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Recipe of the Month Rice and Pasta - Skillet Spaghetti

  • 1 pound ground beef
  • 1 teaspoon chili powder
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon garlic salt
  • 1(6 ounce) can tomato paste
  • 21/4 cups tomato juice
  • 2 tablespoons instant minced onion
  • 31/2 cups of water
  • 1 (7 ounce) package uncooked spaghetti
  • Parmesan cheese to taste (optional)

In a 12-inch skillet, brown ground beef. Drain off excess fat. Stir in chili powder, sugar, salt, and garlic salt. Blend in tomato paste. Stir in tomato juice, onion, and 31/2 cups water. Bring to a boil. Carefully add spaghetti and stir to separate strands. Cover and simmer, stirring frequently, for 30 minutes. Serve with Parmesan cheese. Makes 4 to 6 servings.
Submitted By: Martha Jean Burris
Rutherford Farmers Co-op
Number of Servings: 0
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