1 pk Spaghetti (8oz)

Salt to taste 1 Clove of garlic, minced

1 Green pepper, cut into strip

1 tb Fresh oregano, chopped or

1 ts Dried oregano, crumbled

1/4 lb Sliced cheese, provolone or

Mozzarella or fontina 1 lb Ground beef

1 lg Onion, sliced

1/2 lb Fresh mushrooms, sliced

16 oz Spaghetti sauce (1 jar)

Cook spaghetti. Meanwhile, shape ground beef into 4 oval patties about 1/2-inch thick. In large skillet, fry patties until browned on both

sides. Sprinkle with salt. Remove patties to platter. Add onion to drippings in pan and cook until tender. Add garlic, mushrooms and peppers. Cook until tender crisp. Drain off fat. Stir the oregano and spaghetti sauce into vegetables and heat to boiling. Simmer for 1 minute. Return beef patties to skillet. Top each with a cheese slice and heat through. Drain spaghetti Place on plate. With pancake turner, transfer patties and sauce over spaghetti. Garnish with fresh oregano, if desired. SERVES 4.

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