Recipes: Yesterday & Today

1/2 lb. ground beef, cooked & drained

1 cup beef gravy

2 cups peas and carrots, cooked & drained

4 cups mashed potatoes

2 Tablespoons butter

1 cup grated cheddar cheese

Preheat the oven to 400 degrees Fahrenheit. In a deep pie dish, lightly grease with butter. Spoon 2 cups of mashed potatoes in the bottom of the dish. Add a layer of cooked ground beef, and on top of that spoon the cooked and drained vegetables. Pour gravy over the mixture but do not stir. Top with mashed potatoes and a bit of butter. Bake for 30 minutes. Remove the pie, sprinkle with cheese and place back in the oven for 10 more minutes. Allow to stand about 10 minutes before serving -- it will be hot. Serves 6. 

1 stick butter (use the real thing)

2 cups granulated sugar

1/2 cup milk

3 Tablespoons cocoa powder

1 teaspoon vanilla or almond extract

3 cups quick oats

In a saucepan melt the butter over medium heat. As soon as it has melted, add the two cups of sugar and milk and stir until sugar is dissolved. Add cocoa powder (not hot chocolate mix, use actual unsweetened cocoa). Stir with a whisk until cocoa is melted into mixture. Bring to a boil and continue to boil, stirring constantly, for one full minute. Remove from heat. Add extract and oats. Stir to coat. Drop by spoonfuls on wax paper or foil. Allow to cool about 1/2 hour.

               -- Recipes by Eloise Midghall (1908-2004)