Casserole of Spaghetti and Carrots With Peanuts, in Brown Sauce
1 cup cooked spaghetti
2 cups brown stock
2 cups water, or
2 bouillon cubes
2 tablespoons flour
2 teaspoons salt
½ cup chopped peanuts
1 cup diced carrots
3 tablespoons chopped olives
Blend flour with 2 tablespoons cold water. Dissolve bouillon cubes in the boiling water. Mix all ingredients. Place in casserole and bake 45 minutes or until spaghetti is tender.