ASPARAGUS and BACON

1 package Delnor asparagus

Roll in bacon strips (about 4 or 5 stalks
of asparagus to a roll. Fasten with tooth
picks.
SAUCE
5 tablespoons flour
4 tablespoons butter
1344 cups milk
Mix flour and butter, add milk and cook
until thick. Add ¥% cup cheese, and stir
until cheese is melted. Pour over aspara-
gus-bacon rolls. Sprinkle more cheese on
top and put under broiler for about 4
hour. Serve.
—JESSIE WORSLEY

BAKED BEAN CASSEROLE

1 can kidney or other beans
1 onion chopped
2 tablespoons minced celery
2 tablespoons minced green pepper
3 tablespoons tomato ketchup
1 tablespoon vinegar (garlic or or-
dinary)
2 tablespoons molasses
2 tablespoons brown sugar
1, teaspoon salt
2 teaspoon thyme
Few grains cayenne
Cook onion in fat, add with other in-
gredients to beans, which have been put
into greased baking pan. Put strips of
bacon over all, and cook for % hour at
375° F:
—MaArion Hicks

QUICK LUNCHEON DISHES

Drain liquid from one can of tuna fish
and then flake the fish. Add one can of
mushroom soup and one small package
of crushed potato chips. Blend and place
on scallop or other seashells and bake
until browned. Serves four.

—PEARL LONG
Add to one can of corn one pound of
weiners. Season as desired and bake in
casserole in oven until thoroughly heated.
If niblets or other dry canned corn is
used, moisten with milk.

—PEARL LONG

(13 )

Luncheon and Casserole Dishes

BAKED BEANS WITH
COTTAGE HAM

2 Ibs. dried white beans

4 cup molasses

4 cup brown sugar

1 large onion (leave whole)
6 cups water

2 teaspoons salt

3 slices salt pork

1 teaspoon mustard

1 to 3 lbs. cottage ham.

Wash beans and soak 1 hour. Place in
deep cooker, add other ingredients and
mix. (Place onion in centre, leaving
whole). Add 5 to 6 cups water. Place
rack (inverted) over beans, and arrange
the ham on the rack. ‘Turn the switch
to cook and allow to cook 8 to 10 hours.
Serve beans with sliced cottage hom.
—Bupa BROWN

CASSEROLE OF PORK CHOPS
AND POTATOES

4 or 5 medium potatoes, thinly sliced

1 tablespoon flour

1 medium onion sliced thin

2 tablespoons butter

2 or 3 cups milk according to the
amount of potatoes used

4 or 5 pork chops

Arrange a layer of potato and a little of
the sliced onion in a well-greased baking
dish. Sprinkle with flour, salt and pep-
per and dot with butter. Continue until
all the potatoes have been used; add the
milk until the potatoes are almost cov-
ered. Brown the pork chops on both
sides in frying pan. Place them on top
of potatoes. Cover the dish and bake
in moderate oven 325° F. for 1 hour. Re-
move the cover for the last 15 minutes.
Serves 4.
—JESSIE MURRAY

CASSEROLE (Tasty Meal)

1 tin pork and beans
1 large slice cream cheese, chopped

Cover with 1 onion, sliced, and slices of
tomato. Bake in oven 20 minutes. Re-
move and cover with bits of brown bread
dipped in melted butter, and brown in

oven again.
—DULCIE MARTIN