Grandma Robertson’s Spaghetti
- · 1 package Coiled Vermicelli
- · 1 pound Hamburger, extra lean (do not strain)
- · 1 Cloves Garlic
- · 1 tablespoon Olive Oil
- · 1 can Chopped Olives (4oz)
- · 2 cans Mushrooms, pieces and stems (4oz)
- · 16oz canned tomato sauce (DO NOT USE PASTE)
- · 4oz Water
- · 1 tablespoon Johnny Salt (seasoning salt)
- · ½ tablespoons Garlic Powder
- · 1 tablespoons Celery Salt
- · 1-2 tablespoons Spicy Spaghetti Seasoning
- · 1 tablespoon Parsley
- · 3 tablespoons Dried Chopped Onions
- · 2 teaspoons Worcestershire Sauce
- · Tabasco to taste
- · 1 ½ pounds Sharp Cheddar Cheese *(to taste)
Cook and crumble hamburger into small, bite-sized pieces.
Season hamburger with garlic cloves, olive oil, and Johnny salt, then poor into
large pan. Mix in the rest of the seasonings, adding tomato sauce and half a
can of water (about 8oz). **To thin sauce
further, add V8 Juice 1 cup at a time.** Stir and add more seasonings to
taste. Cook until heated through, or can stay in a warm oven longer if
necessary. (Sauce can be made a day ahead if desired.)
NOODLES: use
COILED VERMICELLI ONLY to get the right consistency. Crush them thoroughly.
Cook noodles and rinse in cold water. Drain well, put into pan and add parmesan
cheese. Stir until the cheese mixes thoroughly with noodles. **(Can use plain
Vermicelli, coiled is just easier to break up)
Mix spaghetti with the sauce, add chunks of sharp cheese and mix. Put a thin layer of cheese on the top, heath through in the oven at 325° for 30 min.
