- 1 lb. hamburger
- 1 onion chopped
- 1 can tomato paste
- 2 cans tomato sauce
- 1 green pepper chopped
- 1½ T Worcestershire sauce
- salt
- pepper
- 2 bay leaves
Mash the meat with a fork.
Add onion, green pepper, paste, sauce, spices and cook at 15 pounds pressure for 10 minutes. It is best to add salt and pepper after cooking to taste. Remove bay leaves. Serve meat sauce over cooked spaghetti. This may be made earlier and reheated when ready to use but long simmering is not necessary.
BAKED SNAPPER CUBA
- french dressing (marinade)
- ⅓ C lime juice
- ⅔ C olive oil
- 1 T soy sauce
- dash garlic salt
- dash fresh ground black pepper
Marinate a big snapper or any baking fish in 1 cup of the french dressing for 4-6 hours. If fish is split for stuffing, marinate the inside of the fish too. Stuff with bread stuffing if desired.
Bake at 450° for 5-6 minutes or until well seared, brush plenty of the marinade over the fish. Cover and bake until tender, basting with the marinade frequently.
A little basil or thyme or crushed bay leaves may be added to the fish before baking.
This is a recipe from Havana, Cuba.