1/4 ec, green bean water 1/4 c, shredded almonds
1/4 c. celery water

Cook beans and celery separately in boiling salted water
until just tender but not soft. Drain well reserving 1/4
cup of each liquid to mix with soup. Piace cooked
vegetables in a greased casserole, Cover with soup and
water mixture blended with seasonings, Sprinkle the top
with almonds mixed with butter. Bake in a moderate oven
(350) 20 to 25 mins. or until the top is browned and the
sauce bubbles. Serves 6,

Catherine Paterson

ZUCCHINI FRITTERS

2 eggs 2 e:. our
Le. milk I tsp. baking powder
I tsp. salt 2c, grated zucchini

1 tbsp. grated Parmesan cheese

Beat eggs, add milk, salt and cheese, Sift flour and baking
powder into bowl, Add beaten egg mixture then fold in
grated zucchini, Drop by spoonfuls in hot salad oil, fry
till golden brown on both sides. Sprinkle lightly with
Parmesan cheese,

Catherine J, laci

CORN MEAL SQUARES

le, cornmeal 4c, milk
l tsp. salt 15 c. grated Cana-
dian cheese

Add cornmeal gradually to scalded milk in top of double
boiler, Cook until thickened stirring constantly. Continue
cooking over low heat about 45 mins, Add salt and grated
cheese, cook only until cheese is meited. Turn the mix-
ture into a wax paper-lined, buttered pan, 8 inches square.
When thoroughly chilled, cut into 25 to 3 inchsquares.

Add 2 tbsp. butter to skillet, place corn meal squares in

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10-Vancouver, B.C.