Aluminum foil hasn't always been available for the housewife. (That's what we called married ladies that stayed home and didn't work outside in the real world.) I remember, after World War II, when aluminum foil and I were first introduced. Oh yes, I had become quite an expert in using waxed paper to seal a bowl for chilling in the fridge, but we all know you can't cook with waxed paper. It was love at first rip between me and aluminum foil. I looked for new ways to use this wonderful invention. This oven dish is one of them.

Another newbie was dry onion soup mix. I still marvel at the many uses of this delicious mix. When you use either of these wonderful cooking aids, remember there was a time when they weren't around. The housewife really cooked from scratch. You couldn't send out for pizza either. So, the good old days weren't so good (only in my mind).

1950'S DELUXE CHUCK ROAST

2 lbs boneless beef chuck roast
1 envelope onion soup mix
8-oz sliced fresh mushrooms
1 medium green bell pepper, cut in strips
16-oz can tomatoes, drained (reserve juice) and cut up
¼ teaspoon pepper
1 tablespoon cornstarch
1 tablespoon steak sauce
Snipped fresh parsley (optional)

Cut a 48 by 18 inch piece of aluminum foil. Fold foil in half to form a 24 by 18 inch rectangle. Place on a 15 by 10 inch baking pan.

Trim and remove any surface fat since beef juices can't drain away. Cut the roast into 4 portions. Arrange beef in the center of the foil. Sprinkle onion soup mix, mushrooms, green bell pepper and tomatoes over the beef. Sprinkle pepper over all.

In a small bowl, stir together the reserved tomato juice, cornstarch and steak sauce. Pour the mixture over the beef and vegetables. Bring the edges of the foil up and over the vegetables. Double fold the foil edges together to seal the packet tightly. Do the same with the foil sides.

Bake at 375 F. for 2 hours. To serve, very carefully open the aluminum foil packet. Place beef and vegetables on serving platter and sprinkle with parsley.

Note: To complete the meal, bake potatoes along side the roast or serve with mashed potatoes, cooked rice or noodles. Add a tossed salad.