COOKING FOR 1968 Meals For Working Wives

Press, Volume CVIII, Issue 31775, 4 September 1968, Page 3

COOKING FOR 1968 Meals For Working Wives

(By

CELIA TIMMS)

Working wives need to have a few recipes on file that can produce a meal in a matter of minutes. Here are some suggestions. The first is Bacon and Spaghetti Casserole and to serve four you will need: Bacon, Spaghetti Casserole 1 tin spaghetti 1 tin green peas (equal size) 2 hard boiled eggs - 4 slices thinly cut bread 4 rashers bacon

Method: Open the spaghetti I and peas and drain the latter. Place half of the spaghetti in I a greased ovenproof dish and . cover with the drained peas. Slice eggs and spread on top of peas, then cover with balance of spaghetti. Remove crusts from bread and butter sparingly then cut into tri-

'angles and arrange these to I cover the spaghetti. Remove rind from bacon and cut into pieces which should be placed on top of the bread, covering it completely. Place in moderate oven (350) and bake for 20 to 30 minutes, or until the bacon is crisp. Watch while cooking and if necessary move the bacon about so that all the bread becames soaked in the bacon fat, and is highly browned and crisp also. Garnish with parsley before serving. Ham, Pineapple Cheese

Grilled Ham Slices with Pineapple and Cheese Sauce sounds like a glamour meal and yet this can be prepared and served in the twinkling of an eye. For four you will need: 4 slices of cooked ham, jin thick

4 tinned pineapple rings 1 cup white sauce 1 teaspoon dry mustard 1 teaspoon sugar 1 cup grated tasty cheese Pepper, salt and pinch of cayenne Tomatoes (optional) Parsley

Method: Place ham on grilling rack or on rack in baking dish close to the top oven element and grill on each side until sizzly. Combine the

white sauce with the mustard, sugar, cheese, and seasonings and heat thoroughly. Fry pineapple slices in butter until heated through and lightly browned. Arrange ham on platter, lay a pineapple ring on top of each slice and garnish with grilled tomato halves and parsley. Serve the sauce in a sauceboat. Beef Roulades

If you can spare an hour to cook the dinner, Beef Roulades in Burgundy are easily and quickly prepared. The preparation can be done in the morning, leaving only the cooking for when you come home. For four servings you will need: 2 lb rump steak, cut into 6 thin pieces 1 clove garlic 6 pork sausages, or lib sausage meat 1 onion 2 tablespoons chopped parsley Pepper and salt Flour Butter If cups Burgundy 1 tablespoon tomato paste i cup pitted olives

Method: Rub each piece of meat with the cut garlic clove and sprinkle with salt and pepper, then spread thinly with sausage meat. Sprinkle with chopped parsley and the finely chopped or grated onion.

Roll each piece firmly and tie with thread then dredge lightly with seasoned flour and brown in butter in a frying pan. Place in casserole. Pour the Burgundy into the pan in which the roulades were browned and add the tomato paste and seasoning to taste. Pour over meat, cover and cook slowly (320) for one hour or until tender. Add olives about 10 minutes before serving.