Both from The Favorite Recipes of Home Economics Teachers Cookbook, 1970.

Bacon-Macaroni Casserole

• 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

Hunter’s Dinner

• 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