Yield: 24 Servings
Measure | Ingredient |
---|---|
2 pounds | Hamburger meat |
1 \N | Green pepper; chopped |
5 \N | Ribs celery; chopped |
1 medium | Onion; chopped |
1 teaspoon | Celery salt |
1 teaspoon | Oregano |
1 teaspoon | Monosodium glutamate |
1 teaspoon | Red pepper (optional) |
1 teaspoon | Onion salt |
1 teaspoon | Garlic salt |
1 teaspoon | Salt |
1 teaspoon | Pepper |
1 \N | Bay leaf |
2 cans | (16-oz) stewed tomatoes |
1 can | (10-oz) Ro-tel tomatoes |
1 can | (46-oz) V-8 juice |
1 can | (6-oz) tomato paste |
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:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .