May 5, 1955 Meal In A Dish, A Quickee Tossed Bravo Macaroni and Cheese, Pecan Pie

Meal In A Dish

(Freeze this for a future busy day.)

1 1/4 pounds ground beef
1/4 pound ground pork
1/4 c. minced onion
1 c. rolled oates, uncooked
2 1/2 t. salt
Dash pepper
3/4 t. ground mustard
1/4 c. ketchup
1 egg, beaten
1 c. milk
2 c. freshly blanched mixed vegetables or 1 pk. frozen mixed vegetables ((12 oz.)

Mix together all ingredients except vegetables. Put meat mixture  into greased casserole (1 1/2 quart). Bake. Arrange blanched fresh vegetables in a ring on top of meat loaf. (If frozen vegetables are used do not put them on top of meat loaf until ready to reheat.) Seal casserole cover in place with freezer tape. Freeze. When ready to serve, reheat in oven just before serving until hot clear to the center.

Tip: Bake meat loaf about 1 hour and bake meat loaf with vegetables after freezing 45 minutes, temperature 375. Serves 6.

 A Quickee Tossed Bravo Macaroni and Cheese

1 pound Bravo 60 second Macaroni
1/2 c. butter
1 clove garlic
1/2 c. chopped parsley
2 c. grated Parmesan or Romano cheese

Cook macaroni according to directions on package. Drain and put on hot platter. Melt butter in saucepan with garlic, simmer for a few minutes, remove garlic. Pour over hot macaroni, add parsley and 1 1/2 c. of cheese; toss well. Sprinkle with remaining cheese.

Pecan Pie

A regional pie -- from the South, and it's 'easy as pie' to make. This is a large pie baked in 10 1/2 pyrex pie plate and will serve 10. Pie may be frozen right in the pyrex pie plate for further use.

 5 eggs
1 c. butter
6 T. butter, melted
1 1/2 c. light corn syrup
1/2 t. salt
1 1/2 t. vanilla
1 1/2 c. chopped pecans
1 c. whipping cream, if desired for a garnish

Prepare unbaked pie shell. Beat eggs and sugar together well. Add butter, corn syrup, salt, vanilla and chopped pecans, mix well. Pour into pie shell. Bake at 350 degrees for 1 1/4 hours or until filling is set. Serve slightly warm or cold. Top with whipped cream if desired.