Saute onion, green pepper and garlic in melted butter until
onion is transparent (about 5 mins). Add meat and brown.
Add seasonings, tomatoes and tomato paste. Cover and simmer
gently for 1 hr. Add drained corn and beans. Pour into
10 cup casserole. Mix dry ingredients for topping. Add
combined sour milk, egg and melted butter. Stir only
enough to combine. Spoon topping on top of meat mixture
and bake at 400 deg. until golden brown (about 30 mins.).
8 servings.

Cora Forsythe

CHICKEN CHOW MEIN
WITH MUSHROOMS

*% lb. deep fried noodles % tsp. salt

3 oz. tender chicken *5 tsp. M.S.G. seasoning
meat=cut fine 15 c. water

Sm. can sliced mush-~ + med. onion sliced fine
rooms, drained 1 tsp. cornstarch

1 piece celery sliced l oz. bean sprouts

fine

% C. green peas frozen

In a strong covered fry pan, fry onions and celery in

a little lard, about 2 mins. Add % cup water, noodles
and bean sprouts, salt and seasoning. Cover and simmer
on low heat without stirring for 5 mins. Fry chicken
separately. Add peas and mushroom. Stir well. Cook
cornstarch and 1 cup water until thick. Add to noodle
mix. Stir well. Place fried chicken on top. Serve.

Sallyann Vachon

TUNA CRUNCH

1 64-oz. tin flaked tuna 2c. finely crushed potato

4 tbsp. chopped green chips

pepper + C. mayonnaise (or less)
2 tbsp. chopped green 2 tbsp. vinegar or pickle
onion juice

2c. finely shredded

caer tae (Continued)

10 ~ Lavington, B.C.