Spagheti and Italian Meat Sauce

• 1/2 c. minced onion
• 1/4 c. salad oil
• 1 lb. ground mutton
• 2 peeled cloves garlic, minced thyme
• 1 (6 oz.) can mushrooms
• 1 (#2) can tomatoes
• 1 (8 oz.) can tomato sauce
• 1 c. diced cheese
• 2 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. sugar
• 1 lb. spaghetti
• 5 to 6 qts. water
• 1 tbsp. salt
• 1/2 to 1 c. grated Parmesan cheese
  

Simmer onion in oil for 5 minutes. Add meat and garlic. Cook until crumbly and slightly brown. Add chopped mushrooms with liquid, parsley, tomato sauce, tomatoes, salt, pepper, sugar and herbs. Cover and simmer 1 to 1 1/2 hours. About 20 minutes before serving, cook spaghetti according to directions on package. Mix with meat sauce and let simmer for about 10 minutes. Sprinkle with cheese and serve.

Shepherd's Pie

• 1 lb mutton
• 5 oz chopped onion
• 3 tablespoons butter or oil
• 3 cloves garlic, minced
• 1 1/4 cup stock / gravy / meat jelly
• 1 teaspoon flour or cornstarch
• tomato paste
• 1 tablespoon Worcestershire sauce, or1 1/2 teaspoons wine vinegarthyme,
• salt,
• pepper, cayenne
• 2 lb potatoes
• 1 cup milk (about)
• 3 oz butter
• 1 tablespoon grated dry cheddar
• 1 tablespoon grated Parmesan

Chop, process or mince the meat. Cook onion in the fat untilsoft. Add the meat and garlic, stirring well; then raise theheat so that the meat browns.

Turn it over in large sections with a spatula, so that it browns all over. Pour off any surplus fat.

Add some of the liquid and bubble gently for 5 minutes. Sprinkle on flour or cornstarch, stir again and add the remaining liquid. Let it bubble to a rich sauce, adding the various flavorings to taste.

Meanwhile scrub, boil and peel the potatoes. Set aside a couple and slice them thinly. Mash the rest with the milk and butter, seasoning to taste.

Put the meat into ashallow dish. Spread the mashed potato on top and, with the slices, make a ring around the edge. Scatter the cheese over, and brown under the broiler at a moderate heat, or at the top of a hot oven.

Shrimp and Vegetables Stir Fry

• 1 1/4 lbs. (about) broccoli
• 4 tbsp. vegetable oil
• 1 med. onion, thinly sliced
• 3/4 lb. fresh mushrooms, thinly sliced
• 2 tbsp. vegetable oil
• 3/4 lb. shrimp (fresh or frozen)
• 1 1/2 c. Oriental stir-fry mix
• 2 c. fresh bean sprouts
• 3 c. hot cooked rice
• 1 tsp aginimoto (optional)

Cut broccoli stems into 1/4 inch pieces; cut flowerettes into 3/4 inch pieces. Set aside. In a large skillet or wok, heat 4 tablespoons oil over medium heat. Add cut broccoli stems, sliced onion, and sliced mushrooms. Cook and stir until stems are crisp-tender, 5 to 7 minutes. Add 2 tablespoons oil. When oil is hot, add shrimp and broccoli flowerettes. Cook and stir 5 to 7 minutes longer. Add Chinese wine and aginomoto to vegetables. Stir gently untilmixture thickens slightly. Gently stir in bean sprouts; cook 1 minute longer. To serve, spoon hot mixture overcooked rice.