| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Pasta, Dishes that, Main dishes, Mushrooms |
8 |
Servings |
INGREDIENTS
| 1 |
md |
Onion; chopped, 1/2 cup |
| 4 |
tb |
Butter or margarine; ( 1/2 stick) |
| 2 |
cn |
Condensed tomato soup |
| 2 |
cn |
Tomatoes; (19 oz. each) |
| 2 |
|
Mushroom; (3-4oz.cans) stems and pieces |
| 1 |
c |
Sliced ripe olives |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 3/4 |
ts |
Leaf basil; crumbled |
| 3/4 |
ts |
Leaf oregano; crumbed |
| 4 |
c |
Cooked roast beef strips |
|
|
Hot cooked spaghetti; ( one pound total) |
INSTRUCTIONS
Suate onion in butter or margarine, until soft in a large saucepan. Stir in
tomato soup, tomatoes, mushrooms, olives, salt, pepper, basil and oregano.
Simmer, covered for 10 minutes; add beef; simmer 20 minutes longer. Cool
quickly and freeze in portions suitable for your family use. When ready to
serve, reheat in heavy saucepan over Low heat, stirring occasionally, for
30 minutes or until bubbly-hot.
Note Cook spaghetti n boiling salted water following label directions.
Recipe by: Family Circle Magazine, Sept.'71, Freeze With Ease
Posted to MC-Recipe Digest V1 #1013 by Roberta Banghart
<bobbi744@sojourn.com> on Jan 15, 1998
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