Wilhelmina Cooper's Quick Spaghetti Sauce Fit for a King
1 large onion, chopped
2 cloves garlic, minced
1 green pepper, chopped
2-3 tbsps. butter (or vegetable oil)
2 lbs. lean, top grade ground round (or chuck) beef
2 qts. canned, prepared spaghetti sauce
One 6-oz. can tomato paste
1/2 lb. fresh mushrooms, sliced and sauteed in 1/4 cup fat (one half butter, one half olive oil)
3/4 cup dry red wine (a good Burgundy will do or cranberry juice)
1 generous pinch sweet basil
1 generous pinch rosemary
1 generous pinch oregano
3 rounded tsps. sugar
1 generous dash Tabasco
1 generous dash Worcestershire sauce
2 packets powdered chicken bouillon
2 packets powdered beef bouillon
Salt and freshly ground pepper
2 ozs. Cognac
2 red-ripe fresh tomatoes, chopped
1. Saute onion, garlic and green pepper in butter (or oil) until limp. Remove vegetables and set aside. Drain most of the fat from the pan. Lightly brown beef in same skillet in which vegetables were sauteed. Stir often with fork to keep beef loose and crumbly-textured.
2. Add spaghetti sauce, partially cooked vegetables and all the remaining ingredients except fresh tomatoes and Cognac. Cook 15-20 minutes, stirring often. Add fresh tomatoes during last 5 minutes. Taste to correct seasonings. Just before serving, add Cognac and stir into the sauce. Serve over your favorite cooked pasta. Serves 6-8 generously.
Wilhelmina Cooper's Quickie Dessert
For adults only:
Place one quart of your favorite ice cream (banana or other fruit-flavored; butter pecan, French vanilla, mocha, burnt almond or peanut brittle) into a blender with 1/2 cup good Cognac. Blend for a minute; pour thick mixture into a mixing bowl. Add pieces of ice cream's companion: fresh fruit (fresh slices of strawberries with strawberry ice cream, sliced bananas with banana ice cream, pitted bing cherries with cherries jubilee ice cream) etc.
Spoon mixture into individual serving dishes and return to freezer until time to serve. Do not let it stay so long in freezer that it becomes laced with ice particles. If wished, garnish with toasted slivered almonds, ground pistachios or Macadamia nuts. Serves 8 generously.
Wilhelmina Cooper's Vegetable Casserole Gourmet Delight
One No. 2 can French-style green beans, drained (No. 2 can = 20 oz.)
1/4 cup finely minced white onion
1 small can sliced mushrooms, drained
1/2 cup shredded sharp Cheddar cheese
1 can of cream of mushroom soup (undiluted)
Salt and pepper to taste
3 tbsps. unseasoned bread crumbs
3 tbsps. grated Parmesan cheese
1. Grease a small casserole with butter. Put half the beans in bottom of casserole, sprinkle with half the onion, mushrooms, cheese and soup. Repeat for second layer, using up remaining ingredients. Cover and bake in preheated 350 degrees F. oven for 30 minutes. Remove casserole from oven and remove cover. Sprinkle with bread crumbs and cheese. Return to oven to brown (about 15 minutes). Serve directly from baking dish. Serves 4-6.