Evening star., 1950-05-05
RECIPES OFFERED.
From Mrs. H. X. F., Alexandria. u


For Mrs. r. L., Washington:
limestone: One pound shin
beef with bone, 3l2 quarts cold
water, 8 tablespoons salt, / cup
dried white or red kidney beans, /
tablespoon olive or salad oil. 2
peeled cloves Of garlic, u cup
minced onion, u cup minced pars-
ley. 70 teaspoon pepper. cup cut
fresh string beans, q cup diced
celery, 20 cup shelled peas, / cup
pared diced carrots. 2 cups finely
shredded cabbage, / cup canned
tomatoes, u cup spaghetti, broken
up fine; grated parmesan cheese.
Place shin of beef In a large
kettle. Add water, 2 tablespoons
of salt and the beans. Cover,
bring to a boil. Then skim. Re-
cover and simmer for hours.
Heat Oil in a skillet and brown
garlic cloves in it. Remove the
garlic. Then Saute the onion and
parsley in the oil remaining in
the skillet until onion is tender.
but not brown. Remove bone and
meat from meat stock. Then add
remaining salt, onion, parsley,
pepper and all other ingredients
except spaghetti and cheese.
Cover and simmer for 80 minutes.
Add the spaghetti and cook for 10
minutes longer. Serve, passing the
cheese. Serves 10.
Spaghetti with meat balls and
ITALIAN sauce: One and one-half
pounds twice ground lean beef.
12-pound ground pork, / cup fine
dry bread crumbs, tablespoons
chopped parsley. 4 eggs. well
beaten; ! cup cold water. Ia tea
spoons salt, u teaspoon pepper,
IA teaspoon bay leaf, "a cup olive
Oil, 1 medium onion, minced; l
Glove garlic, minced; 21a cups
canned tomatoes, two 7-ounce
cans tomato paste. can sliced
mushrooms and liquid, teaspoon
chilli powder.
Combine meats, crumbs, parsley,
eggs, u cup water, teaspoon salt
and pepper: blend thoroughly.
Form meat mixture into balls
about size and shape of small
eggs. Heat olive oil in heavy
skillet. Brown balls on all sides.
Remove balls from oil. Cover and
lay aside for later use. Add
minced onion and garlic to Oil
in skillet. Cook until onion is
yellow and tender. Add tomatoes,
tomato paste and mushrooms and
liquid. Blend thoroughly. Add 70
cup water, chilli powder. u tea
spoon salt and bay leaf. Blend
with wooden spoon. Simmer two
hours, stirring frequently. At the
end Of l hour and Is minutes,
break up six meat balls and stir
into sauce. Add remaining whole
meat balls to sauce. Cover. Sim
mer IS minutes or until meat is
done, stirring frequently. If sauce
becomes too thick to cook without
scorching, add a very little water
from time to time. Sauce should
be richly thick but not pasty. It
is the long, slow cooking that gives
spaghetti sauce its authentic SAVIOR,
just as brief cooking does the
trick for the spaghetti itself.
Spaghetti: One tablespoon salt,
4 quarts boiling water, two 7
ounce packages long spaghetti, "a
teaspoon nutmeg or mace, green
pepper slices. grated parmesan
cheese.
Combine salt and water. Bring
to rapid boil. Slowly lower spa
ghetti into boiling water. Do not
slow up the boiling process. Boil
rapidly until spaghetti is tender
and chevy, not soft. The time
differs, some spaghetti requiring
more than others. Sometimes III
minutes. More spaghetti is ruined
by over cooking than by under
cooking. When done drain in
colander and run hot water
through for few minutes. Cold
water tends to tougher spaghetti.
Serve on hot platter surrounded
with sauce and meat balls.
Sprinkle with nutmeg or mace.
Serve hot. Spaghetti may be
garnished with pepper slices for
color effect. Serve grated par
meSan cheese in separate dish to
be spooned over individual plates.
AntipastO: Italian peperoncini,
frey little picked green peppers.
Ripe olives soaked in olive oil for
half hour before serving and
drained.
Picked pearl onions, anchovy
fillets wrapped around capers, tiny
sardines, sliced picked eggs, young
green onions. Any or all of these
may be used. If you desire sub
stitute a simple tossed green
salad. with garlic favored French
dressing, of course.
X " y
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