Shallowford cookery

Fry meatballs and remove from pan. Quarter potatoes, leave onions whole and fry both in smal] amount of Oil until lightly browned. Add water and simmer 10 minutes. Add remaining ingredients, including patties, and cook for 45 minutes. Chicken and Chestmuts With Rice % pound chestnuts 1 teaspoon cinnamon 6 tablespoons butter 1 8 ox can tomato 3% pound fryer disjointed paste 1 cup chopped onions 1% cups canned chicken 2 teaspoons salt broth % teaspoon black pepper 1% cups rice Cut crisscross on top of the chestnuts. Cover with water, bring to a boil and cook over medium heat 10 minutes. Drain, cool slightly and peel. Melt the butter in a dutch oven or casserole; brown the chicken in it. Add; the onions cover and cook over low heat until onions brown. Add the salt, pepper, cinnamon, tomato paste and broth. Cover and cook over low heat 45 minutes. Measure remaining liquid in the pot and add enough water to make three cups. Mix in the chestnuts and rice and water liquid, cover and cook 20 minutes or until chicken, rice and chestnuts are done. Serves 4. iy Stuffed Squash 1% dozen yellow squash 2 dashes cinnamon 1 bell pepper 1 quart canned 1 pound ground chuck or tomatoes 1 pound ground lamb 1/2 cup water 1 cup raw rice 1 teaspoon salt 1/2 teaspoon salt % teaspoon pepper % teaspoon pepper Cut off both green tip ends of a squash. Start coring end of squash opposite the long neck. Core out all of seeded inside. Cut pepper in half and take out seeds. Rinse both squash and pepper. Mix ground meat, raw rice, % teaspoon pepper, % teaspoon salt, 2 dashes of cinnamon and 1 cup of tomatoes. Mix well. Stuff squash and do not pack meat in tightly. Stuff pepper. Place squash and pepper in container with a lid. Pour remaining tomatoes, water, remaining salt and pepper over them. Put lid on and bake at 350 degrees for 1% hours. This can be cooked on top of stove in pot the same length of time. Cook the insides of squash with onion and butter for an extra dish. If you have extra filling left over stuff in eggplant, potato or tomato. Eggplant And Hamburger 2 eggplants - 1 pound 1 teaspoon salt each teaspoon black 1 pound ground hamburger pepper 2 tablespoons pine nuts 1 can tomato sauce 1 large onion can water 3 dashes cinnamon Na ne Slice eggplant in 4% inch thick slices. Sprinkle with 1 teaspoon salt and let drain in colander Pemeoueminutes. | Dip in flour and fry in hot oil until brown on both sides. Drain on paper towel. Brown onion and hamburger and add salt, pepper and pine nuts. Cook 5 minutes more. Make a layer of eggplant, cover with hamburger mixture. Repeat layers until all ingredients are used. Leave eggplant on top. Pour tomato sauce and water over this. Cover with foil and bake in 350 degree oven for 45 minutes. Use a 9 x 9 glass casserole. Serve on hot rice. Use a good tossed salad with it. Serves 6. Stuffed Cabbage 1 large head cabbage 1 teaspoon dried 1 pound meat (ground chuck) mint 1/2 cup raw rice 2 teaspoons salt 1 teaspoon salt 1 clove mashed % teaspoon pepper garlic 3 lemons