4 lb. shrimp
1 (8 oz.) Velveeta
1 bunch green onions, chopped
2 bell peppers, chopped
3 cloves garlic, chopped fine
3-4 stalks celery, chopped
3 tbsp. crisp bacon, optional
1 can stewed tomatoes
1 can Hunts tomato sauce
Parsley to taste
Salt, red & black pepper
1 stick butter
1/2 c. oil
1 pkg. long spaghetti #3

Saute all chopped vegetables except parsley in an iron pot with butter. In a bowl mix oil, salt and peppers with shrimp; toss well. Add shrimp; mix to pot. Stir and cook about 10 minutes. Cut Velveeta in strips and add to pot. When cheese melts, add parsley, tomatoes and sauce. Simmer 15-20 minutes. Cook and set spaghetti; strain and fold in.