BARBECUED PORK CHOPS

double loin pork chops 1/2 tsp. dry mustard
lc. catsup 1 onion
1/4 c. brown sugar 1 lemon

1/4 c. Worcestershire sauce

1. Brown pork chops on both sides.

2, Place in large casserole and bake at 375 degrees for
3/4 hour.

3. Cover with thin slices of onion and lemon.

4, Mix catsup, brown sugar, sauce and mustard and
pour over chops.

5. Place top on casserole and cook for 1/2 hour.

Mrs. J. House

SALMON AND ALMOND CASSEROLE DELUXE

2 (1/2 lb.) cans salmon 3 Tbsp. chopped green pepper
2c. cooked rice 2 cans cream of mushroom soup
2 Tbsp. Fraser Valley 2c. Dairyland milk

butter or margarine 2 1/2 c. potato chips
1 large onion 2/3 c. blanched almonds

Preheat oven to 375 degrees. Grease large casserole. In
mixing bowl put salmon with liquid. Flake fish and mash bones.
Add rice and combine lightly. To butter, add onion, chopped,
and the chopped green pepper. Fry until tender and mix lightly
with salmon and rice. Into bowl, containing mushroom soup,
gradually blend in 2 cups milk.

Prepare potato chips and place half quantity in greased
casserole. Cover with alternate layers of salmon mixture and
soup mixture. Cover with remaining potato chips. Sprinkle with
2/3 cup almonds. Bake uncovered for 45 minutes. Yields 8-10.

Mrs. K. Lyons

CHOPSTICK TUNA

1 can cream of mush- 1 can sliced celery

room soup 1/2 c. salted toasted cashews
1/4c. water 1/4c. chopped onion

2c. Chow Mein noodles dash pepper

1 can tuna

Combine soup and water; add 1 cup noodles and flaked tuna,

celery, cashews, onions and pepper. Place in ungreased baking
dish. Sprinkle remaining noodles on top; bake at 375 degrees 20

minutes. Garnish with drained, canned Mandarin orange sections.

Mrs. H. F. Biehl

-12- West Vancouver, B. C.

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