Pigspagoot - cooking recipe

Ingredients

2 Tbsp. shortening
2 lb. pork, cubed
1 stalk celery, chopped
1 (27 oz.) can tomatoes
1 (9 oz.) pkg. spaghetti, cooked
1 (6 oz.) can mushrooms, drained
1 (8 oz.) can lima beans
1 (3 oz.) jar stuffed olives and liquid

Preparation

Slightly brown pork in shortening; salt very lightly.
Saute celery in 1 tablespoon shortening.
Add to browned pork; mix in tomatoes.
Simmer until meat is tender.
Add cooked spaghetti, mushrooms, lima beans and olives and liquid.
Heat through.
Serve hot.
Serves 4 to 6.