The international cook book

I cup uncooked macaroni (elbow) i tablespoon chopped parsley i>^ cups milk (scalded) 2 tablespoons chopped onion 1 cup soft bread cnunbs i teaspoon salt yi cup butter i cup grated cheese 2 pimentos 3 eggs (chopped fine) 2 green peppers (chopped fine) Add four teaspoons of salt to two quarts of water. When boiling rapidly add macaroni. Boil until tender. Drain. Pre- pare sauce as follows: — Pour milk over bread crumbs. Add melted butter, pimento, green pepper, grated cheese, and season- ings. Lastly, add well-beaten eggs. Pour over macaroni. Place in buttered baking dish and set dish in pan of boiling water. Bake forty minutes in moderate oven (350° F.). Serve plain or with mushroom sauce. Chili Concame I pound Hamburg steak i cup kidney beans % pound elbow macaroni (cooked) i onion I large can tomatoes }4 tablespoon salt yi teaspoon pepper i tablespoon paprika Fry onion and meat until brown. Add other ingredients and let simmer forty-five minutes. Serve hot in boyrls. Spaghetti Sauce 1 pound Hamburg steak z large can tomatoes I medium-sized onion Cut onion small and fry in butter until brown, add meat and fry, stirring continually. Add tomatoes, let simimer for two or RECIPES 239 three hours. Mushrooms may be added if desired. Serve hot over spaghetti with Parmesan cheese. Spaghetti, Italian Style Drop the spaghetti into boiling water and cook until tender. AUow one tablespoon of salt to each quart of water. Drain. Put spaghetti on large platter. Add sauce made as follows: ^ pound ground round steak ^ pound fresh mushrooms yi chopped sweet green pepper i can tomatoes 4 tablespoons butter 2 teaspoons salt I tablespoon chopped parsley Saute steak for twenty minutes. Add parsley, salt, pepper, and mushrooms. Cover and cook slowly until mushrooms are lightly browned. Add tomatoes, cook slowly for one and one- half hours, stirring constantly. Pour over spaghetti and serve with Parmesan cheese. Garlic may be added to this. Baked Spaghetti ^2 pound spaghetti 4 tablespoons butter 4 tablespoons flour 2 cups milk 1 cup grated cheese ]/^ cup soft bread cnmibs Add the spaghetti slowly to boiling salted water. Cook until tender. Drain. Make a white sauce of butter, flour, and milk, and pour over the spaghetti. MLx well. Add one-half of cheese and pour into buttered baking dish. Cover top with remaining cheese and bread cnimbs. Bake until brown in moderate oven (350° F.). Spaghetti with Chicken Livers % pMDtmd spaghetti X teaspoon pepper 2 tablespoons shortening Y^ pound Parmesan cheese 1 onion yi poimd fresh mushrooms 2 cups canned tomatoes i poimd chicken livers I teaspoon salt Cook the spaghetti in boihng salted water until tender. Drain and rinse in cold water. Heat the fat and brown the finely cut onion in it. Add the spaghetti and cook gently. Add 240 THE INTERNATIONAL COOK BOOK the tomatoes, grated cheese, salt, and pepper. Cook slowly until well blended. Serve in a casserole or on a platter garnished with whole mushrooms (sauteed) and the chicken livers (sauteed). Spaghetti Baked with Ojrsters yi pound spaghetti i teaspoon salt 1 quart oysters i green pepper (chopped)