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Page 2 Recipe Supplement of the Canadian Statesman, September 21, 1977 BEEF STROGANOFF WITH NOODLES 6 pounds wide egg noodles 5 cups flour 3 tbsp. salt 1 tbsp. pepper 16 pounds round steak, eut in strips approximately 12 x 2 inches 2 pounds butter or short- ening 21/2 quarts mushrooms, sliced 1 quart onions, chopped 212 quarts canned bouillon 3 quarts commercial sour cream 2 cup parsley flakes 1 cup sherry Combine 3 cups flour, the salt and pepper. Dredge beef strips with flour mixture, brown quickly in butter. Add mushrooms and onions, brown lightly. Add 1½ quarts of the beef stock. Simmer, covered, until meat is tender, about 1 hour. Blend todether sour cream, remaining 2 cups flour and the parsley flakes. Grad- ually add remaining 1 quart beef stock. Heat, stirring constantly, until mixture thickens. Do not boil. Add to beef mixture, stir to combine. Heat to serving temperature. Stir in sherry. Cook noodles as directed. Drain. Serve with beef stroganoff. Serves 50. SPAGHETTI WITH MEAT SAUCE 8 pounds spaghetti 4 8-ounce cans sliced mush- rooms 1 cup shortening or cooking oil 5 pounds onions, chopped 12 cup garlic chips 15 pounds ground beef .2 cup salt 13 pounds canned tomatoes 60 ounces of canned tomato sauce 8 6-ounce cans tomato paste 1 quart hot water 8 bay leaves, crumbled '/ cup sugar 2 tsp. pepper ½ tsp. cayenne 1 tbsp. oregano Drain mushrooms, re- serving liquid. Melt shorten- ing. Add mushrooms, onions, garlic, beef and salt. Cook, stirring frequently, until beef is well browned. Add remain- ing ingredients except spaghetti. And include the mushroom liquid. Simmer 2 hours, stirring occasionally. If sauce becomes too thick, add hot water. Skim any fat from the sauce before serving. Cook spaghetti as directed. Drain, and serve with sauce poured over. Serves 100. LASAGNE 1 lb. ground beef 1 medium onion (chopped) 2 cloves garlic (minced) 2 (52oz) cans tomato paste 12 cups water 1 tbsp. finely chopped parsley 2 tsp. salt 12 tsp. basil 1 cup mushrooms (chopped) '4 tsp. pepper 14 lb. ricotta cheese (or 12 pint cottage cheese) 2 eggs beaten 12 lb. lasagne noodles cooked and drained)- (6 noodles equals 1/2 lb.) 12 lb. mozzarella cheese (sliced thin) 14 cup grated parmesan cheese Brown ground beef with the onion and garlic and pour off fat. Add the next seven ingredients and simmer 5 minutes. In mixing bowl blend the ricotta cheese and eggs. In 13" x 9" x 2" baking dish spread a thin layer of meat sauce. Top in order with half the noodles, all the ricotta cheese and half the mozzar- ella. Cover with half the remaining meat sauce and the remaining noodles. Top with remaining meat sauce and bake at 350 degrees for 30 minutes. Let stand for 10 minutes before cutting. Sprinkie with parmesan cheese if desired. Maxine Hendry, Toronto SPAGHETTI SAUCE WITH MEAT SIlb. chuck (ground) 2 onions 1 can tomatoes 1 can tomato sauce 1 clove garlie 1 can mushrooms 1 can tomato paste 1 cup red wine Fry the chuck, garlic and onions. In big pot add together all others except the wine. When all is fried lightly add to sauce mix. Stir well. Add wine, 12 cup water, salt and pepper and if you like 2 or 3 Bay leaves. Put on low heat and simmer for 4-5 hours. Serves 6-7. Mary-Jane Andrews MACARONI LOAF 2½/2 pounds elbow macaroni 2 cups butter 2 cups flour 2 tsp. salt freshly ground pepper 1 gallon milk 6 eggs, beaten 2 cup chopped onion cup chopped pimientos 1,cup chopped parsley 12 ounces sharp Cheddar cheese, grated Cook macaroni as directed. Drain. Melt butter and stir in flour, salt and pepper to taste. Add milk