2 pounds ground beef ¼ cup finely chopped green peppers ¼ cup finely chopped onions ½ cup finely chopped ripe olives 1 can tomato soup (adaptation) 1 can spaghetti sauce with mushrooms (adaptation) 1 package cream cheese with chives (adaptation) 2 tablespoons cooking oil
Combine first 3 ingredients, adding 2 dashes of Worcestershire sauce and one dash of liquid garlic. Make into 10 thin patties. Salt and pepper as desired. Combine cheese and ripe olives and place a tablespoonful in the center of five patties and flatten. Cover with remaining patties, pressing edges to secure.
Brown in cooking oil at 380 degrees, both sides. Turn to simmer and add tomato soup and spaghetti sauce. If too thick add a little V-8 or tomato juice. Allow to simmer 20 minutes, turning once. Serve in burger buns with the sauce poured over. Serves 5.
CHILI
1 pound beef steak, coarsely ground or cut into small pieces 4 slices bacon 1 large onion 2 cloves garlic 1 or 2 tablespoons flour 1 can tomato paste 2 tablespoon chili powder salt to taste 1½ tablespoons cumin seed 1 tablespoon oregano 1 can red kidney beans
Cut fine bacon, onion, garlic; sauté together in skillet. Add meat to this; sprinkle with flour and cook until meat is brown. Put this mixture into large pot. Add can tomato paste, the chili powder, the cumin and the oregano. Add quart of water and simmer until meat is tender, about 1 hour. Add can kidney beans and continue cooking about 20 or 30 minutes longer, stirring occasionally to prevent burning.
ITALIAN MEATBALLS WITH SPAGHETTI
1 pound ground meat 3 eggs 1 slice white bread toasted 3 pods garlic handful parsley cut fine handful green sweet pepper cut fine handful grated Parmesan cheese salt and pepper to taste
Soak bread in milk and squeeze rather dry. Crush the garlic in a big crock and put all ingredients together working them with the hands. While hands are moist make into ball the size of a golf ball and fry in olive oil until the balls are golden brown. Remove to a large pot.
Cut fine, 1 onion, 1 carrot and handful of parsley. Fry all this in the olive oil left in the skillet to a golden brown. Add 1 small can of tomato paste and 4 cans of water measured in the same can. Add No. 2 can of tomatoes, salt and pepper to taste. Pour this over the meat balls and simmer very slowly for about an hour and a half.