2 1/2 qts. (2 lbs.) Spaghetti
3 1/2 gal. (24 lbs.) water, boiling
1/4 c. (2 1/2 oz.) salt
3 qts. (4 lbs.) ground meat (beef, veal or pork)
1/2 c. (3 oz.) onion, chopped or ground
1 2/3 c. (12 oz.) fat (butter)
2 tbsp. chili powder
1 tsp. oregano
1 tsp. basil
1 tsp. garlic salt
1 tsp. onion salt
2 1/2 qts. (5 lbs.) tomatoes (whole, paste, juice, sauce--combination)
9 c. bouillon (cubes)
1 1/2 c. pimento (if desired)
4 1/2 c. celery, chopped
1 green pepper, chopped
5 1/2 c. nippy cheese
12 sm. cans mushrooms

Cook spaghetti in boiling water and drain. Brown meat and onion in one-half of fat. Melt remaining fat, add flour and chili powder and blend. Combine tomatoes, stock, pimento, celery and green pepper and heat to boiling. Add blended flour mixture, stirring vigorously. Combine with spaghetti, or, serve sauce on top of drained spaghetti. Bake in steam table pans for 2 hours at 350 degrees. During last 1/2 hour sprinkle with grated cheese.