ANYONE CAN COOK Page 25

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ITALIAN MEAT BALLS AND SPAGHETTI
By MRS. E. M. WILDER

MEATBALLS: |
Meatballs 1 tsp. Worcestershire
1 lb. chopped beef 14 cup chopped onion
1 clove garlic 3 ozs. dry red wine
1 tsp. pepper 2 tbsp. parsley
Pinch mace 1 tsp. salt
2 eggs 1 cup breadcrumbs
3 ozs. Olive oil Vy cup green pepper
3 tbsp. grated Parmesan Flour
14 tsp. dry mustard
SAUCE:
3 tbsp. olive oil 14 tsp. oregano
2 onions 1 large can tomatoes
1 clove garlic Salt, pepper
14 tsp. basil 14 tsp sugar
SPAGHETTI:
1 8 oz. package thin spaghetti Boiling water

Salt, parmesan cheese

Make sauce first. Fry onions, sliced and minced clove of garlic in olive
oil for about 5 minutes. Add basil and oregano. To this add strained
tomatoes and let simmer for 45 minutes. Stir frequently, and when
thickened add seasonings of salt, pepper and sugar. Let simmer 15 minutes
more. While sauce is cooking, mix all ingredients for meatballs; shape into
balls about the size of an egg and roll in flour. Fry in olive oil for about
ten minutes, or until golden brown. Just before you start frying the
meatballs cook the spaghetti in a large pot of.slightly salted boiling water.
Cook for twelve minutes. Drain the spaghetti, pour tomato sauce over it,
sprinkle with freshly grated Parmesan or Romano cheese, mix thoroughly
and put on a hot platter. Nest the meatballs over the spaghetti and serve.

LEFTOVER MEAT AND KIDNEY PIE
By MRS. J. B. GREGORY

Cut cold cooked meat in small pieces also kidney which has previously
been soaked in salted water for a half an hour. Fut in pot, add one large
onion or two medium sized ones. Salt and pepper to taste and any left-
over gravy you may have on hand. Cover with hot water and cook slowly
for one hour or until the kidney is tender. Thicken gravy. Put meat in
baking dish, cover with pie crust or a rich biscuit dough and bake in oven
375 degrees until crust is cooked.

LUNCHEON CASSEROLE
By MRS. D. A, T. COOPER

3 tbsp. butter Y% tsp. dry mustard

14 cup chopped onion 14 tbsp. vinegar

2 tbsp. flour 6 diced hard cooked eggs
1 can chicken noodle soup 1 tbsp. chopped parsley
ly tsp. salt 4 tbsp. bread crumbs

vg tsp. pepper
MACKENZIE CAMP SPECIAL
By MRS. K. G. MacKENZIE

1 8-oz. pkg. spaghetti 1 lb. minced beef
3 small stalks celery 2 onions
1 can tomato soup 1 tbsp. butter

Cook spaghetti. Brown sliced onion and celery in butter. Brown beef. Mix
together and put in casserole. Pour over all tomato soup and equal
amount of water, salt and pepper and bake 34 hour. Serves 8.