Spaghetti Supper Recipe
Ingredients
| Spaghetti | 4 Ounce | |
| 1 8-oz. tin tomatoes | ||
| 1 small packet frozen or 5-oz. tin peas | ||
| 1 7-oz. tin corned beef | ||
| Cheddar Cheese | 4 Ounce, grated | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1. Take a pan and fill it up with slated water. Boil the water. Add the spaghetti and cook for 10 minutes. Drain and keep them in the hot pan.
MAKING
2. In a saucepan, add the cooked spaghetti and mix with tomatoes, liquid from the tin, peas, corned beef, and grated cheese.
3. Place the saucepan on low flame and keep stirring gently.
SERVING
4. Season the spaghetti mixture with salt and pepper. Serve hot in a serving dish.
1. Take a pan and fill it up with slated water. Boil the water. Add the spaghetti and cook for 10 minutes. Drain and keep them in the hot pan.
MAKING
2. In a saucepan, add the cooked spaghetti and mix with tomatoes, liquid from the tin, peas, corned beef, and grated cheese.
3. Place the saucepan on low flame and keep stirring gently.
SERVING
4. Season the spaghetti mixture with salt and pepper. Serve hot in a serving dish.
Chef
