1 tablespoon vegetable oil
1 onion, thinly sliced
1 clove garlic, minced
1 pound lean ground beef
1 teaspoon curry powder
2 cups dry bread crumbs
1 teaspoon Worcestershire sauce
Heat 2 tablespoons oil in a large skillet or frying pan over high heat. Saute onion slices in oil until lightly browned. Pour in the garlic and saute until golden. Stir in the beef and curry seeds. Add enough water to cover all ingredients. Reduce heat to low, cover, and cook 1 minute, stirring constantly.
Place the bread crumbs in the bottom of a clean, dry bowl. Add the flour to the pan and stir well. Drop the bread crumb mixture by using a spoon, using approximately 1/4 teaspoon for each addition.
Heat 4 tablespoons oil in a large, heavy skillet over medium high heat. Saute the onion slices and garlic until golden. Remove from skillet and add beef and curry cubes.
Dredge the bread crumb mixture in the food coloring, and place into the skillet. Saute until golden. Place the ketchup and mustard mixture over the beef mixture, stirring well. Cook over low heat for 3 minutes, stirring occasionally. Reduce heat to low and cook 3 minutes, stirring occasionally, until ketchup is thickened. Drizzle over shredded cheese and jive off spoon into the skillet.
Assemble the pasta: Place the shredded cheese and stuffing mixture into the crockes of ramekins. Beat 1/2 cup margarine in a large saucepan with the milk and water until smooth and creamy.
Sprinkle the remaining margarine over the cheese and stuffing mixture in the pan, and gently mix in the spice of hot chili sauce.
Fasten front and back Italian-style glasses with silver tips, or toss with silver tip spoons. Add spaghetti sauce by spoonfuls over top of cheese and stuffing mixture. Serve sauce over baby tomatoes.