and cook, stirring constantly, until thickened and smooth. Add a little hot sauce to eggs, then return to remaining sauce. Continue to cook and stir for 5 minutes. Add onion, pimientos, parsley and cheese. Remove from heat and stir until cheese is melted. Combine with mac- aroni. Pour into2 pans (20 x 12 x 2 inches) and bake in 350 degrees oven 25 minutes. Serve with tomato sauce. Serves 50. SPECIAL MACARONI AND CHEESE 1 recipe Special Cheese Sauce (see above) 3 cups hot cooked macaroni Prepare cheese sauce while macaroni is cooking. Stir in drained macaroni. Serve at once. Makes 3-4 servings. MARCARONI OR SPAGHETTI '4 pound spaghetti or marcaroni 1 tsp. salt 4 cup full salad oil 2 medium sized onions 2 tbsp. chopped green peppers 2 cups canned tomatoes 2 tsp. sugar grated parmesan cheese Heat the salad oil in a saucepan, add minced onions and peppers, cook until half tender, then add tomatoes, salt and sugar. Cook slowly until the onions are tender, and the sauce is reduced '/. Cook marcaroni or spaghetti in boiling water until tender (with some salt). Separate with cold water, drain, then pour into a heated dish. Stir about 2 ozs. grated cheese through it. Pour sauce over macaroni or spaghetti and serve. Serves 6. Miss Phyllis Ponofrio Bowmanville MACARONI SALAD 3 cups cooked spiral or elbow macaroni 6 hard-cooked eggs, chopped 3 ounces cheddar cheese, cubed 1 cup thinly-sliced celery 1 cup mayonnaise 2 tbsp. finely-chopped green onion 12 tsp. dry mustard '/ tsp. sait 3 tbsp. toasted silvered almonds (optional) lettuce leaves When macaroni is cooked, rinse with cold water and drain. Combine eggs, cheese, celery, mayonnaise, onion, dry mustard and sait. Stir in macaroni. Sprinkle with almonds, chili. Serve on lettuce leaves. Makes 6 servmngs. Profitable Pasta Suppers Boost your church or club treasury by serving a pasta supper! Pasta is a good choice for fund-raising events because it is enjoyed by so many people, simple to pre- pare and offers a chance to make an excellent profit. Some organizations have facilities and equipment for preparing food for large numbers in the church or community hall. However, if your facilities are limited, you can still have a community pasta supper by asking members to make pasta casseroles or main dish salads to serve 10 to 12 people. Pasta keeps hot and travels well which is another advan- tage if you are going to cook at home and bring your con- tribution to the supper. The menu does not have to be elaborate and a favorite is meat sauce and spaghetti, tossed salad, crusty bread, ice cream and cookies. Organizing the work and spreading responsibility is the secret of any large under- taking. To decide what you will charge, consider all the costs. Make up your marketing list and check food prices, decora- tions, laundry, rentals, dispos- ables, rent, etc. Divide the costs by the number of expected guests and add the figure you wish to make as a proit. Allow for cancellations and.about 5 per cent to cover any unpreventable losses. Don't overlook publicity, ticket printing and selling or the cleanup! Pasta parties become regular popular events. They are great to open the fall club and activity season. And with planning the treasury will benefit--while the guests enjoy good fellowship. Directions für Cooking Large Qupntities 1. Use 4 to 6 quarts rapidly boiling water 'ind 2 table- spoons salt for each pound of spaghetti, macaroni or egg noodles. (Add 2 teaspoolis salad oil per pound of pasta, if desired, to keep the water from boiling over and to keep the pasta separated.) 