Advocate staff photo by HEATHER MCCLELLAND -- Old-fashioned Rome Chowder is still a winner.


Rome Chowder

Serves 4. Recipe adapted by Marilyn Davis from a recipe in a Gulf States Utilities’ “How To Make” recipe booklet. The recipe can easily be doubled.

2 tbls. olive oil

½ lb. lean ground beef or half beef and half pork (add more beef if desired)

1 medium onion, chopped

½ bell pepper, chopped, optional

1 tbl. Worcestershire sauce

1 (14.5-oz.) can stewed tomatoes

1 (4-oz.) can sweet peas, including liquid

Salt and pepper to taste

1 (4-oz.) can ripe or pimento-stuffed olives, sliced, optional

1 cup thin spaghetti broken into 1½-inch long pieces

1 cup grated cheese

1. In skillet with lid or in heavy saucepan with lid, add olive oil and brown meat until it is no longer pink. Drain off fat if necessary.

2. Add onion and bell pepper. Cook until vegetables are soft. Add Worcestershire sauce, tomatoes and sweet peas including the liquid. Season to taste with salt and pepper.

3. Add olives if desired. Add the broken spaghetti and press it down into the liquid in the pot; all of the spaghetti should be in the liquid. I use a spoon to do this. Turn heat to high and when mixture starts to boil, cover with lid then reduce heat to low. Continue cooking for 45 minutes.

4. Stir and add cheese 5 minutes before serving.