Spaghetti Spanish Michelada
|Spaghetti||2 Cup (32 tbs)|
|Tomatoes||1 Quart (fresh or canned)|
|Boiled ham||1⁄2 Cup (8 tbs)|
Break the spaghetti into inch pieces.
Cook in one quart boiling water until tender, add the tomatoes, and cook fifteen minutes longer.
Remove the fat from the ham and try it out.
Dice onion and green pepper, and fry slowly in this fat until tender.
Chop the ham and add it with the onion, green pepper and seasoning to the spaghetti and tomatoes.
Put in casserole and bake fifteen minutes in a moderate oven (350Â°-400Â° F.).