Cook spaghetti. Brown beef, then add onion salt, garlic, salt, pepper, chili powder, tomato sauce and water. Simmer slowly for 30 minutes. Combine sauce, spaghetti and 1/2 cup shredded cheddar cheese. Put mixture in casserole and add 1 cup shredded cheddar cheese on top. Bake at 350 degrees for 45 minutes with cover off. (If more liquid is needed, add another can of tomato sauce.)
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Chop beef and spread across 9×13-inch pan. Wrap bacon around chicken breasts. Mix soup and sour cream (double for more gravy). Spread over breasts. Bake at 275 degrees covered with tin foil for 2 hours, uncover and bake for an additional hour. Serve over rice.
In large skillet, brown hamburger and drain off grease. Add onion, macaroni, tomato sauce, water, salt and pepper. Stir, cover and cook over medium heat for 10 minutes. Place cheese slices on top of hamburger mixture. Cover and let cook until cheese melts.
Mix butter, cream cheese and flour. Make 24 balls – shape into small muffin tins. Mix egg, brown sugar, pecans and butter together. Put 1 tsp. into each muffin tin. Bake at 350-degrees for 11-15 minutes. Lower temperature to 250-degrees. Bake 10 minutes more. Let cool 5 minutes before removing. Let cool and sprinkle with powdered sugar.