Manuscript Cookbook 218

Macaroni with Cheese - Edith [Banhen?]

(As served in New Hampshire at Inn in Sugar Hill in the Franconia Hatch[?])

1/2 lb macaroni 2 C thin white sauce 1 C shredded cheese 1 C bread crumbs

Boil the macaroni until tender in boiling salted water. Drain, mix with cheese and white sauce, place in buttered baking dish, cover with crumbs and bake in hot oven - 500F until crumbs are brown.

See description of Inn under Regional Cookery [?] Edith [Banhen's?] - Sept. 27, 1934

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Italian Spaghetti (Given to me by my Italian hairdresser)

Sauce Into pot put 3 T Italian olive oil[?] When hot Add 1/2 lb pork (chopped) 1/2 " veal " 1 spanish onion (sliced) Cook slowly until brown.

Add 1 can Italian tomatoes (1 lb 2 oz) (Gabriele, Gambandella or Figli) [?] 1 T salt.

Keep gas very low & cook about an hour, stirring frequently. If gets too thick and dry add small amts of water.

Make spaghetti ready by dropping into rapidly, salted, boiling water & boil uncovered 9 mins.

Drain Cover with sauce. Then with grated Parmesan cheese

Lou Bell Harris

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Italian Delight Loaf

(Radio Recipe)

1/2 pkg cooked spaghetti 2 qts maters 1 1/2 tsp salt

Put in frying pan and brown

1/4 c butter 1/2 lb ground beef 2 small onions diced very fine 1 slice green pepper " " " Salt (1/2 tsp) and pepper to taste

Cook until browned

Then add 1 C yellow [?] corn (1 can) 1 small can tomato soup

Bake 1/2 hrs at 350

Lou Bell Harris