A lady of good taste

Sauté the meat, onions and green pepper until lightly browned. Add 1 can of tomatoes and 1 of the cans of tomato sauce diluted with water. Add the crushed garlic and spices and cook 1 hour very slowly. Add the other can of tomato sauce and chili powder and simmer 2 hours. Add mushrooms just before serving. Cook the spaghetti in plenty of boiling salted water and when it is tender, drain it. Serve the sauce on the spaghetti and top with grated Parmesan cheese. This is good with hot garlic bread. Serves 8 or 10. [29] Baked Ham smoked ham brown sugar bread crumbs whole cloves Cut off hock bone and soak ham overnight. Next morning place the ham in a big pot, cover with boiling water and cook 4 to 414 hours according to size of the ham. Let soak over night. Next morning remove the skin from the ham and pat it all over with bread crumbs, brown sugar and stick with cloves. Let it brown in the oven a few minutes and it is ready to be served. (J. C.) Barbecue Sauce for Broiled Chicken 14 cup butter or margarine 1 teaspoon salt 1 cup water 1 teaspoon chili powder 2 tablespoons vinegar lf teaspoon red pepper 3/4, teaspoon dry mustard 1 teaspoon Worcestershire 2 teaspoons granulated sugar sauce 114 teaspoons paprika 14 teaspoon tabasco sauce 1 tablespoon chopped onions _1 teaspoon pepper 1 clove garlic, finely minced Mix all ingredients and simmer 15 minutes. Baste the chicken during broiling. Makes 1 1/4 cup of sauce. (M. C.) Roast Leg of Lamb leg of lamb broth garlic 1 teaspoon soy sauce paprika 1 teaspoon Kitchen Bouquet flour 4 tablespoons sour cream Rub the lamb with sliced garlic and tuck a piece in the slit near the leg bone. Sprinkle the meat all over with paprika to make it pink. Roast the meat in a slow oven (300 degrees) 20 minutes per pound, basting frequently with a little broth. When the meat is done take some of the pan drippings and mix with a tablespoon or two of flour and when it is smooth mix it with the seasonings and sour cream then blend in enough drippings to make the sauce like a medium cream, not too thick. [30] Chicken in Wine 1 5-pound chicken 14 cup brandy flour 1% teaspoon thyme salt and pepper a bayleaf lf cup butter 3 or 4 sliced mushrooms 1 slice ham sprig of parsley 8 or 10 little white onions 1 cup claret wine 1 bud garlic Disjoint the chicken and dredge it in flour which has been seasoned with salt and pepper. Brown the chicken in the butter and place in a casserole with the ham cut in pieces, the crushed garlic, onions, herbs and mushrooms. Pour the brandy over the chicken and blaze. Add the wine, cover tight and bake slowly until the chicken is tender. (A favorite of M. R. B.) Pork Chops with Vegetables en Casserole 1 cup finely diced carrots pork chops, 34 inch thick 1 cup finely diced onions salt and pepper 1 cup Frenched string beans dash curry powder, if desired 3 tomatoes, skinned, seeded, and sliced Make a bed of the carrots, onions and beans in the bottom of a casserole. Cover with the tomatoes. Brown the chops well on both sides, sprinkling with the seasonings. Place the chops on the tomatoes, cover tight and bake at 350 degrees for 35 minutes, open the casserole, turn the chops over and bake another 30 minutes. GO) AEs) Pere Beef and Bean Hot Pot 1 pound dried lima beans 114 teaspoons salt 1 teaspoon salt 14 teaspoon pepper 1 pound beef (stewing) 14 teaspoon mace 3 onions, sliced 3 tablespoons flour 1 green pepper, minced 3 tablespoons bacon fat 2 cups canned tomatoes