| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sauce |
24 |
Servings |
INGREDIENTS
| 2 |
lb |
Hamburger meat |
| 1 |
|
Green pepper; chopped |
| 5 |
|
Ribs celery; chopped |
| 1 |
md |
Onion; chopped |
| 1 |
ts |
Celery salt |
| 1 |
ts |
Oregano |
| 1 |
ts |
Monosodium glutamate |
| 1 |
ts |
Red pepper (optional) |
| 1 |
ts |
Onion salt |
| 1 |
ts |
Garlic salt |
| 1 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 1 |
|
Bay leaf |
| 2 |
cn |
(16-oz) stewed tomatoes |
| 1 |
cn |
(10-oz) Ro-tel tomatoes |
| 1 |
cn |
(46-oz) V-8 juice |
| 1 |
cn |
(6-oz) tomato paste |
INSTRUCTIONS
Brown hamburger meat in a 6 quart pan. Add green pepper, celery and onion,
cooking about 5 minutes. Add rest of ingredients and simmer for 2 hours.
Serve with spaghetti cooked according to package directions. Yield: 3
quarts.
PHYLLIS MC KUIN (MRS. BARRY)
MORRILTON, AR
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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