>------------> Spaghetti <------------<

 1 lb ground chuck hamburger
 1 Tblsp yellow Mustard
 1 Tblsp oil
 2 Tblsp Oleo
 Heinz Catsup
 3/4 1 lb package regular spaghetti
 1 large jar Prego spaghetti sauce
 Ground thyme, Onion Powder, Garlic Powder
 Italian season, Oregano, Pepper
 
In a large pan add water to 3/4 full. Add oil and
several dashes of salt to water. Set on stove on high.

In a med-large mixing bowl:
Dump the hamburger, mustard, and 1 Tblsp catsup.
Shake to cover the top of the mixture with the thyme.
Shake to cover the top of the mixture with the onion 
Powder. Add about 3 shakes of garlic, 3 shakes pepper,
3 shakes italian seasoning, and 3 shakes oregano.

Use a fork to first combine the mess, then dig in and 
combine completely with your hand. (Keep mixing till
it is all combined.)

Take out a small amount to make a 2-3 inch meatball. 
Roll in hands till firm and Put into a large skillet.
Continue making meatballs till all meat mixture is
gone. Turn heat on high. COVER.

When water is boiling rapidly, add the spaghetti.
Stir now and then till done.

Meatballs are done when they are all browned and most
of their own juices is gone. At this time, completely
drain. Return to heat and let brown for a min or two.
Dump Prego sauce into skillet with them. Add about an
inch of water to jar and shake it to remove more of
the sauce. Dump it into skillet. Add 3-4 squirts catsup
and stir. Quickly cover and let cook reducing heat to 
medium-high.

*If garlic butter is desired - place 1/2 stick oleo
in small bowl. Heat in microwave JUST until melted.
ADD 3 teaspoons garlic powder to oleo and mix - add
more garlic powder according to taste.

When Spaghetti is done, drain, rinse and drain. Add 2
Tblsp oleo and mix into the spaghetti to keep it from 
sticking to itself. Put back on stove with NO heat.

Sauce should be bubbling. Turn off heat, remove cover,
and stir. Serves 3-4