themselves to the conditions in this country and to the needs in their local environment. An understanding of their dietary background is absolutely essential to successful results.
RECIPES
Spaghetti alia Napolitana
- ½ pound spaghetti
- ½ pound round steak
- ½ pound salt pork or bacon
- 1 small onion
- ½ cup grated cheese
- 1 clove of garlic
- 2 sprigs of parsley
- 2 cups canned tomatoes
- 6 dried mushrooms
Grind the salt pork and try out in a saucepan. When it begins to brown, add the onion, ground; parsley, chopped; shredded garlic and the mushrooms, previously soaked. When the vegetables are brown, add the meat, coarsely ground; and when that is brown, add the tomatoes. Simmer slowly till of a creamy consistency.
Cook spaghetti, without breaking it, and drain carefully. Put into a hot serving dish, sprinkle one-half cup grated cheese over it, then pour the hot sauce over it. Lift with two forks till thoroughly mixed.
Codfish with Green Peppers
- ½ salt codfish
- ¼ cup oil
- 1 onion
- 2 large green peppers
- 2 large fresh tomatoes, or
- 2 cups thick canned tomatoes
- 1 tablespn. chopped parsley
Wash and soak the codfish, then remove the bones and cut into squares, or slice. Roll in flour and fry in lard or oil. Roast the peppers so as to blister the skin, which may then be easily removed. Cut and remove the seeds,
