Jo Mazotti

My all time favourite pasta dish - I have served this to many people including Colin Wilson, the author, and still enjoy it myself on many occasions! 1/4 Cup Butter 2 Pounds Pork Tenderloin -- minced 8 Large Onions -- chopped 8 Cloves Garlic -- chopped 400 Grams Tomato Paste 2 Cups Dry White Wine And Water 1 Bunch Celery -- chopped 1 Can Onion Soup 8 Large Green Peppers -- finely chopped 1 Pound Mushrooms -- sliced Mixed Herbs -- to taste Salt And Pepper -- to taste 1 1/2 Pounds Cheddar -- diced 500 Grams Shell Pasta Wine, Red -- to moisten Fry pork, onions and garlic until onions are transparent. Add celery and peppers and saute until soft. Add mushrooms and saute for 1 minute. Add soups, water or water and wine, herbs and seasonings and remove from heat. Boil noodles until cooked but firm - cook in a multi server if possible. Add drained noodles and cheese to the vegtable and pork mixture and cook 20 minutes in a pressure cooker or 1 hour on top of stove or 20 minutes in the microwave on medium high - stir well throughout the cooking to stop burning. MAY BE PREPARED THE DAY BEFORE - IF SO REHEAT IN THE MICROWAVE AND ADD EXTRA WINE TO MOISTEN - TEST SEASONING. Serving Ideas : Garlic bread, green salad, red wine. NOTES : Use herbs such as oregano, marjoram,basil - condensed tomato soup may be used - 3 cans instead of tomato paste although the flavour is not the same. Celery soup may replace the onion soup for a more distinctive flavour.

Chinese Sweet Or Red Pork

This recipe comes from our very dear friend Dennis Kung - it is a wonderful and authentic way to serve pork - serve with rice. 1 Kilogram Pork Tenderloin 4 Tablespoons Brown Sugar 1 Tablespoon Honey -- large 1 Tablespoon Salt 3 Tablespoons Soy Sauce 4 Tablespoons Brandy Red Food Coloring Cut pork into slices. Marinade in the remaining ingredients for 1 day or more. Place pork slices onto a grid and bake in an oven at 300 degrees until well done but not brown - a little oil or butter on the slices will keep them moist if there is no fat on the meat.

BEEF ESCALLOP CORDON BLEU A LA ITALIAN - Mrs Buckwell's original

Simplicity itself - but very effective! 600 grams beef fillet steak -- sliced thin 100 grams butter 1 small onion -- grated 1 tablespoon flour 4 fluid ounces sherry or brandy 7 1/2 ounces chicken stock 1 teaspoon tomato paste 1 bay leaf 1 teaspoon salt 1/2 teaspoon black pepper 1 1/2 pounds spinach -- cooked 2 tablespoons cream 1/2 pound cheddar cheese -- sliced 3 large tomatoes -- sliced Cut beef fillet into escallops 3" x 3" and beat well until very thin. Salt and pepper and brown quickly in butter - keep warm. Add to the remaining butter the onion and fry until transparent - add flour, sherry, stock, tomato paste, bay leaf, salt and pepper to taste - simmer until rich and creamy - remove bay leaf. Chop cooked spinach and add salt, pepper and cream. Place spinach down the center of a long serving dish - on this place 1 escallop covered with a slice of cheese and a tomato slice which has been sauteed in butter. Repeat until spinach is covered. Spoon sauce on both sides of dish and place in a hot oven until cheese is melted and all is hot. Serve with chipped potatoes or mashed potatoes.