HAMBURGER-RICE DISH
Dice 2 medium sized onions, 1 section garlic, and 1 green bell pepper. Fry mixture in small amount of margarine until slightly tender. Add 1 pound of hamburger, salt to taste, and 2 teaspoons chili powder; cook until hamburger is done. Add 8-ounce can of tomato sauce and equal amount of water. Add ¼ cup uncooked rice, stir mixture well, cover and cook slowly until rice is tender. Serve hot.
CHICKEN MOROCCO
1½ tablespoons paprika 2 teaspoons ginger 1 teaspoon salt some black pepper (mix) 1 pound butter (or 2 sticks butter and 2 sticks margarine, depending on fat on chickens)
Place pieces of chicken in a large, flat pyrex baking dish. Sprinkle with the dry ingredients, then celery, onion and garlic. Pour over partially melted shortening. Cover tightly with foil and bake 2 hours at 275 degrees. Twenty minutes before done, uncover and bake at 450 degrees to brown.
Serve with: Melt ⅛ pound butter in skillet, add 1 cup of minute rice, some pepper, ½ teaspoon powdered thyme or marjoram, 2 small buds of garlic—brown. Add 1 can of undiluted clear consomme. Bring to boil, cover. Cut off fire and leave until ready to serve with chicken.
ITALIAN SPAGHETTI
1½ pounds of hamburger 1 package spaghetti ¼ pound butter 1 large can tomatoes 1 small garlic bud pinch each red pepper and cloves 2 tablespoons sugar
Simmer meat, tomatoes and seasoning 2 hours. Add spaghetti which has been cooked. Let simmer for ½ hour and serve with grated cheese.