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    Source of Recipe

    Bob Allison

    1 pck. (12 oz.) spaghetti
    1 1/2 lb. ground beef
    1 medium green pepper, chopped
    1 medium onion, chopped
    1 can (14 1/2 oz.) diced tomatoes, undrained
    1 can (8 oz.) tomato sauce
    1 T. light brown sugar
    1 t. salt
    1 t. chili powder
    1/2 t. pepper
    1/4 t. garlic powder
    1/8 t. cayenne pepper
    3/4 c. shredded Cheddar cheese

    Cook spaghetti according to directions (or 2 minutes less if you like it al dente). Meanwhile in a large skillet, cook beef, green pepper and onion over medium heat til meat is no longer pink. Drain. Stir in tomatoes, tomato sauce and brown sugar; stir. Add remaining ingredients, except cheese, and stir. Drain spaghetti and add. Transfer to a greased (9x13 inch) baking dish (you can freeze the dish at this point for up to a month to cook at a later time). Cover and bake 350 for 30 minutes. Uncover, sprinkle with cheese and bake, uncovered, for 5 more minutes or til cheese is melted. If you have frozen it for later use, thaw for a day in the refrigerator before baking or allow about 10 more minutes to bake.
    (serves 5-8)




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