Instructions: PAN: 18 BY 24" ROASTING PAN TEMPERATURE; 350F. OVEN

1. COOK SPAGHETTI IN WATER UNTIL TENDER, ABOUT 10 MINUTES.

DRAIN FOR USE IN STEP 4.

2. COOK BEEF IN ITS OWN FAT IN STEAM-JACKETED KETTLE OR STOCK POT UNTIL BEEF LOSES ITS PINK COLOR, STIRRING TO BREAK APART. DRAIN BEEF.

SPRINKLE SALT, PEPPER AND SOY SAUCE OVER BEEF.

3. COMBINE BEEF WITH VEGETABLES. COOK UNTIL TENDER, ABOUT 10 MINUTES. ADD 2 OZ BEEF, SOUP AND GRAVY BASE, AND 2 CUPS WATER. MIX AND HEAT THOROUGHLY.

4. ADD SPAGHETTI; MIX LIGHTLY.

NOTE:

1. IN STEP 3, 9 LB 12 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 8 LB PEPPERS DICED 1/2" AND 14 OZ FRESH GREEN ONIONS WITH TOPS A.P. WILL YIELD 12 OZ GREEN ONIONS CUT IN 1/4" PIECES.

2. IN STEP 3, 13 OZ (2 1/2 CUPS) DRY ONIONS CHOPPED (14 OZ A.P.) MAY BE USED.

3. IN STEP 3, 1 1/3 TBSP (4 CLOVES) DRIED GARLIC MAY BE USED. MINCE AND FRY WITH PEPPERS.

4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

SERVING SIZE: 1 CUP (7 1

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