| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs |
|
Pasta |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 2 |
|
Green peppers, sliced |
| 1 |
md |
Onion, chopped |
| 1 |
tb |
Vegetable oil (only if you |
|
|
Need it) |
| 2 |
|
Eggs, beaten |
| 2 |
c |
Corn kernels |
| 1 |
cn |
Stewed crushed tomatoes |
| 1 |
cn |
Ripe olives, no pits |
|
|
Salt and pepper to taste |
| 12 |
oz |
Spaghetti, cooked |
| 1/2 |
c |
Ritz cracker crumbs |
|
|
Butter |
INSTRUCTIONS
Fry the ground meat until brown. Add the green peppers,the onions, and the
oil if needed and cook until limp. Take off the fire and add the eggs. Then
the corn, tomatoes, and olive and mix well. Add to the spaghetti and pour
into a big baking dish. Sprinkle on the cracker crumbs and pat with oleo.
In a 375F oven bake for 40 minutes. "With a loaf of lite bread, this'll
feed the multitudes," Mrs. Doolus said. Source: Sinkin Spells, Hot Flashes,
Fits and Cravins
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