POTATO CASSEROLE Nancy Nygren
7 large potatoes 2/3 c. milk
2tsp. salt — 1 c. grated cheese
2 cans cream of chicken 1 medium onion, grated
soup Paprika

Peel and thinly slice potatoes and par-boil 5 minutes in water to
cover. Add salt, Heat soup mixed with milk and add cheese and
onions. Layer the drained potatoes and soup mixture alternately
ina 2 qt. casserole, beginning with potatoes. Top with a ring of |
potatoes, a little grated cheese and paprika. Bake at 350 degrees
for 30-40 minutes. |

CHICKEN CASSEROLE Mrs. M. Bulger
1-1/2 to 3 lb. fryer 1 can cream of chicken soup
1 pkg. onion soup mix 1 c. white rice

(Lipton's) 1-1/2 c. water

Sprinkle soup mix in bottom of baking dish. Cover with rice. Add
chicken. Dilute chicken soup with 1-1/2 c. water. Pour over
chicken. Season with garlic salt. Bake at 350 degrees for 1-1/2
hours (covered pan).

PIZZA SNACK Emelene Ellwood
1 doz. hamburger buns Grated cheese
1 tin tomato paste Garlic sausage

1 pkg. spaghetti sauce Mushrooms

Split buns and butter. Add grated cheese and sliced garlic. Fr
mushrooms slightly in butter and add to garlic sausage on top o
bun. Sprinkle more cheese on top of this. Heat oven before hand
to 450 degrees. Put onrack. Turn to broil just long enough to.
melt cheese and serve.

HAMBURGER STROGANOFF R. E. Lawson
1 lb. ground beef Dash of pepper

3 Slices bacon, diced 1 can condensed cream of

1/2 c. chopped onion mushroom soup

3/4 tsp. salt 1c. dairy sour cream

1/4 tsp. paprika Hot buttered noodles

Brown ground beef with bacon. Add onion, cook until tender, but
not brown. Drain off excess fat. Add seasoning to meat mixture.
Stir in sour cream and heat through - do not boil. Serve over hot
buttered noodles. Makes 4-6 servings.

-41- Gibsons, B. C.