RECIPES BY ELIZABETH

Press, Volume CI, Issue 29715, 8 January 1962, Page 2

RECIPES BY ELIZABETH

Quick Holiday Meals

LEFT-OVER MEAT CASSEROLE Holiday appetites hope for something hot and savoury at the end of a day in the open. But it is holiday time for the cook as well so simplicity is the order of the day. Here is a holiday casserole which is a short-cut to a wonderful meal; a truly momentous meal, made in moments. Use ham off the bone if you have it; if not, cold lamb or mutton turns with the whiek of a knife into something very special. Ingredients: Cold ham or lamb i packet parsley and thyme stuffing 1 egg 1 tablespoon melted butter 1 tablespoon chopped parsley 4 tomatoes 1 packet potato chippies Method: Soak seasoning crumbs in half a cup of boiling water. Add melted butter and beat in one egg. Mix in chopped fresh parsley. Slice ham or lamb into an ovenware dish. Spread the prepared stuffing evenly over the top. Slice tomatoes into quarter-inch thick rounds and arrange as a layer over the seasoning. Spread potato chippies over the top. If lamb is used instead of ham, dust with salt and pepper and sprinkle tomatoe layer with a little salt, or a little chopped bacon. Bake in a moderate oven for 15 minutes. SPAGHETTI BAKE Spaghetti bake makes a quick meal when returning from a day in the open. This recipe will serve four people. Ingredients: 2 slices bread Butter 1 18oz tin spaghetti In tomato sauce 4 rashers bacon 4 eggs 2 tomatoes. Method: Butter bread and cut into four triangles (3 if small loaf) putting butter thickest on the points of the triangles. Arrange round the edge of an ovenware dish, pointe up. Turn the contents of 1 tin spaghetti into the middle. Cut rind from 4 rashers of bacon and wind each rasher round four fingers and insert to make a cup in the spaghetti. Break a whole egg into the centre of each. Cut tomatoes into quarters and arrange between the bacon cups. Dust with salt and pepper, and shred a little piece of butter over the eggs. Bake in a moderate oven until the bacon is cooked and the eggs set. This make a most attractive looking dish, picot edged in gold.