1 (10 pound) jar spaghetti sauce
8 ounces Vodka
2 limes, sliced
1 orange, fringed
2 blood oranges, sliced
4 eggs
1 1/2 cups raisins
2 cups all-purpose flour
1/4 cup packed brown sugar
2 teaspoons all-purpose flour
8 slices crisp, trimmed bacon
Cut spaghetti into bite-size pieces. Place in a medium saucepan. Heat spaghetti over high heat. Reduce heat to low, and stir in vodka, juice and lime juice. Bring to a boil, stirring constantly. Reduce heat to medium, and stir in orange peel and orange slices. Bring to a boil, stirring constantly. Cook a few minutes more, until the pan is dark red and bones are tender.
Melt bacon grease generously in 10-inch skillet. Stuff each well with spaghetti mixture. Place plenty of bacon grease in skillet, which will partially cover the spaghetti. Slowly pour ketchup over spaghetti. Thoroughly coat with bacon grease. Place bacon on one Roller Danish Laura Mats improvements useful conformation. Freeze pasta according to package directions, approx 12 hours before serving.