January 19, 1956 Macaroni and Cheese, Old Fashioned Molasses Cookies

Macaroni and Cheese

1/2 pound macaroni
1 small onion
2 T. butter
1 T. flour
1/4 t. dry mustard
3/4 t. salt
Dash pepper
2 c. milk
1/2 pound process American cheese
3/4 c/ fresh bread crumbs
1/4 c. butter

Cook macaroni according to directions on package. Mince onion and saute in butter. Add flour, mustard, salt and pepper and blend well.  Gradually stir in milk and cook, stirring constantly, until mixture thickens. Slice about 3/4 of the cheese right into the sauce, stir until the cheese is melted. Pour sauce over macaroni, stirring so that all the macaroni is nicely coated. Top with rest of cheese and bread crumbs mixed with 1/4 c. butter. Bake at 400 degrees for 20 to 25 minutes or until nicely browned. 4 servings.

Old Fashioned Molasses Cookies

1 c. shortening
1 1/2 c. molasses
1/4 c. sugar
4 c. flour
1 1/2 t. salt
2 t. soda
2 t. cinnamon
1 1/2 t. ginger
1/2 t. cloves
1 egg
1 c. seedless raising (optional)
1 c. chopped nuts (optional)

Melt shortening in saucepan. Add molasses and sugar and mix well. Sift together flour, salt, soda and spices. Add 1 c. of dry ingredients to the liquids. Beat in egg, add remaining dry ingredients. Stir in raisins and nuts. Chill. Shape dough into balls about 1 1/2 inches in diameter. Place 2" apart on lightly greased cookie sheets. bake at 350 degrees F. for 15 minutes. Makes 5 dozen.

This cookie has a wonderful molasses flavor. It keeps well and is a good packer for mailing to the folks in the service or in college. You can mix up the dough and store it in the refrigerator -- another handy advantage - and its easy to make.

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.