September 22, 1955 Macaroni and Cheese Bake, Chocolate Ice Box Cake, Gingersnaps

Macaroni and Cheese Bake

1 1/2 c. scalded milk
1 c. soft bread crumbs
1/4 c. chopped pimieno
1 T. minced onion
1/4 c. melted butter
1 1/2 c. grated American cheese
1/2 t. salt
Dash pepper
3 eggs
1 c. cooked Bravo 60-Second Macaroni
1 can mushroom soup
1/4 c. milk
Chopped Parsley

Pour scalded milk over bread crumbs. Add pimiento, onion, butter, cheese, salt and pepper. Beat eggs slightly, add to mixture, add macaroni. Pour into well buttered 9 x 9 pan or 8 x 12 baking dish. Bake at 325 degrees for 50 minutes. To serve, cut in squares and top with mushroom sauce made by combining mushroom soup and milk. Sprinkle with parsley.

Note: One of our friendly viewers sent in this recipe, her name was not on the recipe card. I'm sorry not to give you credit for this fine luncheon dish. I know you'll like it.

Chocolate Ice Box Cake

2 1/2 c. cookie crumbs (10 oz.)
1/2 c. butter
1 T. gelatin
1/4 c. cold water
1/3 c. boiling water
3 egg whites
1/2 c. sugar
1/8 t. salt
1/2 t. vanilla
1 c. whipped cream

Measure out 1/2 c. of cookie crumbs. Combine remaining crumbs with butter. Press mixture into pan 7 x 11. Bake in slow oven 325 degrees for 5 minutes. Cool. Soften gelatin in cold water. Add boiling water; stir until gelatin is dissolved. Beat egg whites until frothy; add salt and vanilla; beat until stiff. Add sugar gradually and continue beating until mixture stands in stiff peaks. Combine egg mixture and gelatin; fold in whipped cream. Pour over cookie crumb crust. Sprinkle remaining crumbs over top. Chill in refrigerator until firm. Servs 10 to 12.

Gingersnaps

1 c. sugar
3/4 c. shortening
1/4 c. molasses
1 egg
2 c. flour
1 1/2 t. soda
1/2 t. salt
1 t. cinnamon
1/2 t. cloves
1/4 t. nutmeg
1 1/2 t. ginger
1/3 c. sugar

Cream sugar and shortening. Add the molasses and egg, mix well. Sift flour, soda, salt and spices. Add to creamed mixture. Blend well. Roll small portions of dough between palms of hands into small balls about the size of a walnut. Roll balls in sugar. Place 2 inches apart on lightly greased cookie sheet. Bake at 375 degrees for 15 minutes. Remove from cookie sheet as soon as they are baked for they harden quickly. Makes about 4 1/2 dozen.