Vickie Booth
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 1 lb ground beef
• 2 medium onions, chopped
• 1 (7 oz) package ready-cut spaghetti
• 1 (28 oz) can diced tomatoes, undrained
• 3/4 green pepper, chopped
• 1/2 cup water
• 1 (8 oz) can sliced mushrooms, drained
• 1 tsp chili powder
• 1 tsp dried oregano
• 1 tsp sugar
• 1 tsp salt
• 1 cup (4 oz) Cheddar cheese, shredded

In a large skillet, brown beef and onions; drain. Stir in uncooked spaghetti and next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until the spaghetti is tender. Sprinkle with cheese; cover and heat until melted.

Yield: 4 to 6 servings.

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