1 lb. hamburger in 1 tbsp. fat
1 med. onion, finely chopped
Salt and pepper to taste
1 c. tomato juice
1 (10 oz.) can condensed tomato soup, undiluted
1 tsp. or tbsp. sugar
1 tsp. chili powder
1 (8 oz.) box elbow spaghetti
1/3 c. diced Cheddar cheese (Velveeta cheese works well)

Melt fat in skillet. Add hamburger, onion, salt and pepper. Cook over low heat until meat is lightly browned. Do not burn onion. Stir in tomato juice, tomato soup, sugar and chili powder. Simmer until thickened, stirring frequently.

Cook spaghetti as directed and drain. Add to meat mixture in electric skillet.

Just before serving, cover meat and spaghetti mixture with Velveeta cheese and heat until cheese starts to melt. Can be served from skillet with crackers and relishes for a complete meal.