Mrs. Geo. Meadows Apt. 304B 1 Richview Rd. Islington 675, Ontario. 6 large cooking onions 6 thsp. butter Ya tsp. salt Ya tsp. pepper or salt and pepper to taste YÂ¥ lb. grated cheese Boil onions until tender, drain, and mix with salt, pepper and butter. Line pie pan with pastry. Then alternate onion mixture and cheese cover with pastry and dot with butter. Bake in 375 degree oven for 20 minutes ravioli a few at a time 10 minutes or until tender but firm, drain well. Arrange on a heated platter with Marinara sauce poured over and sprinkled with Parâ€" mesan cheese. MARINARA SAUCE: 2 thsp. of oil 1 small onion, chopped 2 garlic cloves, minced 1 thep. sugar Cut pasta into 4 equal pieces. On well floured surface with floured rolling pin, roll 1 piece into a 15" by 6" rectangle with sharp knife, _ cut rectangle crosswise into five 6" x 3" pie ces . S prea d tablespoonfuls of cheese or meat filling to within %&" of Cheese filling or meat filling Homemade pasta dough Marinara sauce Ya cup grated parmesan cheese for topping CHEESE FILLING â€" In a med. bow! combine one 15 or 16 oz. container ricotta cheese, oneâ€"third cup minced parsley, % cup grated parmesan cheese, 1 egg and Y tsp. salt. MEAT FILLING: In med. skillet over medâ€"high heat, cook % lb. hamburg in 1 tbsp. oil, cup minced onion and 1 garlic clove minced, until meat is well browned, remove from heat and cool slightly and stir in 2 eggs, beaten, % cup minced parsley, 2 tbsp. grated Parmesan cheese and 1 tsp. salt, drain well. PASTA DOUGH: 2% cups allâ€"purpose flour 2 eggs 1 egg yolk 1 thsp. olive oil 1 tsp. salt In a large bowl, combine 1 cup flour, oneâ€"third eup water â€" and _ remaining ingredients. With mixer at occasionally scraping bow!l with spatula. With wooden spoon stir in additional flour to make a soft dough. Turn Fold dough over filling, bringing edges together, with fork dipped in flour, press edges together. Repeat with remaining pasta and filling making about 20 in all. Let dry 30 mins. before cooking Over high heat boil 4 quarts of salted water plus 1 thsp. salad oil addéd. Cook Onion Cheese Pie surface and knead until smooth and not sticky, about 20 times. (Makes enough dough for 1 lb. pasta). Jumbo Ravioli With Marinara Sauce (About 2% hrs. before serâ€" DOUGH On a large board, place approximately 3 cups flour. Make a hole in centre and break in 3 eggs and % tsp. salt. Beat eggs with a fork working flour in as you go until you have a soft dough. Start kneading as you do for bread at the same time adding more flour until smooth and no longer sticks to hands. Let rest under a bow! while preparing filling. Bring to a boil and conâ€" tinue to boil slowly for apâ€" proximately 1% hrs. or until desired thickness (as for spaghetti sauce). While sauce cooks prepare ravioli. Roll dough, a small piece at the time, in a long strip until paper thin and about 5 inches wide. (I have a machine to do this). On one side of the dough, place approximately 1 thsp. filling in a row about 1 inch apart. Cover with the other side of dough and cut with pie jagger to form half moons. Press all around the edges with pie jagger or fork to make sure that the edges are sealed. You should get apâ€" proximately 30 ravioli. Drop ravioli into a large kettle of salted boiling water, and and cook F%r apâ€" proximately 10 min. Remove with a skimmer into a large platter, covering with sauce as you go. Sprinkle with grated romano or parmesan cheese. Any left over sauce can be used another time over spaghetti or macaroni. I also use any left over dough rolled out and cut in small pieces and cooked with the ravioli. Makes enough to feed: four or six hungry people. Clara Bellotti, 60 Amoro Drive, Rexdale, Ontario. , Cook over high heat about 3 minutes. Add: 1 can (28 oz.) peeled tomatoes (can be strained if desired) * 1 can (14 oz.) Hunts tomato sauce 1 thsp. salt dash of pepper (optional 1 bay leaf FILLING Combine 1 ricotta (approx. 