March 3, 1955 Bravo 60 Second Macaroni with Special Sauce and Meat Balls, Custard Pie

Bravo 60 Second Macaroni with Special Sauce and Meat Balls

Meat Balls:

1 egg
1/4 c. milk
1 t. salt
1/4 c. corn meal
1 pound ground beef
2 T. shortening

Beat egg well, add milk, salt and corn meal. Combine thoroughly with been and shape into 12 balls. Brown in shortening in skillet.


Quick Sauce:

1/2 c. minced onion
1 c. chopped celery
1/4 c. chopped green pepper
2 c. spaghetti sauce
1/2 c. sliced mushrooms, cooked or uncooked
2 c. tomatoes
1 1/2 t. salt
1/8 t. pepper
1 box Bravo 60 Second Macaroni

Add all ingredients except macaroni to meat balls in skillet. Simmer over very low heat for 1 hour. 5 minutes before serving time cook macaroni according to directions on package.

Custard Pie

Prepare pastry and make an unbaked 9 inch pastry shell. Chill thoroughly.

4 eggs, slightly beaten
1/2 c. sugar
1/2 t. salt
3 c. milk, scalded
1 t. vanilla
1/4 t. nutmeg

Beat egg slightly, add sugar and salt; slowly stir in scalded milk; add vanilla. Strain mixture into pastry shell, sprinkle with nutmeg. Bake at 450 degrees 10 minutes, then 325 degrees 20 minutes or until custard is firm.

Tips to prevent soggy crust:

1. Chill crust before adding filling
2. Scald milk, this makes the custard start baking faster.
3. Bake on lower shelf of oven.
4. Start baking in hot oven to set crust, reduce temperature to finish baking.
5. Too long baking makes custard "watery." Bake just until a silver knife inserted into side of custard comes out clean. The center will still be a bit soft, it will set later on.

Tip:  For coconut custard pie follow recipe above except omit nutmeg, stir into custard 1 c. shredded moist coconut before baking. For a richer pie use part light cream for the milk.