Spaghetti Chili

2 tb oil
3 c chopped onion
2 lbs lean ground beef
1 green pepper, chopped

Scramble-fry till browned. Add to:

28-oz can mashed tomatoes
10-oz can tomato soup
2 x 5-1/2-oz cans tomato paste
4 tb Worcestershire sauce
2 tb sugar
2 tb chili powder
1/4 tsp pepper

Simmer for five minutes.

Cook 1 lb spaghetti in boiling water with 1 tb salt, till tender but firm. Drain, add to meat mixture, and turn into small roaster or extra-large casserole. Cover with 2 c grated cheese and heat in 350F oven for 15 minutes. Cover if heating longer. Serves 12.

- from Company’s Coming ~Pasta cookbook by Jean Paré

This is a great little recipe book if you don’t mind cooking with canned soups. Most are high in sodium and god knows what else is in those things, so should be avoided as a dietary staple.

Lorraine: What do you do with 10 dozen eggs all at once?

Why, I stack ‘em in the fridge!
We often eat eggs for breakfast or lunch and usually when we have this many I make pancakes or cake or something. These eggs are probably as fresh, even by the time we use the last dozen, as the eggs that are purchased from most grocery stores at any given time. At least that's how it looks when you do the comparison test, where you note the shape of an egg after it's out of its shell. Store-bought eggs often flatten out while these remain perky.