HEAVENLY HASH
Mrs. W. I. Byers, Saskatoon, Sask.

2 cups cooked macaroni or creamettes,
1-1% Ibs. round steak (minced), 1
onion, 1 green pepper, few stalks of
celery, 1 tin mushrooms (use juice),
1 tin tomato soup, 3 slices bacon (cut
in pieces).

Mince the onion, ‘green pepper and
celery. Fry bacon, brown meat, onions
and mushrooms. Put all ingredients in
baking dish. Bake 1 hour in a moderate
oven. A half-cup of cheese may be
added if desired.

=" .&

TOMATO, MACARONI AND HAM
Eva Davy, Toronto, Ont.

2 cups cooked macaroni, 2 cups toma-
toes, % cup finely cut bacon or ham,
1% cup chopped, fried onions, salt and
- pepper to taste, 1 cup grated cheese.

To onions and ham add tomatoes,
salt and pepper and boil for 10 minutes.
Add grated cheese and pour over
macaroni in casserole. Bake in moderate
oven for 30 minutes.

The cheese may be omitted and more
ham added.

= xX
FLOATING ISLAND MEXICALI CHILI
Norma Barlow, Regina, Sask.

1 pound hamburger, 2 tablespoons fat,
3 medium onions—sliced thin, 1 cup
celery—diced, 2 cups cabbage—shredded
2 tins red kidney beans, 1 tin tomatoes,
1 teaspoon chili powder, salt and pepper,
mashed potatoes.

Brown the hamburger in the fat, as it
browns add the onion, celery and cab-
bage. Brown slightly. More than cover
this mixture with water and let simmer
Slowly for % hour, then add the kid-
ney beans and tomatoes. Season with
salt, pepper and chili powder. Cook
slowly for another 1%4 hour. When served
chili should be just medium thick. To
each bowl add fluffy mashed potatoes
for the islands.

Bly

SUPPER DISH (WIENERS)
Eileen Chamberlain, Kerrobert, Sask.
8 wieners. Slice layer of onions on top
of wieners, Pour over all 1 can tomato
soup. Bake in oven 45 minutes.

Ww.

SUPPER DISH (HAMBURGER)
Eileen Chamberlain, Kerrobert, Sask.

Cook hamburger with onion. Place i.
a casserole. Spread left-over mashed
potatoes on top of hamburger. Make a
dressing from the following:

Bread, onions, butter. Spread on top
of hamburger, potato casserole. Place
in oven until heated and the dressing
a golden brown.

37

Left-over vegetables such as carrots,
peas or corn may be added to ham-
burger. Nice served with a salad.

ee

SUPPER DISH (SAUSAGE)
Mrs. J. G. Westphal, Sovereign, Sask.

1 large onion, chopped, 1 pound
ground meat or sausage, 1 can tomatoes,
strained, 1 can beans.

Brown onion in a little fat, add meat
and brown also. Add beans and tomatoes
and season with salt and pepper. Bake
in an uncovered casserole at 350 deg.
for 30 minutes.

- .<

SCALLOPED POTATOES AND
CARROTS WITH PORK CHOPS
Win Biernes, Calgary, Alta.

6 (or less) potatoes, 1 cup water, 1
cup milk, 3 carruts, little onion if de-

sired.

Arrange alternate layers of sliced
potatoes and carrots in _ casserole;
sprinkle each with a little salt and

flour. Lake pork chops on top and
season. Pour water, then milk over
chops. Bake, uncovered, in moderate

oven about 1 hour or until chops are
brown and vegetables tender.

ww

SCALLOPED POTATOES

Violet Bobok, Lansing, Ont.

Peel and slice 6 medium potatoes
(thin). Make a thick white sauce as
follows: !

4 tablespoons butter, 4 tablespoons
flour, 2 teaspoons salt, 244 cups milk.

When thickened, remove from heat
and add 1% cups grated cheese. Pour
over sliced potatoes in casserole and
bake in oven at 375 deg. (uncovered),
for 1 to 1% hours. »

Pork chops placed eo may be
baked with potatoes. 15 minutes
before the potatoes are done place strips
of bacon on top. Serve with tossed green
salad.

x

BAKED PORK CHOPS
Vi Coleman, Saskatoon, Sask.
Dredge 6 pork chops with flour.
Brown them in hot fat. Place the chops
in a baking dish. Combine, heat and
pour around them:
10-ounce can condensed cream of
mushroom soup (other soups may be
substituted), 10 ounces water, % cup
chopped celery, % green pepper, seeded
and chopped, % cup minced onions, %4
teaspoon salt, 4% teaspoon paprika.
Cover dish and bake at 350 deg. for
about 1 hour. Remove cover for last 10
minutes. Serve plain or you may
cover the top with crushed corn flakes.