Macaroni Cheese Timbales

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Macaroni Mousse

1 cup macaroni broken in two-inch pieces
1 1/2 cups hot milk
1 cup soft bread crumbs
1/4 cup melted butter
1 pimiento, chopped
1 tablespoon chopped parsley
1 tablespoon chopped onion
1 1/2 cup grated Kraft American Cheese or Velveeta
3/8 teaspoon salt
1/8 teaspoon pepper
Dash of paprika
3 eggs

Cook the macaroni in boiling salted water, blanch in cold water and drain. Pour the hot milk over the bread crumbs, add the butter, pimiento, parsley, onion, grated cheese and seasonings. Then add the well-beaten eggs. Put the macaroni in a thickly buttered loaf pan, and pour the milk and cheese mixture over it. Bake about 50 minutes in a slow oven, 325°, or until the loaf is firm and will hold its shape when turned out on a platter. Serve with mushroom sauce:

1 1/2 cups milk
1/2 cup liquor drained from mushrooms
1 tablespoon butter
4 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
Dash of paprika
1 small can mushrooms

Make sure of the milk, mushroom liquor, flour and seasonings, and when thick, add the mushrooms.

Kraft-Phenix Cheese Corporation @copy1931 “Cheese and Ways to Serve It”

Cold Roast Meat Loaf

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2 eggs
1/2 cup packaged dry bread crumbs
2 tablespoons prepared mustard
1 teaspoon dried basil leaves
1 1/2 teaspoon salt
1/2 teaspoon pepper
Dash Tabasco
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1 cup chopped parsley
1 1/2 lb ground veal
1/2 lb lean ground pork
1 lemon, thinly sliced
6 slices bacon

1 Preheat oven to 350F.

2. In large bowl, combine eggs, bread crumbs, mustard, basil, salt, pepper, Tabasco, onion, green pepper, and parsley; beat with fork until well combined. Let stand 5 minutes.

3. Add veal and pork; mix well with fork.

4. Line 13-by-9-by-1 3/4-inch pan with foil (use piece long enough to hang over ends of pan). Turn meat loaf mixture into pan. Shape with hands to form loaf, 8 inches long and 4 inches wide. Overlap lemon slices on top; place bacon slices lengthwise on top.

5. Bake, uncovered, 1 hour and 15 minutes.

6. Let cooling pan on wire rack, 30 minutes. Lifting with foil, remove meat loaf to serving platter. Refrigerate several hours, covered, to chill well.

7. Serve with mustard and garnished with salad greens and sliced tomatoes, if desired.

Makes 8 servings.

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Oriental Beef Ring

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1 3 ounce can chow mein noodles
1 8 ounce can tomato sauce with chopped onion
1 beaten egg
1/4 cup chopped celery
2 tablespoon soy sauce
1/8 teaspoon ground ginger
1 pound ground beef
1 tablespoon brown sugar
2 teaspoons soy sauce
– – –

1 6 ounce package frozen pea pods
2 tablespoons water
1 tablespoon butter or margarine

Finely crush 1 cup of the noodles; combine with 2/3 cup of the tomato sauce. Let stand 5 minutes to soften. In large bowl combine egg, celery, the 2 tablespoons soy sauce, ginger, and noodle mixture. Add beef; mix well. Press into an oiled 3-cup ring mold (6 1/2 inches in diameter and 2 1/2 inches deep). Loosen edges. Invert mold into a 9-inch non-metal pie plate. Remove mold. Cook, covered with waxed paper, in countertop microwave oven on high power about 10 minutes or till done, turning dish every 3 minutes. Drain off excess fat. Combine remaining tomato sauce, sugar, and 2 teaspoons soy sauce; brush on meat ring. Micro-cook, uncovered, 30 seconds. Cover; keep meat ring hot.

In a 1 quart non-metal casserole combing pea pods and water. Micro-cook, covered, about 4 minutes or till pea pods are tender, tossing twice with a fork. Drain. Toss with remaining chow mein noodles and butter. Micro-cook, uncovered, 15 seconds. Transfer meat to serving plate. Surround with vegetable mixture. Serves 6.

©Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Beany Spoon-Up Meat Loaf

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1 1/2 pounds ground beef
1 can (11 1/2 ounces) condensed bean with bacon soup
1 egg
1/2 cup milk
1 slice bread, torn into small pieces
1 teaspoon salt
1 clove garlic, crushed
1 can (4 ounces) chopped chilies, drained
1 tablespoon Worcestershire sauce
8 English muffins
Tangy Cream Sauces (below)

Heat oven to 350°. Mix all ingredients except muffins and Tangy Cream Sauces. Spread beef mixture in ungreased 2-quart casserole. Bake uncovered 1 1/4 hours.

Split, toast, and butter muffins. Spoon the meat loaf onto muffins; top with Tangy Cream Sauces. 8 Servings.

Tangy Cream Sauces

Mix 2 tablespoons prepared mustart and 2 tablespoons dairy sour cream, unflavored yogurt or mayonnaise.

Mix 2 tablespoons chili sauce and 2 tablespoons dairy sour cream, unflavored yogurt or mayonnaise.

©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Festive Ice Cream Roll

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Confectioner’s sugar
4 eggs
1 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon salt
3/4 cup granulated sugar
3/4 cup sifted cake flour
1 pint cherry vanilla ice cream

Set oven for hot 400°. Grease bottom and sides of a 15 x 10 x 1 inch pan; line with waxed paper and grease lightly. Sift a little confectioners’ sugar over a tea towel; shake off excess and set towel aside.

Beat eggs until foamy. Add baking powder, vanilla and salt; continue beating until very light. Add and beat in the granulated sugar, about 1 tablespoonful at a time. Beat until very thick. Fold in sifted flour, a little at a time. Pour into pan. Bake 13 minutes or until top springs back when lightly touched with fingertip. Loosen cake at once from pan with point of sharp parking knife. Invert onto towel. Remove pan; quickly remove waxed paper and trim off crisp edges with a sharp knife. Roll up cake from narrow end. Wrap towel tightly around roll to hold it in shape. Cool on a rack.

When cake is cool, soften ice cream slightly. Unroll cake carefully and spread at once with ice cream and roll up again. Serve at once sprinkled with confectioners’ sugar, or freeze as directed below.

TO FREEZE CAKE: Wrap Festive Ice Cream Roll securely in moisture-vapor-proof paper or a polyethylene bag. Then freeze. Cake may be stored satisfactorily for 3 to 4 months. To serve, remove from freezer and let stand about 5 minutes at room temperature. Unwrap and serve at once.

©Copyright 1958 Tested Recipe Institute, Inc. New York. Published by – COOKINDEX – Division of H.S. Stuttman Co., Inc. New York.

Frank Fiesta

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8 to 10 frankfurters, cut diagonally into 1/2-inch slices
1 medium onion, chopped (about 1/2 cup)
1 tablespoons vegetable oil
1 can (15 ounces) tomato sauce
1 can (8 ounces) whole kernel corn
1 can (8 ounces) kidney beans
5 ounces uncooked spiral macaroni or wide noodles
1/2 cup water
1 1/2 to 2 teaspoons chili powder
1 teaspoon salt
1/2 medium green pepper, cut into strips

Cook and stir franfurter slices and onion in oil in 12-inch skillet or Dutch oven until frankfurteres are light brown and onion is tender. Stir in remaining ingredients except green pepper. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until macaroni is tender, 20 to 25 minutes.

Add green pepper. Cover and simmer until green pepper is crisp-tender, about 5 minutes. 4 to 6 servings.

©1975 General Mills, Inc. All rights reserved. Printed in U.S.A.

Macaroni Supper Casserole

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1 can (14 3/4 oz) macaroni and cheese
1 pkg (4 oz) shredded cheddar cheese
1 tablespoon bottled steak sauce
2 tablespoons butter or margarine
1 medium onion, sliced
6 frankfurters
1 pkg (10 oz) frozen cauliflower, partially thawed
1/2 teaspoon salt
1/4 teaspoon pepper

1. Preheat oven to 400F.

2. In medium bowl, combine macaroni and cheese, 3/4 cup shredded cheese, and steak sauce; mix well. Turn into center of 8-by-8-by-2-inch baking dish.

