Vegetable Spaghetti

2 tablespoons canola oil

1/8 lb margarine

3 large yellow squash, chopped

3 large zucchini, chopped

1 cauliflower, chopped small

1 onion, sliced

1 tablespoon garlic

2 jalapeno peppers, chopped

1 can cream of mushroom soup

1 can tomato soup

2 tablespoons soy sauce

2 tablespoons Worcestershire sauce

1/2 cup Parmesan cheese (more, it desired)

1/2 cup grated American cheese

16 ounces pasta linguini

Special Utensils: large magnalite pot (cook over one burner)

Stove temperature: 350F.

Place 2 tablespoons oil and margarine; heat. Add rest of ingredients, except soup, cheese and pasta. Stir fry about 10 minutes or longer. Then add both soups (undiluted) and stir 10 minutes. Drain pasta and run cold water over it. Place mixture over pasta, then add cheese as desired. If you don't like your vegetables crisp, you may stir fry longer. (Cheese may be put in pot or over pasta).

Serves: 8

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Vegetables

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Cajun Country -- New Iberia, Louisiana