TUNA CASSEROLE (Continued)

1 c. finely diced celery 1/4 c. water
1/4 c. minced onion

Preheat skillet at 225 degrees. Combine tuna, nuts,
soup, 1/2 can noodles, salt, pepper, celery, onion. Place in
skillet. Pour water over mixture. Cover and cook 20 to 25

minutes. Top with remaining noodles and serve hot from skillet.

Jean Davis

TUNA AND MACARONI CASSEROLE

3 medium tomatoes 1/4 c. Northern Dairies milk
1 can mushroom soup 2c. cooked macaroni
1 can tuna grated cheese

1/8 tsp. Tabasco sauce

Mix all ingredients and sprinkle with the grated cheese.
Bake at 375 degrees for 30 minutes.
Joyce Miller

SALMON CORN CASSEROLE AND
CHEESE PINWHEELS

4 Tbsp. shortening 1 (10 oz.) tin creamed corn
3 Tbsp. chopped onion 2c. (15 oz. tin) canned
3 Tbsp. chopped green salmon, flaked
pepper 2c. biscuit mix (or prepare
4 Tbsp. flour your own)
1/2 tsp. salt 2/3 c. Northern Dairies milk
1/8 tsp. pepper 1 tsp. mustard
1 1/2 c. Northern Dairies 1/2 c. grated cheese
milk

In top of double boiler, melt shortening and cook onion
and green pepper slowly for 5 minutes over direct heat. Add
flour, salt andpepper, blend until smooth. Gradually add milk,
then corn, and cook over hot water for 5 to 10 minutes until
thickened. Add salmon and cover. Add milk to the biscuit mix
in a bowl. Stir with a fork until combined. Turn onto a floured
board and knead gently. Roll dough to 1/4 inch thickness and
spread evenly with the mustard and sprinkle with cheese. Roll
as for jelly roll and cut in half inch slices. Place corn mixture
in a buttered casserole and cover with cheese pinwheels. Bake
at 450 degrees for 15 minutes. Serve immediately. Serves 4.

Mrs. M. Bowering

-10- Prince George, &. C.

LE al j