Directions: |
Directions:Saute lightly one chopped onion; add one pound hamburg and cook until slightly brown. Add one-half to one cup diced celery and cook about three minutes. Combine with one can drained tomatoes, two cans cooked spaghetti. Season with one teaspoon salt (more or less, depending on your salt tastes), one-fourth teaspoon pepper, one eighth teaspoon chili powder.
Line a greased casserole pan with thin slices of sharp cheese. Put combined ingredients in casserole, adding more cheese as your inclination and refrigeration allow. Top with more cheese and bake in 250º oven (If your oven goes as low as 225º, use this temperature.) Bake for four hours. After baking for two hours, make an indentation in center and add ounce (or more) of sherry, (and perhaps a glass for the cook). The alcoholic contents disappears with the heat of your oven, so this may be served to small fry with perfect freedom.
It is sometimes necessary in this recipe to "baste" in reverse; that is, to scoop off some of the excess liquids. Save these for soup stock.
This recipe has variations; garlic may be used lightly, if desired; green peppers add extra zest. Don't try to hurry this dish, though, for slow cooking is what gives it the blend of flavors. This is good warmed up the next day, and with a green salad and corn bread makes a hearth meal for 6. Where else can you get so much for one pound off meat? |