ITALIAN SPAGHETTI (30 people) Karen Kroeker
Brown: In large pot (6 to 8 qt. size):
1/4 green pepper ) 2 large cans tomatoes,
2 large onions ) fill again with water,
4 stalks celery ) Cutup juice from mushrooms,
1 can mushrooms ) all spices.
Add: 3 or 4 bay leaves
1 small can tomato paste, 4 or 5 chili peppers
1 can water 2 Tbsp. each of the
1 large can tomato paste, following: |
1 can water Sage, allspice, cinnamon,
3 lbs. minced beef mace, oregano, marjoram,
Brown together about 1/2 to rosemary, savory.
3/4 hours. Add meat mixture later. Let

Simmer 4 or 5 hours.

Cook - 5 to6 lbs. spaghetti.
Either mix sauce through spaghetti; or put spaghetti on platter and
pour sauce over top of it.

Remove chillies and bay leaves before serving. If necessary,
add tomato juice or water to spaghetti.

PORK CHOP DINNER Mrs. Thelma Hatful

Pork chops Halved pears - topped with a

Halved tomatoes mound of salad dressing
and sprinkle with parsley
flakes.

Using thick pork chops, sprinkle one side with pepper, salt,
garlic salt and bread crumbs. Sprinkle the other side with
pepper, salt, paprika, poultry dressing and bread crumbs.
(Ac'cent may be used). Sprinkle the halved tomatoes with pepper,
salt, and parsley flakes. Place the ingredients in shallow baking
dish and bake in 350 degree oven for 40 minutes.

Serve with hot apple sauce (with cinnamon and nutmeg added) and
green beans.

SCALLOPED POTATOES AND HAM Mrs. Marg. Kroeker
1 can cream of celery soup 1 1/2 c. diced cooked ham
1/2 c. milk 1/2 c. thinly sliced onion
Generous dash pepper 1/2 c. shredded cheddar
3c. thinly sliced potatoes cheese
Paprika
Oe: + s os

-7- North Vancouver, B.C.