GREEN RICE MOLD

cups boiled rice

tablespoons chopped green pepper
tablespoons parsley

tablespoon grated onion

cup olive oil

cup milk

eggs

Combine green pepper, parsley and onion
with boiled rice. Add olive oil, then milk
and well beaten eggs. Turn into well-
greased ring mold. Place mold in pan
of hot water and bake in moderate oven
$50¢F. for IY hours. Unmold on large
platter. Arrange hot asparagus tips around
Wand fill centve with creamed shrimp oc
crabmeat. Garnish with slices of hard
cooked cggs.

ol
no SAAN we 29 09 0

—JEANETTE RIDDELL

LADY EDEN’S SYRIAN
RICE CASSEROLE

4 cup washed rice

} teaspoon salt

I cup boiling water
Pour over above and soak overnight.
Saute:

1 tablespoon chopped onion in mar-

garine
Salt and pepper

Add:

4 lh. ground beef, seasoned with

4 teaspoon cinnamon

Y teaspoon nutineg
Cook 5 minutes. Pour off any fat left.
Saure:

4 cup blanched almonds, Sct aside.
Add to fat:

1 cup water and drained rice

Boil fast, then simmer until tender, about
2U minutes. Add meat and nuts.
—FEpna HENTIG

VEGETARIAN TURKEY

2 cups of chopped nuts (walnuts, pe
cans or cashews)

cups of bread crumbs

cups of boiled rice

hard cooked eggs, chopped

tablespoon grated onion

tablespoon salt

tablespoons butter

Few drops Worcestershire sauce

Sage, thyme, or poultry spice to taste

2 raw eggs

Mix nuts, bread crumbs, rice and hard

boiled cggs. When well mixed, add raw

eggs, slightly beaten, onion and salt, Wor-

cestershire sauce and melted butter. Add

enough hot water to make “Turkey” of

right consistency. Mold into desired shape,

put in buttered pan and roast one hour,

Baste with butter after 15 minutes. Serve

with brown gravy and cranberry sauce.

—BerTHA BRANDRETLU

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2
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2

( 20 )

SAVOURY SAUSAGE AND
LIMA BEANS

cup dry lima beans

small onion, chopped

cups canned tomato soup

ib. raw sausage, broken up

teaspoon salt

teaspoon pepper

1
1
2

Yr

Vy

V4

Wash and drain beans and soak overnight
in cold water. In the morning put in
casserole or bean pot and add hot water
to cover. Add the sausage meat, tomato
soup, onions and seasoning. Cover and
bake in slow oven for 4 to 6 hours, or
until beans are tender. Uncover during
the last hour of baking.

—MILDRED BROWN

SPIDER CORN BREAD
CASSEROLE

¥Y% cup yellow cornmeal

Y cup flour

2 tablespoons sugar

2 tablespoons melted butter

Y% cup milk

4% cup buttermilk or sour milk
ly teaspoon baking soda

1 egy. well beaten

] teaspoon salt

]

cup light cream

Mix in order given adding baking soda
to sour milk before combining with sweet
milk. Put batter in hot welloiled iron
skillet or casserole. Pour the cup of thin
cream over the batter after it is in) bak-
ing dish. Bake 20 minutes in) medium
hot oven. Serve with melted butter and
honey. A perfect supper dish served with
ham and egys along with spinach and
cullage checse pincapple salad.

—NMitprep DUECK

BRIDGE CHICKEN

8 slices pineapple

3 cups diced cooked chicken
11% cups diced celery

] cup buttered crumbs

2 cups thick white sauce

Combine well—scasoned white sauce with
chicken and celery. Pile about 34 cup of
this mixture on each slice of pincapple.
Shape into cones (upward to a point),
and sprinkle well with buttered crumbs,
May be prepared the day before and
stored in refrigerator. Bake 20 minutes
at 400°F.
—BeErtuA BRANDRETH