I have high hopes for the new Pan Am series. Myra Waldo Schwartz was a travel writer, food editor and critic. She wrote more than 40 books, including Pan American’s Complete Round the World Cookbook, Seven Wonders of the Cooking World, The Molly Goldberg Jewish Cookbook and 1,001 Ways to Please Your Husband.
Here is a recipe that has been adapted from Pan American’s Complete Round-the-World Cookbook.
Paraguayan Pasta With Mushrooms
2 Tbs olive oil
2 onions, chopped
1 cup tomato sauce
1 tomatoes, chopped
½ tsp pepper
3 slices bacon, chopped
4 oz ham, julienned
2 spanish sausages, sliced thin
1 cup chopped mushrooms
1 cup stock
12 oz long pasta, such as spaghetti, fettuccine, tagliatelle, etc.
1 cup grated cheddar cheese or Parmesan
Heat olive oil in a saucepan. Add onions and sauté for 10 minutes, stirring frequently.
Stir in tomato sauce, tomato, salt, pepper, bacon, ham and sausages. Cover and cook over low heat for 20 minutes.
Combine mushrooms and stock and add to pot. Cover and cook over low heat for 15 minutes more. While sauce is cooking, cook and drain pasta.
Preheat oven to 375°F.
Layer pasta, cheese and sauce in a greased baking dish. Make as many layers as possible, ending with a layer of sauce.
Bake for 25 minutes, or until heated through and lightly browned.