Vintage Bacon Overkill
Both from The Favorite Recipes of Home Economics Teachers Cookbook, 1970.
- 2C elbow macaroni
- 1# bacon
- 1/2C chopped onion
- 3/4C grated sharp cheese
- 1 can tomato soup
- 1C milk
Cook macaroni; drain. Reserve 4 slices bacon; cut remainder into 1/2” strips. Brown cut bacon in skillet; push to one side. Cook onion in bacon drippings until soft. Mix crisp bacon, macaroni, onion, cheese, soup, and milk; pour into greased casserole. Place reserved bacon on top. Bake at 375 for 25-30 minutes.
Lorene L. Arent, Wausa Pub. School, Wausa, Nebraska
- 1 4oz. package spaghetti
- 2C canned or frozen whole-kernel corn, drained
- 1 12oz. pkg frozen lima beans, thawed
- 1/2C chili sauce
- 1# bacon
- 1# cooked ham
Cook spaghetti in salted water; drain. Mix spaghetti, corn, limas, and chili sauce. Dice bacon and ham; brown slowly in skillet. Drain off fat. Add meat to vegetable mixture; pour into greased casserole. Bake at 350 for 30 minutes or until sauce is thick.
Sister M. Tabitha Kaup, O.S.F., Archbishop Ryan Mem. H.S., Omaha, Nebraska