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ITALIAN STEW

1 cup broken spagetti
1/2 lb. small zucchini, thinly sliced
1 tablespoon vegetable oil
2 beef bouillon cubes
1/4 cup tomato paste
2 1/2 cups boiling water
1/2 teaspoon leaf oregano
6 large frankfurters halved lengthwise and then crosswise
1/4 teaspoon leaf basil
1 teaspoon sugar

Cook spaghetti according to package directions until barely tendar,
drain. Toss with oil. Dissolve bouillon cubes in boiling water.
Combine all ingredients in Crock-Pot; stir well. Cover and cook on
low setting for 6 to 8 hours. 6 servings (about 1-1/2 quarts).

NOTE: Two cans (16 oz. each) zucchini may be substituted for fresh
zucchini; add during last hour of cooking.

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