Black-Eyed Pea Spaghetti

• 1 c. elbow spaghetti
• 5 c. frozen black-eyed peas
• 1 c. chopped onion
• 3 cloves garlic, minced
• 2 Tbsp. bacon drippings
• 1 lb. ground beef
• 2 (16 oz.) cans stewed tomatoes, undrained and chopped
• 1 to 2 Tbsp. Worcestershire sauce
• 1 1/2 tsp. chili seasoning
• 1 tsp. seasoning salt
• 2 tsp. garlic salt
• 1/2 tsp. oregano
• 1/2 tsp. basil
• 1 1/2 tsp. sugar
• 1 tsp. salt
• 1/4 tsp. pepper

1. Cook spaghetti according to directions; drain and set aside. Cook peas according to directions and drain and set aside.
2. Saute onion and garlic in bacon drippings in large skillet until onion is tender.
3. Add beef and cook, stirring constantly, until browned. Drain off drippings.
4. Add next 10 ingredients, mixing well. Simmer 25 minutes, stirring occasionally.
5. Stir in spaghetti and peas; simmer an additional 5 minutes.
6. Makes 8 to 10 servings.

elbow spaghetti, blackeyed peas, onion, garlic, bacon drippings, ground beef, tomatoes, worcestershire sauce, chili seasoning, seasoning salt, garlic salt, oregano, basil, sugar, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=616621 (may not work)