Delicacies

2 cans green peppers 10 salted soda crackers ' 2 lb cheese 1 egg 2 sm pink or Spanish onions Wash peppers, remove seeds and take out veins, open peppers, fill with chopped onion and cheese, salt, dip in egg, roll in cracker crumbs, fry in bacon drippings or Crisco, a golden brown. Serve with combination salad, French bread and coffee. — Mrs. Margaret Short. Italian Macaroni 1 cup salad macaroni 3 tbsp grated Parmesan JA lb top round steak (ground) cheese 2 cans Del .Monte tomato sauce 3 tbsp olive oil 1 small can French mushrooms 1 clove garlic salt and pepper lo taste Cook macaroni in boiling water to which the garlic has been added until tender. Drain and let stand in cold water to remove starch. Drain and place in baking dish. Fry ground steak until nice and brown. Add to macaroni. Then add the tomato sauce, mushrooms, olive oil, salt and pepper. Mix around thoroughly. Sprinkle cheese on top and bake in moderate oven until browned. — Mrs. Charles H. Benton. Chili Con Carne \y2 lbs ground round steak 1 small can tomatoes 1 small can kidney beans 1 large onion Place tablespoon butter in large frying pan and fry round steak, turning over so it is well done. Add tomatoes, kidney bean and onion and let simmer for 1 A hours. Season, with dash of cayenne added. — Mrs. Frankie Foelschow. —58— Thursday Club Delicacies Luncheon Dishes Enchiladas Buy 1 dozen tortillas del mice (a pancake made of corn) at any Mexican restaurant. The sauce: wash and remove seeds from 6 red chili peppers, cover with 4 cups of soup stock or wa'er and simmer 1 hour, strain, rubbing chili peppers through coarse sieve. Melt 2 tbsp shortening, clove of garlic which is removed when sauce is cooked ; add 2 tbsp flour, mix until smooth, then add to chili mixture, simmer until creamy. The filling: Mince 2 onions, l/\ lb Parmesan cheese, small can Gifford ripe olives, stoned and put through grinder; sprinkle with Spanish sage salt, a couple of drops of tabasco sauce, mix well. take tortillas and dip in sauce, turn and heat through, then put on hot platter; put generous filling in tortilla, turn over like jelly-roll and when all filled, pour over the sauce and put in slow oven about 6 minutes. — Mrs. Margaret Short. Noodles Y2 lb flour 3 eggs 1 tsp salt 2 tbsp luke-warm water 1 tsp hu'ter Sift flour and salt, roll in butter. add gradually the beaten eggs and water. Knead paste ten minutes. Roll out thin and let dry 15 minutes. Cut into strips and let dry on board for 30 minutes. Use a- needed. — Mrs. E. F . Hoozvr. Excellent Supper Dish One and one-half packages of Golden egg noodles — cook 15 minutes then drain. Chop 1 onion fine and brown in pan with lump of butter, Yi pimento, 1 bell pepper chopped fine. Brown 1 lb of ground meat in butter, add to above ingredients, then add Y$ lb of American cheese — to this add one can of tomato juice or puree. Put entire mixture in casserole and bake for 30 minutes. This may he made early in the day and baked just before time to serve. — Mrs. Robert Lee Daniel. Luncheon Dishes Thursday Club Delicacies Baked Spaghetti 1 package spaghetti }4 cup bacon 1 tsp salt and pepper ¥2 onion, sliced 1 can tomatoes Yz cup grated cheese