1 1/2 lbs ground beef
Salt and Pepper
1/2 lb. Italian sausage, cut in small pieces
1 Tablespoon minced green pepper
2 – 8 oz cans tomato sauce
8 oz. cream cheese
1/4 cup sour cream
1/2 lb. cottage cheese
1/3 cup cut up scallions
2 Tablespoons melted butter
Cook spaghetti and drain. Saute beef in butter until brown. Add tomato sauce, salt and pepper. Remove from heat. Combine cottage cheese, cream cheese, sour cream, scallions, and green pepper. In a square 2 quart casserole spread one half of the spaghetti and cover with cheese mixture and fried sausage. Add remainder of spaghetti and pour butter over spaghetti. Spread tomato meat sauce over top. Chill. Remove from refrigerator 20 minutes before baking. Bake at 350 degrees for 45 minutes or until hot and bubbly. Serve with green salad and garlic bread. Fabulous!