REAL ITALIAN LASAGNE

1 cup ripe olives
1 Ib. ground lean beef
1% cup olive oil
1 cup chopped onion
2 cloves garlic (optional)
21% cups cooked tomatoes
2 - 6 oz. cans tomato paste
2 teaspoons salt
1 teaspoon basil
1% teaspoon oregano (optional)
144 teaspoon pepper
1 small bayleaf
8 oz. lasagne noodles
14 Ib. mozzarella cheese
1% cup grated Parmesan cheese

Cut olives from pits in large pieces. Set
aside. Brown beef in hot oil, add onion
and garlic. Cook until transparent. Add
to tomatoes, tomato paste and season-
ings. Cover and simmer for 1 hour, or
until sauce is thickened. Stir in olives.
Meanwhile, cook lasagne in boiling
salted water about 20 minutes. Drain.
Slice mozzarella cheese. In shallow (7
x 12) baking dish, spread a quarter of
this sauce. Cover with lasagne, arrang-
ing strips lengthwise of dish. Add layer
of mozzarella cheese (about one third)
then layer of Parmesan. Repeat layers,
ending with sauce and Parmesan
cheese. Bake at 350 degrees for 30 to
40 minutes. Serves 6 to 8.

—MyrTLE PLANT

SPAGHETTI AND BEEF
CASSEROLE

1 onion

1 green pepper

1 Ib. ground steak

1 cup tomatoes

3 tablespoons grated cheese

Pieces of bay leaf

1 teaspoon salt

1% teaspoon pepper
1% teaspoon Tabasco sauce
1 oxo cube

1 cup water

1 tin spaghetti in tomato sauce

Chop and cook onion and green pepper
in a well oiled skillet. Brown the meat
in the same pan. Add balance of in-
gredients, having dissolved the oxo in
the cup of water. Mix all together, heat
to boiling point and pour into a greased
casserole. Cover with buttered crumbs
and bake for 1 hour at 300 degrees.
Serves 6.

—EMILY CLARKE

37

7-LAYER SAUSAGE DINNER

In a 9-inch greased casserole place a
one or two-inch layer of sliced potatoes,
then a layer of thinly sliced onions,
and then a layer of thinly sliced car-
rots. Season with salt and pepper to
taste. Sprinkle % cup of uncooked rice
over the vegetables, then add 1 tin of
peas — liquid as well. Arrange 1 lb. of
pork sausages on top. (I use Reids or
Jacksons). Add a tin of water to a tin
of tomato soup, and pour over all. Bake,
covered, for 1 hour at 350 degrees. Turn
sausages over and bake another hour
uncovered. Garnish dinner plates with
pickled crabapples or apple wedges.
Serves 6.

—ANNABELL EDWARDS

FRANKFURTERS IN
TOMATO SAUCE

8 frankfurters
1% cups canned tomatoes
Y% teaspoon salt
144 teaspoon dry mustard
1% tablespoons brown sugar
144 cup chopped onion
Arrange frankfurters in a shallow pan.
Combine balance of ingredients, mix
well, and pour over. Bake for 20 min-
utes at 400 degrees. Serves 4.

—ANNE GARRETT

CORN CASSEROLE

1 (20 oz.) tin tomatoes
2 slices bacon, cut into inch pieces
3%4 cup chopped onion
% cup chopped green pepper
14 teaspoon each: sugar, cornstarch
and salt
1%_ teaspoon pepper
1 (15 oz.) tin kernel corn
1 slice of toast
1 clove of garlic, if desired
Set oven at 350 degrees.
Fry bacon lightly. Add to drained
tomatoes. Add onion and green pepper
to fat in frying pan and fry for 5 min-
utes. Stir in sugar, cornstarch, salt and
pepper. Add tomatoes and bacon. Cook
3 minutes. Add corn. Rub toast with
garlic and cut into cubes. Add toast to
mixture. Bake, covered in a 1-quart
casserole for 30 minutes. Serves 4.
Nice to serve as a luncheon dish accom-
panied by a tossed green salad and
rolls.
—AUDREY FAWCETT