ed

SUPPER DISHES

SHRIMP CASSEROLE
Margaret Craig, Red Deer, Alta.

2 lbs. shrimp, cleaned (if using canned
shrimp, about 1 lb. is sufficient), 4% cup
finely chopped onion, 1-2 garlic cloves
minced. Brown onion and garlic in 2
tablespoons butter.

Place this in a casserole and add the
following:

1 cup raw rice, 1 large tin tomatoes,
2 cups chicken broth or bouillon or
canned consomme, small piece of bay
leaf, 3 tablespoons chopped parsley
(may use dried), % teaspoon cloves, %
teaspoon marjoram, 1 teaspoon chili
powder, dash of cayenne, 1 tablespoon
salt, 4% teaspoon pepper.

Cover tightly and bake 1% hours
in 350-deg. oven.

2

TUNA CASSEROLE
(Supper Dish)
Deima Elliott, Sovereign, Sask.

1 cup quick cooking macaroni or rice,
14 cup chopped onion, % cup chopped
green pepper, 3 tablespoons fat or but-
ter, 2 tablespoons flour, 14%, cups milk,
1 can cream of chicken soup,
chopped pimiento, 1 can (6 or
flaked tuna.

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4 cup

Cook macaroni. Drain. Cook onion

and green pepper in fat until tender.
Add flour and blend. Add milk and
cook over low heat until thick. Stir

often. Stir in soup. Add remaining
ingredients. Pour into greased 8x12
casserole. Bake in 350- “deg. oven 40
minutes.

A ten-inch frying pan is suitable for _

cooking onions, etc., and blending all
ingredients. This dish may be warmed
up the second day.
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SALMON DELIGHT

Mrs. Andrew Finlayson, Saskatoon, Sask.

2 cups sifted flour, 4 teaspoons baking
powder, 4 tablespoons butter cut in with
pastry blender, % cup milk.

Mix well, toss on floured board and
pat into oblong shape % inch thick.
Drain and pick over 1 can salmon.
Spread over biscuit © dough. Add salt
and pepper, diced onion, 1 tablespoon

green pepper and 2 tablespoons meltedarxt®
oa

butter. Roll up as for jelly roll.
slices. Bake in greased muffin tins at
450 degrees for 20 minutes. Serve with
egg sauce.

Egg Sauce
2 tablespoons butter, 2 tablespoons

flour, 1 cup milk, salt and pepper and
paprika, 1 egg (hard cooked).

35

Blend melted butter, seasonings and
flour. Add milk slowly. Cook in double
boiler until thick. Add egg, cut up

finely. By. MIN

FISH NOODLE CASSEROLE
Margaret Brunsdon, Assiniboia, Sask.
1 8-0z. package egg noodle, cooked as
_ directed on package, . 1 can tuna fish
' (lobster, shrimp or “salmon), 1 can
mushroom soup, 1 cup milk, butter, salt

and pepper.

To drained noodles add tuna, soup,
milk and seasoning. Put in buttered
casserole and dot with butter. Bake
45 minutes at 325 degrees. Serves 4-6.

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“TUNA FISH DISH
Kay Delarue, Toronto, Ont.
1 10c bag of potato chips Sate
14% cups crushed), 1 tin (7 oz.) of solid
packed tuna fish, 1 tin sweet pimiento,
1 tin Heinz mushroom soup (condensed).
Pat layer of chips in casserole. Alter-
nate layer of other three ingredients
until dish is full. Bake in a moderate
oven 350 degrees for % hour.
Tt
be TUNA BUN S
maret Craig, Red Deer, Alta.
ted cheese, 3 hard cooked

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1 tin tuna (flaked), 2
2
2

green pepper,
tablespoons ch stuffed olives,
tablespoons cho

chopped sweet

. F. oven ty a

until filling heated and chee
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— melt.
SALMON LOAF , .
Win Beirnes, Calgary, Alta.

1 small can — i. egg, 1 a 4
cracker crumbs, cup milk,
amounts of DUigaiie. paprika, salt ied
pepper. a |

Remove bones from ,safmon, add
beaten egg, seasoning, cracker crumbs
and milk. Bake in buttered =
20-30 minutes. Good with. freq

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SUPPER DISH
(Salmon)

Eva Davy, Toronto, “Ont.

Slice cold boiled potatoes and mix
with thick cream sauce. Place in but-
tered baking-dish 1 layer of potatoes,
1 layer of peas, 1 layer of salmon. Re-
peat until dish is full. Top with but-
tered bread crumbs and heat thoroughly
in moderate oven.

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