Mom's Recipes 17

This is by special request from Steve, a recipe with a story. Steve thinks of it as Mother's recipe. I think of it as mine. In Mother's card file I found a full page ad, now much abused and barely readable, for Carnation evaporated milk and Reynolds Wrap. The whole ad is devoted to this recipe, and it appears on the back of a Life magazine cover featuring Grandma Moses on the occasion of her 100th birthday. The date is September 19, 1960. My version is that I found the recipe, maybe this same one, in a magazine during my last year of college. That would be 1966, which, I admit, casts some doubt on my memory. But of this I'm certain: I'd never heard of it before, never eaten it at home, and I cooked it for a party that wound up too big for the little duplex I was renting and for what I'd cooked. I think Gregg was at that party, so maybe he can back me up. I'll let Steve tell his version.

Supper on a Bread Slice

Party-pretty and easy as 1,2,3
Spread it, wrap it and bake it!
(Makes 6-8 serviings)

2/3 cup (small can) undiluted CARNATION EVAPORATED MILK
1 1/2 pounds ground beef
1/2 cup cracker meal
1 egg
1/2 cup chopped onion
1 tablespoon prepared mustard
1/1/2 teaspoon salt
3/4 teaspoon Accent
1/2 teaspoon pepper
2 cups (8 ounces) grated process-type American cheese*
HEAVY DUTY REYNOLDS WRAP ALUMINUM FOIL

i.e., Velveeta

Combine ingredients. Cut one loaf of French bread in half lengthwise. Spread meat mixture evenly over top surface of bread. Then wrap Heavy Duty Reynolds Wrap around crust side of each half, leaving top uncovered. Place on cookie sheet. Bake in moderate oven (350F) 25 minutes. Garnish with strips of cheese. Bake five minutes longer. To serve, cut slices across diagonally.