1 lb.) Y cup romano cheese parmesan cheese 1 egg . 2 thsp. minced parsley 1 tsp. salt 2 tsp. basil 1% tsp. salt 1 16â€"0z. can tomatoes 1 6â€"0z. can tomato paste About 30 minutes before medium heat, cook onion and garlic in hot oil until tender, about 5 mins. Stir in sugar, Mrs. Evelyn Zarb, 22 Kingdom St., Weston 626, Ont. their liquid and tomato paste. Break tomatoes into small pieces. Cook over low heat, covered about 20 minutes or until mixture is MEAT SAUCE % cup olive or salad oil % small onion minced % clove garlic minced 1 lb. ground steak or chuck Brown above ingredients until meat loses its red colour. Add: % cup dry red table wine thickened, stirring ocâ€" Casseroles . .. or Hearty Beef Casserole v% cup elbow macaroni 1 medium onion quartered 1 quart boiling water % tsp. salt %» lb. ground beef 1 small onion chopped Va tsp. salt %a tsp. pepper % cup catsup 1 tsp. prepared mustard & tsp. oregano % cup grated cheese Add % tsp. salt, macaroni and quartered onion to boiling _ water. Cook macaroni until tender about 10 minutes. Saute ground beef; chopped onion until meat has lost it‘s pink color. Stir in the %& tsp. salt, also pepper, catsup, mustard, oregano and macaroniâ€"onion mixture. Turn into 1 quart buttered casserole. 4 â€" stalks Celery sliced diagonally. Va cup Vinegar. 1 Thsp. Soya Sauce. 1 Thsp. Corn Starch. Va cup Brown Sugar. Salt to taste.... ... ... ‘ To vary: Omit pepper and add green beans or peas. Mrs. Jeanette Scott, 7 Chryessa Avenue, Toronto 334, Ontario. 5. Toss the pepper, mushrooms, carrots in the butter, mix with pork and onions. % pint (10 oz.) Apple cider or juice 2 apples. Method Heat oven to 375 degrees. 1. Cut the pork into neat pieces. â€" 7. Stir in the flour to the butter remaining in the pan and cook for several minutes, then gradually stir in the cider and stock. 9. Season lightly, add to meat, etc. 10. Cover casserole, cook for 45 minutes. 11. Add sliced apples, cook for further 15 minutes. Serves 4 or 5. Serve hot with a green vegetable and rice or potatoes. Top with grated cheese. Bake at 375 degrees until cheese melts & casserole is heated through. 15 to 20 minutes. Mrs. John Roach 1 Adriatic Road Weston, Ontario. 20 oz. can Pineapple Chunks or Tidbits. % large green pepper (opâ€" tional). 2 diced Onions (fairly large). 1 lb pork fillet 2 medium onions 4 oz. mushrooms OR water and chicken stock 2. Heat the butter and fry the pork for a few minutes until golden brown. 3. Put into the casserole, then fry the sliced onions until golden, add to the pork. 4. Chop the pepper, removing seeds and core. 6. Sprinkle with thyme and seasoning. 8. Bring to the boil and cook until thickened. Pork Tenderioin 1 teaspoon thyme 1% oz. All purpose flour % pint (10 oz.) chicken stock 1 red pepper Polynesian Sausage 1 lb. Sausage. Maltese Ravioli 3 cups flour 1 this. shortening 1 cup water 1 tsp. salt 1 egg Put in bowl and mix well, knead till dough is smooth. Let sit for 2 hours before rolling out. Filling: 2 lbs. Ricotta (cheese) 2 eggs & tsp. salt, & tsp. pepper Mix well and set aside. pieces each. Keep warm. Using % of fat in pan, add celery, pepper and onion and cook until just translucent. Then add pineapple. Mix sugar, soya sauce, vinegar and corn starch until smooth. Add fruit juice, and add this mixture to vegetables in pan. Cook until Then add sausages. Stir. Put in Casserole and keep hot until served. Mrs. Joan Polwarth, 2089 Lawrence Avenue West, Apt. 203, Weston, Ontario. Sauce 2 cans plum tomatoes (20 ounces) 1 large can tomatoe paste va cup cooking oil 1 whole clove cut up Ya cup sugar 1 tsp. salt, 1 tsp. pepper, 1 tsp. Italian seasoning, 1 tsp. parsley liquid). Cook sausage until done, drain off % of the fat, Put all ingredients in a large pot, bring to a boil, and then simmer for one hour and a half, stirring ocâ€" casionally. While suace is cooking divide