10. NOODLES CREOLE

¢ c. chopped onion 2c. Canned tomatoes
= 6. " gr. pepper 14 tbsp. ROBIN HOOD
2 then! ripe olives flour S

3 tbsp. NEW DOMESTIC 1 pkg. nopaies (602.
shortening

Combine onion,green pepper ,olives,mushroom
and tomatoes. Cook in fat about 10 mins. Blend
in flour. Stir constantly until thickened. :
Cook 5 mins. Season with salt and pepper.
Serve on cooked noodles.

11. BAKED SPAGHETTI OMELET CASSEROLE

2/4 c. spaghetti 1° ‘tep.ttalt
uncooked) pepper

Es, eges (well beaten) 2c. Sweet milk

4 tbsp. MARGENE S Ge grated | cheese

| Boil spaghetti for 6 mins. and drain. Con-
~“pDine EES» spaghetti,Margene,salt,pepper, cheese.
Place in casserole. Pour milk over all. Bake

at 325' for 40 mins.

12. CORN PUDDING

2 eges 1 can cream style
2 O.:- WiGk corn — es
1c. soft bread salt.

crumbs pepper

Beat eggs. Add milk,crumbs and corn.
Season with salt and pepper. Pour into greased
baking dish. Bake at 350° for 13 wrestles

‘ Helpful hint (but we hope you won't need it):
To save scorched food,plunge it into cold
water before transferring it from the burned
pan to a fresh one. The burned taste is Breat~
ly lessened.