Hollywood (Jan - Mar 1943)

My Favorite Recipe ■9m JOHN WAYNE'S RECIPE FOR "^*\\jjPjB'^RfcJjH BAKED MACARONI 1 box macaroni |jr d^t^k J| 1 cup grated cheese HLv ^"w —j*±. Jm 1 cup bread crumbs *Litdl\ ^ 1 cup chopped ripe olives 1 can tomato sauce ^B Ml 2 cups mushrooms ym B^~~A 1 cup chopped green onions ■ ",''. '.■£'-"' Appearing in Flying Tigers including stems Cook macaroni in boiling water until tender, then drain and pour cold water over it. Put macaroni in large baking dish, then cover with layer of grated cheese, layer of mushrooms, layer of bread crumbs, layer of olives and onions. Repeat until all ingredients are used. Pour tomato sauce over this, then sprinkle cheese and bread crumbs, mixed, over top and bake until brown. ALLAN JONES' RECIPE FOR CORNED BEEF AND CABBAGE 5 lbs. corned beef 1 bunch carrots 1 bunch turnips 6 small potatoes 3 small, firm heads cabbage Allow corned beef to simmer slowly . . . about three hours. When almost tender, add potatoes, turnips and carrots which have been cut in cubes. The heads of cabbage should be cut in fourths, and added about fifteen minutes before corned beef is done. Add seasoning to taste. Serve with sliced Bermuda onions with a vinegar and oil dressing, radishes, horseradish, mustard, brown bread, Limburger cheese and near beer. „v*R'S RECIPE FOR 2 tbspbutter 3 tbsp flour raided milk V2 cup scai" y2 tsp. salt Cayenne pePPer oratedOldEnglisno* y4 cup grate American crw 3 eggs ,d flour, and v^hen well Melt butter, add dmilk. Then add salt, cayenne Wch have been beaten unU ^.^ 0f ^eaTlbt -ten until sti« eggs which have bee ^edbaking and dry *"* ** minuteS in slow dish and bake twenty • oven. HOLLYWOOD A.ppea»'«S ,,oa in Fl«9h °m