Johnnie Bazzetti, Jon Mozetta (1948)

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JUNIOR LEAGUE OF DALLAS
COOK BOOK
Fourth Edition
1948

   No "nacho" or "Margarita" here, but two interesting spellings of "Johnny Marzetti."  DARE has 1946 and then 1965, but I've already antedated that.  Perhaps some word detectives in Ohio are interested in these variants.

Pg. 122:
   _Johnnie Bazzetti_
1 lb. ground round steak
1 onion, chopped
1 green pepper, minced
3 10 1/2-oz. cans tomato soup
1 No. 2 can whole kernel corn
1 2-oz. bottle stuffed olives
1 4 1/2-oz. can mushrooms
1/2 lb. American cheese, grated
1 9-oz. pkg. egg noodles, cooked
2 cups blanched almonds
Salt and pepper
Worcestershire sauce
   Saute meat, onion and green pepper in a little bacon fat until meat is browned and onion and pepper are tender.  Remove from fire and mix in tomato soup, drained corn, olives that have been drained and sliced, mushrooms, and cheese.  (Reserve a little cheese for the top.)
   Cook noodles in boiling salted water for about 10 minutes or until tender.  Drain and combine with first mixture.  Let stand for an hour or more.
   Mix in split almonds, salt, pepper and Worcestershire to taste.  Place in  large greased baking dish and sprinkle with remaining cheese.  Put in a pan of warm water.  Bake at 350 degrees for 30 to 40 minutes, or until well heated.  Serves 12 to 14.
   _Mrs. Henry Cortes._

Pg. 123:
   _Jon Mozetta_
5 medium onions, chopped
1 lb. ground round steak
3 tbsp. bacon fat
1 tsp. salt
1 tbsp. sugar
1/2 lb. sharp cheese, grated
1 No. 2 can tomatoes, or 2 cups fresh tomatoes, peeled and quartered
1 5-oz. pkg. noodles, cooked
   Saute onions and ground meat in bacon fat, stirring, until browned.  Mix in salt, sugar, tomatoes, noodles and half of the cheese.  Place in a greased casserole and top with remaining cheese.  Bake at 350 degrees F. for 1 hour.  Serves 8.
   _Mrs. Paul W. Platter._