EDITH ADAMS’

12TH ANNUAL PRIZE COOK BOOK 21

SAUSAGE NOODLE CASSEROLE

1 pound pork sausage
1 package (1 pound) quick-cooking
noodles
1 can vegetable soup
4 tablespoons water
1%4 cup grated cheese
14 cup crushed corn flakes
Salt and pepper to taste
Fry sausage until brown and cut in
pieces. Cook noodles as directed on pack-
age. Heat vegetable soup with 4 table-
spoons water. To well-drained noodles
add cheese, soup and seasonings. Alter-
nate layers of noodle mixture and sausage
in casserole, having noodles on top. Top
with corn flakes and sprinkle 2 tablespoons
of sausage fat over all. Place in moderate
oven for 15 to 20 minutes to heat through
and blend flavors.
“This tasty change for Sunday night
supper is always welcome in our house.”
Mrs. George E. Beech, 2929 West
Twenty-third Avenue, Vancouver, B. C.

SWEET-AND-SOUR
LUNCHEON LOAF

14 cup seedless raisins

344 cup water
1%4 teaspoons cornstarch

% teaspoon dry mustard

12-o0z. can of bologna

3 tablespoons dark brown sugar
14 teaspoon salt

Few grains pepper

1 tablespoon vinegar

Simmer raisins in the water for 5 min-
utes. Combine cornstarch, mustard, sugar,
salt, pepper and vinegar. Stir into raisins
and water and cook over moderate heat,
about 3 minutes. Place luncheon meat on
a greased pie pan. Pour raisin sauce over
and bake in moderate oven 30 minutes,
basting occasionally. Serve hot.

“In these days of such high prices, it’s
wonderful to serve a dish that costs so
little and is tasty as well.”

Jean Macgregor, 631 Margaret Street,
Alberni, V. I., B. C.

SUDDEN COMPANY PEACH SALAD

3-oz. can of devilled ham
3-oz. package cream cheese
8 canned peach halves, drained
Mayonnaise or salad dressing
Blend the devilled ham and cream
cheese. Spread the ham mixture on four
peach halves. Top each with another peach
half. Chill. Serve in lettuce cups and top
with mayonnaise. Makes 4 servings.
“A ‘quickie’ when company comes.”
Mrs. C. M. Sims, 1674 Springer Ave.,
Capitol Hill, Vancouver, B. C.

RUM TUM TIDDY
1 can condensed tomato soup
1%4Z pound Canadian cheese, grated
14 teaspoon dry mustard
1 egg, slightly beaten
8 slices toast

Heat the soup and cheese over hot
water. Stir until the cheese is melted, add
mustard and the beaten egg. Mix well
and cook for 10 minutes. Serve hot on
toast.

“Rum Tum Tiddy is delicious for the
12 o’clock snack or after the bridge party
—different, tasty and easy to prepare.”

Mrs. J. R. Lukach, 1054 East Eleventh
Avenue, Vancouver, B. C

SPAGHETTI CON CARNE
'%4 pound sausages
%4 teaspoon minced garlic
14 cup minced onion
1 tin of tomatoes (No. 2%)
1 teaspoon salt
Dash pepper
1 teaspoon chili powder
1 can lima beans (No. 2)
2 tins spaghetti
Saute the sausages until brown. Remove
from pan and drain. Brown the onions in
the fat. Place all the ingredients in a
greased casserole and mix thoroughly
together. Bake for about 25 minutes in a
moderate oven.

VEGETABLE SOUP-MEAT PIES

Line muffin tins with pastry and fill with
undiluted vegetable soup (the brand with
the most vegetables in it). Add a few
pieces of cooked left-over meat. Top with
pastry, prick with fork and bake until the
pastry is nicely browned..

“These make lovely vegetable-meat pies
and are really delicious, either hot or cold.
They pack nicely in lunches.”

Mrs. W. A. Hall, 1740 Oxford Street,
Lynnmotrr, B. C.

SAVORY LIMA BEANS
(Pressure Cooker)
1 pound lima beans, soaked overnight
1 can tomato soup
14 can water
1 tablespoon Worcestershire sauce

Place the above ingredients in a pressure
cooker and cook for 25 minutes. This is
delicious served with bacon, sausages or
pork chops.

“IT have a houseful of men and this is
what I serve them on a Saturday night
and they always come back for more. It’s
a wonderful tasty dish and stretches your
meat too.”

Mrs. W. H. Hawkins, 3155 West Eighth
Avenue, Vancouver, B. C.