October 18, 1955 Macaroni and Egg Casserole, Chocolate Crinkles

Macaroni and Egg Casserole

1 c. Bravo 60-Second Macaroni
1 t. salt
1/4 c. butter
1/4 c. flour
2 3/4 c. milk
1/4 c. minced onion
2 t. dry mustard
Dash pepper
1 t. Worcestershire sauce
1 c. grated Anerican cheese
1 pkg. frozen asparagus cooked
4 hard cooked eggs

Cook macaroni according to directions on package. Melt butter, blend with flour, add milk, stir until thickened. Add onion, mustard, pepper, Worcestershire sauce and salt. Remove from heat, stir in cheese. Arrange macaroni, asparagus and eggs in a greased 2 quart casserole. Pour on sauce, top with rest of cheese. Bake uncovered at 350 degrees for 30 minutes. Garnish with additional hard cooked egg slices if desired.

Note: To hard cook eggs place eggs in saucepan, cover with cold water, bring to boil, lower heat to simmer 15 minutes. Plunge immediately into cold water.

Chocolate Crinkles

1/2 c. shortening
1 2/3 c. sugar
2 t. vanilla
2 eggs
2 1-oz. squares chocolate, melted
2 c. flour
2 t. baking powder
1/2 t. salt
1/3 c. milk
1/2 c. chopped nuts
Granulated sugar

Cream shortening, sugar and vanilla together. Beat in eggs, add melted chocolate. Sift dry ingredients together, add alternately with milk. Stir in nuts. Chill dough for several hours if possible. Roll into 1 inch balls, roll in granulated sugar. Place on greased cookie sheet 2" apart. Bake at 350 degrees for 15 minutes. Yield: 4 dozen.