The Chapel Hill cook book

STUFFED GREEN PEPPERS Boil 8 green peppers 5 minutes in quart of water in covered pan, adding 1 teaspoon salt. Remove from pan and drain in sieve. Filling 1Y2 cup cold minced chicken 3 tablespoons green pepper Y2 cup cooked celery, diced diced V2 cup mushrooms 2 tablespoons pimento Cream Sauce 4 tablespoons butter % teaspoon paprika 6 tablespoons flour 1 cup chicken stock 1 teaspoon salt 2 cups sweet milk Boil sauce until smooth and the proper consistency; mix with filling, stuff pepper, and bake in buttered pan. Mrs. E. W. Knight. POTATO PUFF Beat 2 cups hot mashed Irish potatoes with 2 eggs and 1 cup cream until light. Add 2 tablespoons melted butter and 1 scant teaspoon salt. Turn into buttered baking dish and bake in hot oven until well puffed and delicately browned. Mrs. Harold Meyer. BAKED RICE AND CELERY— Serves 6 1 cup cooked rice 1 cup drawn butter sauce 2 cups cooked diced celery 1 tablespoon minced onion 2 hard-boiled eggs, cut small Mix together lightly but thoroughly; cover with crumbs, dot with butter. Bake. Mrs. A. S. Wheeler. The Chapel Hill Cook Book SPANISH RICE 1 lb. ground veal 2 small onions 2 cups cooked rice 4 tablespoons butter 1 No. 2 can tomatoes Salt and pepper to taste 2 small green peppers Brown veal in the butter, then add chopped peppers, and onions. Cook until peppers are soft. Then add rice and tomatoes and cook until thick. Stir often to keep from sticking. Mrs. R. W. Bost. RISOTTO 1 cup rice (uncooked) 1 can Campbell's Con- % small onion somme and some 1 tablespoon butter water 6 medium mushrooms Salt, pepper and one tablespoon grated Parmesan cheese. Put butter, finely cut onions and rice in a pan and cook until light brown. Put can of soup into quart container and fill up with water. Add xh this to rice and cook 20 minutes. Add rest and cook until rice is done but not mushy. Add chopped mushrooms, salt, pepper and cheese. Serve hot. Mrs. R. B. Lawson. ITALIAN SPAGHETTI Sauce 2 large cans tomatoes 2 cans mushrooms 2 cans tomato soup Paprika Pinch salt 1 lb. round steak (ground) V2 teaspoon celery salt 1 medium size onion 1 small bayleaf Pepper 1 small clove garlic Boil together tomatoes and soup for V2 hour (slowly). Slice and fry onion in butter — not too brown — add onions to sauce. Fry hamburger in same pan, stirring constantly. Add to sauce. Add salt, celery salt, bayleaf, paprika, and garlic (chopped and mashed). Let sauce boil slowly for 2 hours. Add mushrooms and let boil for V2 hour. Spaghetti If possible use extra long spaghetti. Let water come to boil, add 2 or 3 teaspoons salt. Put spaghetti into the boiling water, stir often enough to keep from sticking. Don't cook until quite soft because flavor will be spoiled. Drain, then allow warm water to run through it. Serve with sauce and grated cheese. Mrs. J. C. Lyons. SPINACH CASSEROLE 1 cup diced chicken 1 large can spinach 1 cup rich white sauce Mix chicken and sauce; put one layer of chicken; dot with butter; add one layer of spinach, and so on to the top of the baking dish. Cover with bread crumbs and bake. Mrs. A. C. McIntosh. The Chapel Hill Cook Book SPINACH GENOVESE % peck spinach XA cup olive oil 3 chopped anchovy fillets