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ESCALLOPED CORN

lL can creamed corn 1 tbsp. butter
1 egg 4 tbsp. grated cheese
2/3 cup milk salt and pepper

% cup cracker crumbs

Place corn and seasoning in bowl. Add crumbs. Beat egg
separately, add cheese and milk. Dice butter on top.
Bake one hour at 350 degrees.

- Mrs. G. Meyers, Swift Current, Sask.

FLAVOR RIGHT CASSEROLE

1 lb. ground beef 2 cups celery, finely chopped
3 tbsp. salad oil or 1 tin celery soup

2 cups onions, chopped

lL can mushroom soup 1 6 oz. pkge. chow mein

lL can tomato soup noodles (coarse) reserve
1% cups water half for the top

Ll tsp. chili powder salt and pepper to taste

Brown meat in the oil. Add onions and celery and cook
until the onions are soft. Mix remaining ingredients.
Pour into a greased shallow casserole and top with
noodles. Bake at 350° for 45 minutes.

- Hazel Hunt, Saskatoon, Sask.

GROUND STEAK CASSEROLE
L 1b. ground steak Ll tin tomatoes

1 fair sized onion, sliced salt and pepper
Into well greased casserole put one layer of sliced pot-
atoes. Then a layer of sliced onions, layer of ground
steak, then a layer of tomato; continue in this way
until casserole is full. Season well with salt and
pepper. Bake for 2 hours or longer in a moderate oven.

- Mrs. R.W. Goode, Saskatoon, Sask.

HAMBURGER AND PEAS

L 1b. hamburger L medium onion

1 small can of peas salt and pepper

1 small can tomatoes

Mix hamburger, salt, pepper and half onion. Add one egg.
Fry in fat until brown. Make into small hamburgers.
Remove them when done, add tomatoes, rest of onion, cut
up fine, salt and pepper and cook about 10 minutes. Add
one cup of water then add peas (take Liquid off) Boil 5
minutes, add hamburgers. Cook 5 minutes more. Serve at

once. - Mrs. Anna Lambert, Wynyard, Sask.