Wartime Wednesday: Macaroni Mousse for Six

Hot Macaroni Mousse for Six

(From Better Meals in Wartime)

1 Cup uncooked elbow macaroni

1 ½ Cups scalded milk

1 Cup soft, white breadcrumbs

¼ Cup melted margarine (Remember, this was wartime!)

1 green pepper, minced

1 Tablespoon chopped parsley

2 Tablespoons chopped onions

1 Teaspoon salt

½ teaspoon paprika

½ Cup grated cheese

3 eggs, beaten

Boil the macaroni in salted, boiling water as directed on the package. Drain and place in a greased bread pan or oblong baking dish.

Sauce: Pour scalded milk over breadcrumbs. Add margarine, onions, parsley, seasonings, green pepper, and cheese. Stir in well-beaten eggs and pour the entire mixture over the macaroni.

Set the dish or plan in a pan of hot water-allowing the water to come halfway up the side of the dish and bake 40 minutes or more in a moderate oven (350 degrees). Test by inserting a knife to be sure it is firm. Turn out on a platter and decorate with watercress. This can be served as a main dish and meat substitute.

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A sought-after journalist, Van Toppel deserves his pick of assignments, which is why he can’t determine the bureau chief’s motive for saddling him with a cub reporter. Unfortunately, the beautiful rookie is no puff piece. Can he get her off his beat without making headlines…or losing his heart?

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Wartime Wednesday: American Chop Suey

Wartime Wednesday: American Chop Suey

At the school where I work, American Chop Suey is one of the kids’ favorite meals. Our dish is a combination of pasta (typically elbow macaroni), ground beef, onions, peppers, and crushed tomatoes. So when I found a recipe with the same name in my Better Meals in Wartime cookbook, I wanted to see if there were any differences. Intriguingly, the recipe is almost nothing like the dish I’ve come to know, however it is just as delicious.

As with many of the recipes in the book, the tone is conversational, and the author indicates “The Chinese always cut their vegetables in strips, it seems, so for this receipt we do it just that way.” A gross generalization to be sure, but a common thought back in the 1940s. Nonetheless, a yummy meal that’s easy to make:

3 lean pork chops

3 onions

1 bunch celery

½ cup uncooked rice

3 green peppers

3 bouillon cubes dissolved in 3 cups water or use 3 cups vegetable water

The celery and peppers are cut in thin strips about 2 inches in length. Chop the onions fine. Mix these vegetables together.

Cut the pork chops in very, very small pieces about the size of a pea. Brown the meat in fat and add the vegetables to it.

Next add the rice and three cups of water (either bouillon or vegetable based). Cook all together for 40 minutes in a frying pan over a slow fire. The rice will absorb most of the beef bouillon and at the end of the specified time the rice will be cooked, the meat done and all will have a nice rich gravy that needs no further attention. You must be sure that the pork is cut very small so that it will be thoroughly cooked.

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With most U.S. boys fighting for Uncle Sam in far off countries, Rochelle Addams has given up hope for a wedding in her future. Then she receives an intriguing offer from a distant relative to consider a marriage of convenience.

Conscientious objector Irwin Terrell is looking forward to his assignment at Shady Hills Mental hospital to minister to the less fortunate in lieu of bearing arms. At the arrival of the potential bride his father has selected for him, Irwin’s well-ordered life is turned upside down. And after being left at the altar two years ago, he has no interest in risking romance again.

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