When I first got my computer I printed most everything underlined and in caps. This was in our local paper some years ago and is very good.
3 tablespoons oil
3 onions, finely chopped
3 garlic cloves, finely chopped
1 1/2 pound lean ground beef
1 (14 1/2 ounce) whole peeled tomatoes
1/2 small can tomato paste
2 bouillon cubes
1 heaping tablespoon flour
1 cup white wine
3/4 cup water
salt and pepper to taste
3 large potatoes
3 ounces butter
1 cup milk
Salt and pepper to taste
2 tablespoon grated cheese
HEAT 3 TABLESPOONS OF OIL IN A LARGE FRYING PAN OVER LOW HEAT. ADD 3 FINELY CHOPPED MEDIUM ONIONS AND 3 FINELY CHOPPED GARLIC CLOVES. COOK UNTIL SOFT. TURN UP HEAT AND ADD 1 ½ POUNDS GROUND BEEF OR GROUND LAMB, STIRRING UNTIL IT IS WELL BROWNED.
DRAIN OFF FAT AND ADD 1-14 ½ OUNCE CAN OF TOMATOES, AND ½ SMALL CAN TOMATO PASTE TO THE PAN ALONG WITH 2 BOUILLON CUBES AND 1 HEAPING TABLESPOON FLOUR. MIX WELL AND COOK FOR A MINUTE BEFORE ADDING 1 CUP WHITE WINE AND 3/4 CUP WATER. SEASON WELL WITH SALT AND PEPPER AND ADD ½ TEASPOON TARRAGON. (OPTIONAL) SIMMER GENTLY FOR 15 MINUTES.
MEANWHILE PEEL COOK AND MASH 3 LARGE POTATOES. ADD 3 OUNCES BUTTER AND 1 CUP MILK TO POTATOES AND SEASON WITH SALT AND PEPPER.
ALSO PEEL AND SLICE 3 CARROTS AND COOK IN SMALL AMOUNT OF BOILING WATER.
PUT THE MEAT MIXTURE IN A LARGE WELL-GREASED SOUFFLÉ OR BAKING DISH. SPREAD CARROTS OVER MEAT AND PUT THE MASHED POTATOES ON TOP, COMPLETELY COVERING THE MEAT AND CARROTS. SPRINKLE 2 TABLESPOONS GRATED PARMESAN OR ROMANO CHEESES OVER THE POTATOES AND BAKE UNCOVERED FOR 35 MINUTES IN 375 F. OVEN. PLACE UNDER THE BROILER FOR A FEW MINUTES TO BROWN THE TOP.
I love Seattle, only been there a couple of times but what a great city. The market fasinated me and I remember wanting one of the big bunches of fresh flowers but knew I couldn't take them on the plane with me. *sigh* We went whale watching and saw bunches of them and took a sea plane to Victoria. Waaa I want to go back.
Lord, put your arms around my shoulder and your hand over my mouth.