3. In hopt butter in medium skillet, saute onion and frankfurters until onion is tender – about 5 minutes. Arrange frankfurters over macaroni.

4. Place cauliflower and onion around macaroni. Sprinkle cauliflower with salt, pepper, and remaining cheese.

5. Bake, uncovered, 15 minutes, or until cheese is melted and casserole is hot.

Makes 4 servings.

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Crown Roast of Frankfurters

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1 pound frankfurters (see Note)
2 tablespoons cider vinegar
1 teaspoon poppy seeds
2 cups shredded cabbage
1/2 cup boiling water
Pimento

Slice frankfurters lengthwise, but do not cut all the way through. (Do not separate halves.) Open. Broil, cut sides up, on rack about 3 inches from source of heat, about 5 minutes. Add vinegar and poppy seeds to cabbage; toss thoroughly. Heap cabbage in a mound in center of a baking dish. Lean cut sdie of frankfurters against cabbage to form a crown. Secure franfurters with toothpicks. Pour water over cabbage. Bake at 350° (moderate oven) 10 minutes, or until cabbage is tender but still crisp. Garnish with pimento. Divide evenly. Makes 4 dinner servings.

Note: Frankfurters are pre-cooked. Do not allow 2 ounces for shrinkage.

Copyright© Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Chili Dogs

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12 frankfurters
1 slice American cheese, 3 1/2 x 3 1/2 inches
2 cans (15 ounces each) chili hot beans
1 can (8 ounces) tomato sauce
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/8 teaspoon cayenne red pepper, if desired

Heat oven to 400°. Make 3 1/2 inch deep diagonal cuts at regular intervals in each frankfurter. Cut cheese sliced into 36 strips, about 1 x 1/4 inch. Insert cheese strip in each frankfurter cut. In ungreased baking dish 11 1/2 x 7 1/2 x 1 1/2 inches, mix beans, tomato sauce and seasonings. Arrange frankfurters on bean mixture. Bake 20 to 25 minutes. 4 or 5 servings.

Substitute any of the following, if you wish

    For frankfurters: 1 package (12 ounces) smoked small sausage links
    For chili hot beans: 2 cans (15 1/2 ounces each) kidney beans
    For seasonings: 1 envelope (1 1/4 ounces) chili seasoning mix

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Frankaroni Loaf & Cheese Custard Pie

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1 pkg. (8 oz.)elbow macaroni
Boiling water
Salt
6 skinless frankfurters
1 cup soft bread crumbs
3/4 cup grated processed sharp cheese
1 cup milk
2 Tbsp. drained pickle relish
2 eggs, slightly beaten
1 can (8 oz.) tomato sauce
1/3 cup sliced stuffed olives

Cook macaroni in boiling salted water according to package directions. Rinse and drain. Cover frankfurters with boiling water. Cover; let stand 10 minutes and drain. Combine bread crumbs, next 4 ingredients and salt to taste; add cooked macaroni and toss lightly. Turn half of mixture into a greased 10 x 5 x 3 inch loaf pan. Arrange frankfurters on top; cover with remaining mixture. Bake in oven, 350°, 45 minutes. Heat tomato sauce; add olives. Unmold the loaf and cut in slices. Serve with tomato-olive sauce. Makes 8 servings.

Cheese Custard Pie

1/2 lb sliced Swiss cheese
5 eggs
1 Tbsp. flour
1/2 tsp. salt
1/4 tsp. dry mustard
Dash cayenne
1 cup milk
1 cup light cream
2 Tbsp. melted butter or margarine

Set oven for moderately hot, 375°.

Cut cheese in 1/4 inch strips and place the bottom of a 9-inch pie pan. Combine eggs and next 6 ingredients; beat well with a rotary beater. Stir in butter. Pour over cheese. Bake 35 minutes, or until golden brown and puffy. If desired garnish with parsley and pimiento. Makes 4 to 6 servings.

©Copyright 1958 Tested Recipe Institute, Inc. New York. Published by – COOKINDEX- Division of H.S. Stuttman Co., Inc, New York.