Waldensian cookery

14 pound pork shoulder 34 cup (6-0z. can) tomato paste " cups (No. 24% cans) tomatoes, sieved 1 tablespoon salt 1 bay leaf 1% cup water Heat in a close fitting saucepot 14 cup olive oil, add and cook until lightly browned % cup onion, add and brown, turning occasionally the beef chuck and pork shoulder, add slowly mixture of sieved tomatoes, salt and bay leaf. Cover saucepot and simmer over very low heat about 2% hours. Add the tomato paste. Simmer uncovered over very low heat, stirring occasionally, about two hours, or untli thickened. If sauce becomes too thick, add the % cup water or better still substitute with additional sieved tomatoes. Remove meat and bay leaf from sauce. Serve over cooked spaghetti. About 4 cups. Meat Balls Recipe To be served over spagetti and tomato meat sauce 1% pound ground beef 4 pound ground pork 1 cup soft bread crumbs 1 tablespoon grated Parmesan cheese 2 tablespoons olive oil 1 tablespoon minced parsley 1 egg well beaten 1 teaspoon salt \Y, teaspoon pepper 1 clove garlic, minced Mix lightly above ingredients—all but olive oil and garlic—shape into balls about one inch in diameter. Heat in skillet olive oil and garlic, add meat balls and brown on all sides, turning occasionally. Pour off excesss fat as it forms. Remove meat balls from skillet. Add meat balls to Tomato Meat Sauce about 20 minutes before sauce is done. Surround above meat balls on platter with cooked spaghetti. Cook 8 oz. unbroken spaghetti in four quarts of rapidly boiling water, to which has been added 1 tablespoon salt 10 to 12 minutes until tender. Place drained spaghetti on warm platter, top with Tomato Sauce and sprinkle with grated Parmesan or Romano cheese. The above will take care of four to six servings. 40 BEEF, FRANKFURTERS Waldensian Cookery CROQUETTES 2 cups cooked meat, (beef, veal, lamb, chicken or fish) 1 teaspoon chopped parsley 1% teaspoon salt ly teaspoon pepper 2 tablespoons butter 2 tablespoons flour 1% cup stock or water 14% cup chopped mushrooms 1 egg yolk 1 egg, beaten with 2 tablespoons oil fine bread crumbs Chop the meat or put it through a meat grinder. Add parsley, salt and pepper. Melt butter in a heavy saucepan. Stir in flour and add water, stirring until well blended. Add the meat and mushrooms. Simmer 20 minutes without a cover so that the mixture will be very thick. Taste for seasoning and add more salt and pepper, if necessary. Chill the mixture and add unbeaten egg yolk. Form the croquettes in balls or long ovals, using 1 tablespoon of the mixture for each. Dip in the egg beaten with oil and roll in bread crumbs. Fry in deep fat (375 degrees) until golden brown (3 to 5 minutes) and serve with fried parsley. BARBECUED FRANKFURTERS 12 frankfurters 1 large onion 1 green pepper 1% cup celery 3 tablespoons sugar 4 tablespoons lemon juice 34 cup water 1% teaspoon dry mustard 1% cups tomato catsup 3 tablespoon butter 3 tablespoons vinegar Chop the pepper, celery and onion well and cook slowly in butter until tender. Add remaining ingredients and simmer for 10 minutes. Place franks in shallow baking pan and pour the barbecue sauce over them. Bake in 350 degree oven 30 minutes. This is especially ideal for picnics and outdoor cooking. FRANKFURTERS IN TOMATO SAUCE Cut up a few strips of bacon into small cubes and add finely chopped onion. Fry together until onion is brown and soft. Add a can of tomatoes and one dozen frankfurters. Simmer for one hour. —Mrs. Nelle Garrou Hern Waldensian Cookery VEAL 41 Veal VEAL LA PIZZIOLA Brown garlic, parsley and thyme in vegetable oil. When good and brown put veal in and add either fresh tomatoes or tomato puree. Simmer for about an hour. Fat may be used in place of vegetable oil. ESCALOPE DE VEAU