ITALIAN SPAGHETTI
1 pound chopped beef
1 large onion, chopped
1 small green pepper, chopped
1 6-oz. can tomato paste
1 No. 2 can (2½ cups) tomatoes
½ cup water
1 bay leaf
2 teaspoons sugar
1 clove garlic
1 teaspoon salt
1. Brown meat in 2-quart saucepan. (Hamburger contains enough fat so that none extra is needed for browning. If lean ground beef is used, brown in 4 tablespoons fat.)
2. Add onion and green pepper; cook about 10 minutes, until onion is tender but not brown. Stir in tomato paste, tomatoes, water, bay leaf and sugar. Simmer over low heat about 1 hour.
3. Mash garlic and salt together. Stir into sauce. Taste for seasoning. If a more highly seasoned sauce is liked add a few drops tabasco.
4. To serve, pour sauce over cooked spaghetti; top with grated Parmesan cheese. Makes 4 to 6 servings.
PREPARING Vegetables
When the natural color and flavor of vegetables are retained in cooking, it generally follows that the maximum amount of food value is there, too. Observe these three important rules for vegetable cookery if you wish to get your money’s worth of vitamins and mineral elements.
1. Cook vegetables as quickly as possible.
Start vegetables in boiling water. When the vegetable is added, the water stops boiling temporarily. Cover the pan and use high heat to start the boiling again as quickly as possible. Then the heat may be reduced, but the water should actually boil, not just simmer, throughout the cooking process.
2. Use a minimum amount of water.
Half to ¾ cup of water is enough to cook four to six servings of most vegetables in the 1-quart saucepan. Strong-flavored vegetables such as onions, rutabaga and turnips are best cooked in water to barely cover in an uncovered pan.
3. Utilize the cooking water.
Many of the important nutrients in vegetables are soluble in water. When the cooking water is discarded these extra vitamins and mineral elements go down the drain with it.
The most practical way to make use of the cooking water is to boil it down and serve it as a sauce with the vegetable. After the vegetable has been drained, boil the water rapidly until only two or three tablespoons remain. Add a tablespoon of butter or margarine and pour over the vegetable in the serving dish.
Water drained from potatoes is particularly good for use in gravy. In the case of other vegetables, the flavor may not be compatible with that of the meat stock. Small amounts, however, may be added to tomato juice to be served as a cocktail.
SEASONING—Whether salt is added at the beginning of the cooking process or at the end is a matter of personal preference. It has no effect, one way or the other, on the food value.
TIMING—Cooking time will vary with the variety and age of the vegetable and the size of the pieces. In general, green leafy varieties such as spinach and new cabbage take 10 minutes or less. Allow about 15 minutes for peas, asparagus, brussels sprouts, cauliflower, carrots and broccoli. The more fibrous, solid types like whole cauliflower or green beans take approximately 20 minutes. Root vegetables ... turnips, parsnips, potatoes, onions, beets, need 25 minutes or more cooking.
VARIATIONS—Perfectly cooked vegetables need only a little salt and a dab of butter or margarine to enhance their flavor. Most cooks however, like to “dress up” vegetables occasionally for greater menu variety.
CREAMED—Carrots, broccoli, asparagus, snap beans, cabbage, onions and peas, alone or in combinations, are the favorites for creaming. Allow one cup of medium white sauce for two cups of cooked vegetable. Spinach is excellent creamed. Use ½ cup thick white sauce with two cups of the cooked greens. Season with a few drops of onion juice and a dash of nutmeg.
AU GRATIN—Turn creamed vegetables into greased casserole and cover with buttered crumbs or equal parts of grated cheese and crumbs. Brown in moderate oven, 350 degrees.
PAN-FRIED—Eggplant and summer squash are best pan-fried. Cut into slices ½ to ¾ inch thick. Sprinkle generously with salt and allow to stand about 15 minutes. Dip in flour. Fry in skillet in hot fat ⅛-inch deep. Brown on one side; turn to brown other side. Avoid turning more than once.
RING MOLD—Buttered spinach, mashed rutabaga or potatoes hashed in cream are attractive served this way. Pack the prepared vegetable into a greased ring mold. Unmold at once onto serving plate. Fill center with vegetable of contrasting color.
FROZEN VEGETABLES—Frozen vegetables are partially cooked by blanching before freezing. Therefore, the cooking time is shorter. Keep all frozen vegetables, except corn on the cob, frozen until ready to cook. Specific directions for cooking each vegetable are found on the package.