Maureen Stapleton's Quick Spaghetti Fix-Up
1 tbsp. butter
2 tbsps. onion
2 tbsps. chopped green pepper
1 lb. lean ground round
1/2 tsp. basil
1/4 tsp. oregano
1 tsp. Worcestershire sauce
1 small clove garlic, pressed
Salt and pepper to taste
1/2 cup bottled marinara sauce
1 lb. 3 1/2-oz. can spaghetti
Grated Romano (or Parmesan) cheese
1. Melt butter in skillet. Saute onion and green pepper until limp. Add meat, cook over low heat stirring until meat starts to brown. Pour off and discard grease.
2. Add basil, oregano, Worcestershire, garlic, salt and pepper to taste. Mix well; add marinara sauce. Cook gently until sauce has thickened and reduced by one-third. Add spaghetti and cook until hot. Correct seasonings. Serve with grated Romano (or Parmesan) cheese with garlic bread and tossed green salad. Makes 2-3 servings.
Maureen Stapleton's Saltimbocca
1 1/2 lbs. veal scallops
Salt and freshly ground black pepper to taste
1 tsp. sage
1/2 lb. thinly sliced prosciutto (or boiled) ham
2 tbsps. olive oil
1 tbsp. butter
About 1/2 cup Marsala wine
1. Flatten veal by pounding, cut into 5-inch rectangles. Season each side with salt and pepper, sprinkle with sage. Top with a slice of prosciutto (or boiled) ham; fasten with a toothpick.
2. Heat olive oil in large skillet. Brown meat, veal side down. Turn to brown reverse side. Remove saltimbocca to heated serving platter. Pour off excess fat. Add butter to skillet, pour in wine. Cook over low heat until most of the wine evaporates. Spoon sauce over meat with rice. Serves 6-8.