The Ideals junior chef cookbook, 64pp.
by Sophie Kay
Ideals Publishing, Milwaukee, 1977
Cooking on page 32
I found this tattered cookbook at my sister’s house in Oklahoma. Susan and her kids have given it a good workout over the years, but no one can remember making the recipe on page 32.
Author Sophie Kay is approaching 80 years of age. She has written 10 cookbooks, and runs a restaurant in Daytona Beach in Florida.
She starts every recipe in this book with a list of the equipment the young chef needs to make that dish. I haven’t included that here.
Easy beefy bake
1 7-ounce package elbow macaroni
1 pound ground beef
1 8-ounce can tomato sauce (puree) with chopped onion
1 6-ounce can tomato paste
1 cup water
1/2 teaspoon salt
1/4 teaspoon chili powder
1 12-ounce can whole kernel corn, drained
Preheat over to 350°F.
Cook macaroni following package directions, place in colander and drain.
Put meat in skillet. Fry over medium heat until brown. Stir now and then with a wooden spoon to break up the meat. Ask an adult to drain off the fat for you.
Stir the tomato sauce, tomato paste and water into meat mixture until smooth. Add salt, chili powder and corn to the meat mixture. Heat for 5 minutes.
Add meat mixture to the bowl with the macaroni. Mix together well. Pour into casserole dish.
Place in preheated 350°F oven and set timer for 30 minutes
Serve with French bread, butter and a tossed green salad.
How it played out
This seemed the perfect quick meal to make after a day of sightseeing, and it sure was! By the time Susan, Poor John and I got home from our day-long expedition, my gorgeous niece, Katie, Susan’s now-grownup eldest child, was almost done making it.
Of course, Susan and I breezed in and took over—as a mother and aunt tend to do—so it would look like we’d done it all by ourselves. But the real credit goes to Katie, who had the wisdom to make a double batch, which meant we didn’t have to cook dinner for the next day.
We’re a family of cheese lovers, so sprinkled the top with mozzarella and cheddar. Due to a little person’s allergy, we also replaced the corn with peas.
A great recipe for kids and grownups. Quick and easy-to-make with a subtle taste (only a hint of chili) that should appeal to most. You could spice it up more, and could use any vegetable or a mix of vegetables.