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tneewourger quicne 1 lb. ground beef 1 c. thinly sliced onions 1T. butter 3T. flour It. Salt , It;. \>->M ■ia.i-'/v*- V.* lrt tepeppBTr -v fcernnKT ’V 2eggs ao<v 2c. milk 11. Worcestershire sauce 2 c. shredded Cheddar cheese 2 9-inch unbaked pastry shells Saute beef and onions in butter until onions are soft; blend in flour, salt and pepper. Blend milk, eggs and Worcestershire sauce together; add 1 cup cheese. Combine with beef mixture and pour in pastry shells. Sprinkle remaining cup of cheese over top. Bake in 425 degree oven for 20-25 minutes or until set. Let stand 10-15 minutes before cutting. Freezes well. Serve with green salad, rolls and light dessert. Baked macaroni and cheese 1 c. elbow macaroni 1T. butter 1T. flour 1 c. Seal test milk 1/21. Worcestershire 1/41. dry mustard 2 c. grated Cheddar cheese salt and pepper buttered bread crumbs Cook macaroni in boiling salted water according to package directions. Drain. Melt butter in heavy saucepan. Add flour; mix well. Pour in milk all at once and immediately stir over moderate heat until thickened. Add Worcestershire, mustard, macaroni and 1 Vi cups cheese. Mix until well blended. Season to taste with salt and pepper. Pour into IV* qt. casserole. Sprinkle remaining 1/2 cup cheese, and crumbs over top. Bake in mod^ erately hot oven, 375 degrees for 25 minutes. Four generous servings.
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