Always keep a jar or can of spaghetti sauce in your cupboard for a runner's start to a fast dinner.  Use a 14 oz. jar or can, or about 2 cups meatless sauce for each of these recipes.

Spanish Burgers
Heat spaghetti sauce with 1/2 cup sliced stuffed green olives and 2 crushed garlic cloves.  Pour over pork chops or burger.

Greek Bake
Cover the bottom of a small baking dish with a 1/2" layer of feta cheese.  Top with spaghetti sauce mixed with a pinch of dried leaf oregano, dried basil and garlic powder.  Cover and bake in a 450 degree oven until the cheese is hot, about 7 min.  Sever with crusty bread.

Liver and Onions
Sauté 2 sliced onions in 2 tbsp. butter until soft.  Stir in 1/2 lb. chicken livers.  Add spaghetti sauce, 1/4 tsp. each of dried leaf thyme and dried sage.  Simmer, covered, for 5 min. and serve on rice.

Herbed Chowder
Heat spaghetti sauce with a 10 oz. can of cream of potato soup.  Add 1 lb. frozen fish fillets cut into bite size pieces and 1/2 tsp. dried dill weed.  Cover and simmer until fish flakes easily with a fork.

Creamy Cheese Sauce
Heat spaghetti sauce.  Cut a 4 oz. pkg. of cream cheese into cubes.  Stir into the sauce until fairly smooth.  Serve over chicken, turkey or fish.

Hot Beef
Stir spaghetti sauce with 2 tsp. horseradish.  Pour over browned burgers and simmer, covered, until the meat is done.

Italian Eggs
Heat spaghetti sauce in a small frying pan.  Break 4 to 6 eggs into the hot sauce.  Add a light sprinkling of cheddar cheese.  Cover and simmer until the eggs are poached.

Recipes from Chatelaine Cook Book