SAUCY TUNA DINNER

2 cans solid-pack tuna, well drained
2 cups cooked rice

] can cream of chicken soup

4 cup sherry or sauterne

] teaspoon Worcestershire sauce

V4 teaspoon pepper

2 teaspoons lemon juice

14 cup grated sharp cheese

4 cup almonds, toasted and chopped

Mix the drained tuna, the lemon juice,
rice and almonds. Blend and heat to
boiling, the soup, sherry, Worcestershire
and pepper. Place the tuna-rice mixture
in greased baking pan, and pour the soup
mixture over all) and sprinkle with
cheese. Bake in moderate oven until
lightly browned and piping hot. Serves
six. This dish is also very nice with crab-
meat.
—ReBa LEITH

CURRIED SPAGHETTI

3 cans cream of chicken soup
(undiluted)

2 cans cream of mushroom soup
(undiluted)

] cup milk

14 cup water

Simmer 10 minutes. Cook 1 Jb. thin
spaghetti in 4 quarts salted water until
tender. Drain well. Add spaghetti.

3 teaspoons curry powder in little hot
water

] 6-02. can whole mushrooms

I tablespoon scraped onion

1% teaspoon thyme

14 teaspoon Basil

14 teaspoon Origano

2 cans solid tuna, cut in chunks
Simmer all 10 minutes. Put in casser-
ole, top with grated cheese and crumbs
and heat. This can be made a day ahead.

—ELva DENNIS

TUNA WITH CHEESE

\% lb. Velveeta cheese
Melt in double boiler and add:
2 cups milk
4 evys
can tuna drained and flaked
Y% cup pimento
14 cup chopped onions (sauted)
cup green pepper
cup cooked peas
Place above mixture in greased casserole
and bake 20-25 minutes at 325°F.
—May MACLEAN

WILD RICE CASSEROLE

] cup wild rice
2% cups milk
Bake at 350°F. for 114 hours.

VY Ib. side bacon, crisped and broken

] tin mushrooms (save juice)

1 large onion sliced and browned in
bacon fat

Mix with rice and add:
Y% bottle Heinz Chili sauce
1 can mushroom soup
Salt and pepper to taste
Sprinkle of oregano (if you have any)
Stand casserole in pan of water and bake
114 hours more at 400°F.
—Doris TRITEs

MAUS I CHAMPEGNION

(Chicken in Mushrooms)
Cut a boiling fowl in pieces and boil it
until tender. Prepare the mushrooms by
removing the skin and cleaning them.
Put Y% pound mushrooms in a pan with
a little butter and salt and cook them
slowly in their own juice for 20 minutes.

Y4 |b. butter or chicken fat
44 cup flour
Stock from boiling fowl
Yy tb. mushrooms
Juice of 4% lemon
Pepper and salt
2 tablespoons white wine or sherry
Make a sauce using the butter, flour and
stock from the boiling fowl. Boil until it
is quite thick. —Bupa Brown

fnoae!

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