dough into 3 portions, roll out 1 portion on floured board into a large square, put 1 heaping thisp. of filling about 2 inches from top and 2 inches apart lenghwise and across dough, bring top part of dough over filling, cut into squares pinching sides all around to seal. Repeat until all dough and filling is used Drop into salted boiling water, using large pot, for 20 to 25 minutes, drain well and serve on warm dinner plates, top with sauce, garnish with grated Parmesan cheese. These raviolis can also be put in freezer on cookie sheet and when frozen put in plastic bag. Then they can be cooked without defrosting. Filling, dough, sauce can Drain pineapple (save . Cut in 4 Spread dough in baking sheet, 1â€"2 inch, deep. Put grated cheese with bacon over it, flour, salt and milk blended nicely add eggs blend again. Put this over cheese. Put in well warmed oven at 450 degrees for 30 minutes, eat hot, with tossed salad and coffee. Mrs. Kathy Staiger 1915 Martin Grove Rd. Apt. 309 610 Rexdale Ont, 749â€"4251 Chopped onion to taste Chopped garlic to taste (suggest 1 clove) 1 lb. minced beef 1 cup uncooked rice 1 can peas 1 can tomatoes Swiss cheese pie Dough for three persons 150 gr. Emmental cheese 1 tbsp. flour 5 sices of cut bacon 1 pinch salt 1% cups of milk 2 eggs Easy Casserole 1 can mushrooms or mushroom soup salt, pepper, and herbs to taste e.g. dash of marjoram, basil, oregano, or even a hint of ginger. Saute onion and garlic in oil until clear. Add beef and saute _ until browned, meanwhile mixing in desired seasonings. Grease casserole dish, pour in rice on bottom, add meat mixture, then peas, tomatoes and mushrooms. Cover, and heat in oven at 450 F. for 45 minutes. If desired, cover may be removed for last 15 minutes, grated cheese sprinkled on top, and heat reduced to 350 W.G. Chapin 75â€"37th St. Long Branch 8 oz spaghetti (broken up) 2 thsp oil 1 cup chopped onion V cup green pepper 2 lb ground beef 2 tsp salt % tsp pepper % tsp dry mustard 1 can tomato soup 1% cups water 4 tsp worchestershire sauce 1 dash tobasco Spaghetti Casserole 16 Breadner Drive Weston, Ontario. be made the day before and refrigerated to make it a little easier. Mrs. Joan Chalmers Glorious Lasagne Broil sausages a few minutes on each side until browned; drain on absorbant paper and slice. To assemble the lasange: pour 1% cups sauce in bottom of a 3 qt. heatproof casserole. Top with a layer of noodles, cup Parmesan cheese, cup sauce, % lb. sliced Mozâ€" zarella, % of the sliced sausage, % of the Ricotta cheese and another % cup sauce. Repeat, ending with a final layer of noodles and the remaining sauce and Parâ€" mesan cheese. Bake at 350 for 25 minutes. Cool comâ€" pletely, cover, tape and freeze. To serve, remove from freezer, untape. Bake, covered at 350 degrees for 1% hours until hot and bubbling. Remove cover 15 minutes before the end of baking time and if desired, add additional %& lb. Mozâ€" zarella slices. Let stand 10 minutes before cutting and serving. Makes 8 to 10 serâ€" vings. « Miss Doreen Olsen 25 Elliott Avenue Toronto 590, Ontario. 1 can sliced mushrooms with liquid % cup cheddar cheese â€" % cup minced onion Va cup olive oil 2 cloves garlic, minced 1 can (6 oz.) tomato paste 2 cans (2 lb. 3 oz.) tomatoes 2 tsp. salt 1 tsp. basil % tsp. oregano % lb. lasagne noodles %4 lb. sweet Italian sausages 1% cups sliced Mozzarella In a large heavy saucepan saute the onion in olive oil until tender. Add garlic, tomato paste, tomatoes, seasonings, and spices. Simmer, uncovered, for 1% hours or until thickened. Cook noodles according to package directions. Drain well. pepper and onion add all other ingredients and % of cheese. Stir in drained spaghetti. Cover and simmer 20 minutes. Pour into casserole. Sprinkle with remaining cheese. Bake 30 minutes or until bubbly at Serves 8 Mrs. Joan Archibald 22 Saskatoon Drive Weston, Ontario 1% lb. Ricotta cheese