I'm not done with Bacon! Curried Macaroni, at your service

Might as well cook it while you can afford it!

In case you're tired of the same old BLTs, rashers and eggs, and angels on horseback, here's a recipe just for you.

Curried Macaroni

Cook 1 package (8 ounces) elbow macaroni or macaroni shells according to package directions. Prepare 2 cups Medium White Sauce. Add 1 tablespoon minced onion and 1 1/2 teaspoons curry powder. Add macaroni; heat thoroughly. Garnish with bacon.

More recipes for ladies who lunched: Fonduloha

I'm starting to see why my Mom might have been intimidated by cooking for a ladies event. If the menus in the 1962 Betty Crocker's Cooking Calendar cookbook are any indication, ladies luncheons were not casual affairs. Clearly the menus were meant to impress.

Take the one below for example.

The name of the main dish alone is intimidating: Fonduloha. I can't pronounce it.

The book contains 7 or 8 ladies luncheon menus, and each of them is heavy on presentation. It must have been a lot of pressure.

Here's the recipe, in case you have a few friend's coming over later this week.

Fonduloha

Chicken Salad in Pineapple Boats

2 fresh pineapples

2 1/2 cups diced cooked chicken or turkey

3/4 cup diced celery

3/4 cup sliced bananas

1/3 cup salted peanuts

3/4 cup mayonnaise

2 tbsp. chutney or 1/2 tsp. salt and 1/4 tsp. pepper

1/2 to 1 tsp. curry powder

1/2 cup shredded coconut

mandarin oranges

Cut pineapples into quarters lengthwise, leaving green tops on. Cut around edges with curved knife, remove fruit, and dice. Drain pineapples and pineapple shells very well on absorbent paper. Combine pineapple, chicken, celery, bananas, and peanuts in 3-qt. mixing bowl. In small bowl, blend mayonnaise, chutney and curry. Lightly toss mayonnaise mixture with pineapple mixture. Fill pineapple shells. Garnish with shredded coconut and mandarin oranges. 8 servings.