Here is another
obscure cookbook from my collection. It was written by Mel Walsh, another
Peg Bracken devotee. We had the Mexican Spaghetti (minus the cheese) for dinner last night.
Mexican Spaghetti
"Use this on the nights when you're tired and you don't want guff from anyone about the menu. The all should like this, and if they don't, tell them it's their turn to cook tomorrow night. "--Mel Walsh,
Guerrilla Cooking: The Survival Manual for People Who Don't Like to Cook or Don't Have Time to Cook1 pound spaghetti
1 pound ground round
1 small onion, chopped
11 oz. can Mexican-style corn [I use frozen corn.]
1 cup chopped ripe tomatoes, either fresh or canned
2 tablespoons chili powder [I use one T. so the kids will eat it.]
"Put the pasta pot on to boil. Meanwhile, brown the beef and chopped onion in a frying pan over medium-high heat. Stir so they won't stick. Drain off any fat. Then add the corn, drained tomatoes [I don't drain them.], and chili powder. Stir. Simmer with the cover on so the juices don't evaporate.
When the pasta is cooked, drain and put it into a serving dish. Pour the meat sauce over the pasta. If desired, sprinkle with grated Monterey Jack cheese. [We don't, obviously.]
Serve with a green salad topped by avocado slices."
And here is our almost-four-month-old baby girl (*sob*), whose baptism was this Sunday. We dressed her in a ridiculous tutu-like outfit from her great-great aunt because, what better time to wear such a thing? The service was beautiful, even the part where Eli tried to escape from Gramma and she managed to catch him by the tip of his tractor boot. Good reflexes, Gramma!
