10 lb. lean cubed pork
10 lb. mild smoked sausage, sliced
10 lb. chopped onions
2 cups chopped bell pepper
2 tbsp. garlic
1 tbsp. red pepper
1/2 to 3/4 cup salt
10 cups chopped celery
1 (10 oz.) can cream of mushroom soup
1 (10 oz.) V-8 juice
1 (10 oz.) can sliced mushrooms
4 oz. Worcestershire sauce
4 oz. hot sauce
1 cup chopped green onions
10 lb. thin spaghetti, broken

Using a 26-qt. iron pot, fry pork until tender, about 45 minutes. Remove from pot. Add sausage to pot and fry to remove grease about 25 minutes. Remove from pot. Cook onions and celery about 30 minutes. Return pork and sausage to pot with seasonings and cook 10 more minutes. Mix soup, V-8, hot sauce and Worcestershire and water to make 10 quarts of liquid. Add this to pot along with bell pepper and cook 30 minutes. Taste for seasoning; and degrease. (Liquid should be over-seasoned because spaghetti will absorb seasoning.) Add green onions and broken spaghetti and stir until all liquid is gone (about 10 minutes). Cover and continue to cook on low fire for about 30 minutes. Stir after this time; do not stir during last 30 minutes of cooking time.

Serves 65 to 75.