May 6, 1954 Ham-Spaghetti Timbales, Chocolate Nut Roll

Ham-Spaghetti Timbales

1 1/2 c. Bravo spaghetti uncooked
1 1/2 c. ground ham, or one 12 ounce can
3 T. butter
3 eggs
1 T. Worcestershire sauce
3/4 c. cream
1/2 t. salt
1/4 t pepper

Cook spaghetti in salted boiling water until tender, about 12 minutes. Melt butter in skillet and saute ham for about 3 minutes. Beat eggs slightly, add cream, worcestershire sauce, salt, pepper, ham and cooked spaghetti. Mix well. Place mixture into large muffin tins that have been well oiled. Fill each cup to the top. Bake 20 to 25 minutes at 400 degrees F. Makes 12 timbales. Excellent as a luncheon or dinner menu with vegetable, etc.

Chocolate Nut Roll

1/4 c. milk
1/4 c. sugar
1 t. salt
2 T. shortening
1/4 c. warm water
1 pk. yeast or 1 yeast cake
1 egg, beaten
2 1/2 c. sifted flour
1/2 c. cocoa
3 T. butter
1/2 c. finely chopped nuts
1 pk. chocolate bits or 1 c.

Scald milk, stir in sugar, salt and shortening. Cool to lukewarm. Measure water into bowl. Crumble yeast into it. Stir until dissolved. Add lukewarm milk mixture, eggs, and 1 1/2 c. flour; beat until smooth. Stir in remaining flour and cocoa, mix thoroughly. Turn dough out on lightly floured  board. Knead until smooth and elastic. Place in greased bowl; brush with melted shortening. Cover. Let rise in warm place until double in bulk, about 1 hour. Punch down and turn out on lightly floured board. Roll out into an oblong about 14 x 9 inches long. Brush with melted butter; sprinkle with finely chopped nuts and chocolate bits. Roll as for jelly roll; seal edges firmly. Place on greased cookie sheet. Bake in moderate oven 350 degrees for about 35 minutes. Ice top with plain icing.

Plain icing: Combine and beat until smooth: 1 c. sifted confectioners sugar, 1 to 2 T. milk, 1 to 2 T. milk, 1/2 t. vanilla.