Spaghetti stroganoff 1/4 cup chopped onion 2 Tbsp. butter

Spaghetti stroganoff 1/4 cup chopped onion 2 Tbsp. butter or margarine I 2 Tbsp. flour * 1 cup beef bouillon 1 (6-oz.) can sliced, broiled mushrooms, undrained 2 cups cubed cooked roast beef * 1-1/2 tsp. finely chipped dill (or'l tsp. dill weed) 1 tsp. salt ** 1/4 tsp. pepper 1 1 cup sour cream j 8 ounces spaghetti Paprika * Add.onion to butter in skilled cook 2 minutes or until tendejv Blend in flour; gradually add bouillon. Bring to a boil, stirring constantly; boil 1 minute. Add mushrooms and liquid, beef, dill, salt and pepper. Cook over low heat 5 minutes. Slowly add sour cream, stirring constantly. Meanwhile, cook spaghetti»as directed on package; drain. Serve stroganoff over spaghetti. Garnish with paprika. Makes 4 to 6 servings. Spaghetti with eggplant and to-j mato sauce 1 medium onion, chopped 1 clove garlic, minced 1 medium eggplant, peeled,] chopped 1 (15-ounce) can tomato sauce 1 tsp. basil 1tsp. oregano : 1 1 tsp. chopped parsley Few hot pepper flakes or few] drops hot sauce 2 Tbsp. red wine (optional) 1 pound spaghetti , ! 1 Tbsp. butter or oil 1/2 cup Parmesan cheese Saute onion and garlic in oil. Add eggplant; brown lightly. Add tomato sauce, herbs, pepper, and wine; simmer 20 minutes or until tender. t Spaghetti with zucchini sauce . j 1/4 cup butter or margarine 1/2 cup finely diced onion , t 1/4 cup finely diced green pepper 1 pound zucchini squash, sliced ; 2 cups diced fresh tomatoes 1 tsp. salt , j 1/8 tsp. pepper „ I 1 can (4 ounces) sliced mush- ’ rooms 8 ounces spaghetti Melt butter over low heat; add onion and saute for 2 minutes. Add •' green pepper, squash, tomatoes, ! salt, pepper and undrained mush- i rooms. Cover and cook over low heat I for about 40. minutes. Copk spaghetti i according to package directions. ] Drain in colander. Serve hot zucchini '

sauce over spaghetti. Sprinkle with j grated Parmesan cheese if desired. -< Makes 4 to 6 servings.