pizza dishes and see what happens.

SPAGHETTI WITH SUPERB MEAT SAUCE 1 3-pound beef roast (round, chuck or rump) 3 tsp salt 1 cup flour 1 cup olive oil 2 cups hot water 1 tsp Garlic Powder 1 tsp Onion Powder 2 Bay Leaves 1 tsp Celery Salt 1 tsp Black Pepper 2 tsp sugar 1 tsp Crushed Red Pepper 1 tsp Oregano Leaves 1 tsp Basil Leaves 1 tsp Parsley Flakes 1 tsp Rosemary Leaves, crushed 1 tsp Nutmeg 4 6-oz cans tomato paste 1 quart water 1 cup red wine, optional 1 cup sliced ripe olives 2 4-oz cans mushrooms 8 anchovy fillets, mashed Spaghetti Grated Parmesan cheese SEASON roast with salt; dredge with flour. In Dutch oven (a covered dish) brown slowly on all sides in hot olive oil. Add hot water; cover and cook slowly 3 hours or until meat almost falls apart. Tear into small pieces with fork, Add remaining ingredients except spaghetti and cheese. Cover tightly and simmer 2 hours longer, stirring occasionally.

Remove cover and continue cooking until sauce thickens to desired consistency.

Cook spaghetti following directions on package, allowing 1 pound for 4 servings. Ladle sauce over spaghetti. Top with cheese. Makes about 3 1 quarts sauce, enough for 4 pounds spaghetti.

LASAGNE 1 pound ground beef 2 tablespoons olive oil 3 1 cups tomatoes (28-oz. can) 2 8-ounce cans tomato sauce 2 tablespoon Instant Minced Onion 1 teaspoon Garlic Powder 1 1 teaspoons Oregano Leaves 1 teaspoon Basil Leaves 1 teaspoon Rosemary Leaves 2 teaspoons salt 1 teaspoon sugar 1 3-ounce can sliced mushrooms 1 pound lasagne noodles 1 pound ricotta cheese 1 pound Mozzarella cheese 1 cup grated Parmeson cheese SAUTE m ground beef in hot oil until meat loses its pink colour. Add tomatoes, tomato sauce, seasonings and mushrooms. Mix well; cook slowly about 2 hours or until sauce is thickened. Cook noodles following directions on package; drain, rinse in cold water and separate.

In a buttered 3-quart baking dish make two layers of the noodles, meat sauce, ricotta, slices of Mozzarella cheese and Parmesan cheese, in this order, using about half of each for each layer. Bake in 350 degrees F. oven 30 minutes or until bubbly. Serves 6 to 7.

NOTE: Pepperoni may be added to meat sauce if desired. You may double the recipe for sauce; use half in making the lasagne, as above, and serve the remainder, cooked down until quite thick, in a sauceboat along with the lasagne.

MARJORAM MEAT BALLS 1 cup fine dry bread crumbs 1 cup milk 1 lb ground beef 1 tsp Onion Powder 1 tsp ground Marjoram 1 tsp ground Thyme 1 tsp Black Pepper Dash Mace 3 tbsp oil 1 tsp Beef Flavour Base 1 cup hot water SOAK crumbs in milk, then combine with ground beef, Season-All, onion powder, marjoram, thyme, pepper, MSG and mace. Shape into 30 to 36 small balls, using a rounded teaspoonful for each. Brown on all sides in ? Dissolve beef flavour base in hot water, pour over meat balls.

Cover and simmer 20 minutes. For extra zest add 1 cup wine to these miniature meat balls before simmering. Serve plain or with your favourite sauce. Makes 3 dozen.