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    Source of Recipe


    1 can (10-3/4 oz.) condensed cream of mushroom soup
    1/2 cup stuffed olives, sliced (optional)
    1/2 cup evaporated or scalded milk
    1 can (4 oz.) sliced mushrooms, drained
    1-1/2 teaspoons prepared horseradish
    1/2 cup grated Romano or Parmesan cheese
    1/2 cup dry sherry or dry white wine
    1 to 1-1/2 cups cubed cooked ham
    butter, melted
    1 package (5 oz.) spaghetti

    Combine all ingredients except speghetti and butter in Crock-Pot;
    stir well. Cover and cook on low setting for 4 to 8 hours. Just
    before serving, cook spaghetti according to package directions;
    drain and toss with butter. Stir into Crock-Pot. Sprinkle additional
    grated cheese over top.

    4 servings (about 2 quarts). This recipe may be doubled in the
    5-quart Crock-Pot.




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