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2 lb Ground round
2 tb Oil
14 oz Can stewed tomatoes; cut up
6 oz V-8 juice
1 lb Jar prego spaghetti sauce
1 Env onion soup mix
1/2 c Grape jelly
Brown meat in oil until pink color disappears.
Crumble with fork. Stir in tomatoes, V-9 juice, Prego,
soup mix and grape jelly. Cook, stirring often, 15 to
20 minutes or until jelly melts and sauce is piping
hot.
Source: Gloria Pitzer's newsletter.
