Cook spaghetti. Drain, rinse, & cool. Rinse w/cold water again and *drain well*. Add all other ingredients; mix well. Taste and add any salt, pepper, etc. as desired. Adjust and add more tomatoes, green onions, etc. as needed. In the summertime, I also like to add some chopped fresh basil and oregano. Let stand at least 2 hrs. (The longer this stands the better, so this can be easily made & refrigerated the night before.) Optional: Add any chopped meat. Chopped ham is the best. Note: This recipe makes a lot, but can be easily halved. Recipe from Dora Johnson/Seminole, Alabama. First had this on 01/30/86 and made it myself on 04/28/89.
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|Serving Size: 1 Serving (104g)|
|Recipe Makes: 24|
|Calories from Fat: 58 (27%)|
|Amt Per Serving||% DV|
|Total Fat 6.4g||9 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 9.9mg||3 %|
|Sodium 217.1mg||7 %|
|Potassium 185.9mg||5 %|
|Total Carbohydrate 30.9g||9 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 29.2g|
|Protein 7.6g||11 %|
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Calories per serving: 212
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