"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Italian Spaghetti Recipe

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This recipe for Italian Spaghetti, by , is from The Wooley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janee Almand


1 onion, chopped
2 T. of olive oil
1 lb. of ground beef
1 tsp. of salt
1 tsp. of chili powder
1 tsp. of Tabasco sauce
tsp. of black pepper
Dash of red pepper
1 can cream of mushroom soup
1 can of tomato soup
8 oz. pkg. of angel hair spaghetti or macaroni
c. of Parmesan cheese

Cook onion in olive oil until golden.
Add meat & seasonings, brown.
Lightly cover and simmer for 10 minutes.
Add soups, cover and simmer for 45 minutes.
Cook spaghetti, drain, and rinse with hot water.
Add pasta to your meat mixture and mix well.
Sprinkle with cheese.




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