2. The amount to be cooked at one time depends on the sizes of saucepots available. For best resuits, cook only small amounts-no more than 5 pounds would require ½/ cup plus 2 tablespoons salt and 5 to 712 gallons water. 3. Be sure the water is boiling rapidly before adding spaghetti, macaroni or egg noodles. Add pasta gradually so that water continues to boil. 4. Read the package dir- ections, as cooking time varies according to the size and thickness of the pasta. Start timing after all the pasta is added and water is again boiling rapidly. Do not over-, cook. Pasta should be tender but firm. The best way to check for doneness is to taste the pasta during the cooking process. 5. Stir occasionally and gently to keep pasta evenly distributed and moving in the boiling water so that all of it will be evenly cooked. If the pasta will be used in a casserole, reduce boiling time by one-third. 6. When macaroni product is tender, drain in colander. Do not rinse, unless product is to be used in cold salad, then rinse in cold water and drain again. BARBECUED SPAIERIBS 2-4 Ibs spareribs, eut in serving pieces. Place ribs in boiling water and boil 1-11 hours. Remove and dry thor- oughly, makes ribs extra tender. Sauce 112 cup water 1 cup catsup 1 -3 Worcestershire sauce 1 tsp. chili powder 1 tsp. salt Dash hot pepper sauce (optional) Combine water, catsup. worcestershire sauce, chili powder and salt in saucepan and bring to boil. Place ribs in pan, cover with sauce, baste occasionally. Roast at 350 degrees for 2-1 hour until tender or prejare ribs and barbecue outside-basting fre- quently with sauce. This sauce can be made ahead and keeps well refrigerated for weeks. Also delicious with pork chops or chicken. Mrs. L. Hamilton Bowmanville SAUCY BARBECUED FRANKS 1 pound frankfurters eut up into 2" pieces 1-3 cup chopped onion 1 tbsp. butter or margarine 1 can (10 34oz) Campbell's Tomato Soup 2 tbsp. brown sugar 1 tbsp. Worchestershire sauce 1 tbsp. vinegar 1 tsp. prepared mustard Dash hot pepper sauce (optional) 1 tin Heintz (19 oz) beans in tomato sauce (optional) In skillet brown frankfurt- ers, green pepper and onion lightly in butter until tender. Stir in remaining ingredients. Cover. Cook over low heat for 20 minutes stirring now and then. Serve on warm frank- furter or hamburger rolls. Makes a very generous amount and freezes well. Mrs. Stanley Millson Enniskillen SALMONBURGERS 1 can (1b) flaked salmon 4 cup coarse craker crumbs 1 egg 1 small onion, sliced 1 tbsp. butter Seasoning Dill pickles Mix flaked salmon with cracker crumbs, and egg slightly beaten. Saute sliced onion in butter, edd to salmon mixture and season. Shape six thin salmon cakes and brown quickly in butter. Warm six large buns and place hot salmon cakes between. Serve with dill pickles. Maxine Hendry Toronto HAMBURG CASSEROLE 6 -8 sliced raw potatoes Hamburg 112 Ibs (very lean) 12 cup rice 1 onion eut up fine Mixed frozen vegetables about 2 -21 cups Salt and pepper to taste Arrange in layers in greased casserole dish. Add 28 oz. can tomatoes and pour eut up tomatoes and juice over the top of casserole. Cook at 375 degrees about 112 hours. Stir gently once during cooking. Mrs. Stanley Millson Enniskillen CHEESE AND POTATO MIX 3 onions 3 potatoes 2 cans cheese soup 2 tomatoes Cut up onions thin rounds and place in bottom of 2 qt. casserole. Cut up potatoes thin and round and place on top oi onions. Open cheese soup (2 cans) and'pour over. Add 2 cans water. Cut up tomatoes and place over mix. Add salt and pepper to taste. Serve over toast when done. Place in oven at 400 degrees for 3 hours. Serves 5-6. Mrs. Doris Vinco dom Bamum%