CASSEROLES
Devilled Crab (6 servings)
3 cups cooked crab meat dash tabasco sauce
Y% tsp. mace 1 tbsp. melted butter
Y%, tsp. dry mustard 1 egg yolk, beaten
Y% tsp. powdered cloves Y, cup Canadian dry sherry
Y, tsp. salt 1 egg white, beaten stiff

Y% tsp. pepper

Flake crab meat in a mixing bowl. Add mace, mustard, cloves,
Salt, pepper and tabasco sauce. Mix with a fork. Stir in melted
butter and beaten egg yolk. Add sherry. Fold in stiffly beaten
egg white. Spoon the mixture into 6 greased individual shells,
or baking dishes. Bake in 350°F. oven for 30 minutes, until
lightly browned and hot.

Veal with Noodles (6 servings)

4 cups diced cooked veal 2 tbsps. lemon juice

1 tbsp. finely chopped onion 8-0z. package noodles, cooked

1 clove garlic, crushed Y% cup sliced pimiento olives

1 tsp. salt 1 cup sliced fresh mushrooms
Y%, tsp. pepper 1% cups chicken broth
Yy tsp. rosemary Y, cup Canadian dry white table wine
Y, cup salad oil 1 cup shredded cheddar cheese

1 tbsp. tomato purée
Combine veal, onion, garlic, salt, pepper, rosemary, salad oil,
tomato purée, lemon juice in a skillet. Let stand 30 minutes to
blend flavours. Cook noodles according to directions on pack-
age. Drain, then combine with
Sliced olives, mushrooms,
chicken broth, wine. Heat veal ik
mixture in skillet over medium zs)
heat, for 10 minutes, stirring
lightly. Add noodle mixture and
mix thoroughly. Pour into shal-
low casserole, 11” x 7” x 144” zat ‘
sprinkle with cheese. Bake in )
350-degree oven 45 minutes.

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