QUICK ITALIAN SPAGHETTI
from Brenda Byrd, Roanoke
1/2 pound ground beef
3/4 cup thinly sliced green onions
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons sugar
1 teaspoon Worcestershire sauce
3 cans (8 ounces each) tomato sauce
1 can (2-1/4 ounces) sliced ripe olives, drained
Cooked spaghetti
Grated Parmesan or Romano cheese
Real bacon bits, optional
In a skillet, brown ground beef and onions. Add next five ingredients. Cover and simmer for 10 minutes. Add olives. Simmer five minutes longer. Spoon over spaghetti. Sprinkle with cheese and bacon bits if desired. Yield: 4 servings
CELERY SEED BREAD
6 tablespoons butter or margarine, softened
1/2 teaspoon celery seed
1/4 teaspoon paprika
1/4 teaspoon dried parsley flakes
4 hot dog buns, sliced
In a mixing bowl, combine butter, celery seed, paprika, and parsley flakes, stirring well to blend. Spread on cut sides of each roll. Place on baking sheet. Broil until golden brown. Yield: 4 servings
