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Show FIESTA A LA ROMA and different A Roman feast day is a blend of i pastas. foot oor © eS era lee ee ae STUFFED onITALIAN STYLE (All pieiweey haere stuffing by sautéing 1 lean boneless pork, finely diced, mote oil. Cut 1 — large eggplant in half lengthwise. Remove pulp from center, leaving a halfinch shell. Dice pulp. Add to pork along with 34 cup chopped onions and 4 cup chopped green pepper. Scuté un- til tender and lightly brown. Stir in 1 (15 oz.) can beef-spaghetti mixture or teef-macaroni mixture, 1 tsp. each salt and oregano end 1/, pepper. Divide stuffing evenly between each egg-plant half, piling high. Sprinkle each half with 2 tops off 6 medium artichokes and au abovefor 15 mins. Serves 3 as an entree or 6 as a vegetable. STUFFED SQUASH: Cut 3. mecium ing stuffing. mins.longer. Serves 6 as a vegetable. STUFFED ONIONS: Peel and boil 6 large onions, 20 mins. or ua-il just ten- move seeds and ribs. Plunge peppers into boiling water. Simmer 3-4 mins. Remove and drain. Divide stuffing be- tween peppers. Bake as above. Serves 2 as an entree or 4 as a vegetable. STUFFED ARTICHOKES:Prepare stuff- ing as described above. Set aside. Cut chini aeand use instead of cae plant. Divide stuffing. Bake for 20-25 mins. Serves 6 as a vegetable. |