TUNA CASSEROLE

1 small onion, cut up small

1 tin Campbell’s mushroom soup
Rinse the tin with

4 tin of milk and add to soup

1 tin solid pack tuna
Saute the onion in your frying pan in
butter. Add the soup and tuna, which
has been broken up. Heat thoroughly.

Boil 1 package of egg noodles in salted
water until tender. Drain and add to
first mixture—pour into buttered casser-
ole, sprinkle with grated cheese and bake
about % hour at 350°F. Extra mush-
rooms (either canned or fresh) may be
added. Or chicken may be substituted for
the tuna.
—ELEANOR DALY

SALMON ALMOND CASSEROLE

4 tablespoons butter
14 cup slivered almonds (blanched)
4 tablespoons flour
lf% teaspoon salt
§ tablespoons lemon juice
13%4 cups milk
1 1-Ib. can of salmon

Melt butter, add almonds, stir until
lightly browned. Remove almonds, blend
in flour and salt into butter. Remove
from heat, stir in lemon juice, gradually
blend in milk and cook until thickened,
stirring constantly. Add half of browned
almonds. Place salmon in greased cas-
serole, pour sauce over fish, sprinkle re-
mainder of almonds on top. Bake in hot
oven 400°F. for 30 minutes. If preferred
tuna may be used in place of salmon.

—MARION BENTALL

TAMALE PIE

2 cams cream corm

2 cans solid pack tomatoes

1 can tamales (cut in pieces)

1 can chili beans or 2 cans kidney
beans

1 can mushrooms or | Ib. fresh mush-
rooms

6 or 8 large onions (more if preferred)

3 packages creamette noodles

1 Ib. ground steak made into small
balls

1 lb. pork sausage cut in pieces

10 cents of liver sausage
1 Ib. Canadian cheese (grated)
1 Ib. blanched almonds (optional)

Put moist ingredients into pan and heat.
Boil and rinse noodles, add to above.
Brown meats and onions and add with
some of the nuts. Spread cheese and
cracker crumbs on top and remainder of
the almonds shredded. Heat through and
brown. Serves about 40. Serve with salad,
potato chips and pickles.
—Cis BonEe

TUNA LOAF

1 loaf unsliced sandwich bread, remove
crusts and cut into 4 strips lengthwise.
Spread 3 bottom slices with butter and
soft cheese creamed together.
Filling:

1 can drained chopped tuna

6 hard boiled eggs, chopped

14 cup stuffed olives, sliced

3 tablespoons grated onion, mix with

4 pint mayonnaise
Put this mixture between layers of bread
and put together. Spread top and sides
of loaf with cheese and butter mixture.
Place in refrigerator overnight. Bake next
day in 425°F. oven for 20 minutes. Serve
sliced in 1 inch slices with the following
heated mushroom sauce:

1 can mushroom soup
14 cup milk
—LAuRA THOMPSON

BAKED SEA FOOD SALAD

1 cup canned crabmeat

cup cooked shrimp

¥% cup green pepper chopped
2 tablespoons onion grated
1 cup celery diced

3% cup mayonnaise

\4 teaspoon salt

Yg teaspoon Worcestershire sauce
1 tablespoon lemon juice

TOPPING

4 cup potato chips crushed
4 cup grated cheese

pew

Combine ingredients. Pile into  indi-
vidual serving shells. Sprinkle top with
potato chips and cheese. Bake at 350°F.,
30 minutes or until well browned.

—ETHEL DICKIE

SCALLOPED TUNA

4 cups sliced potatoes
1 teaspoon salt
3 tablespoons margarine
2 cups milk
Y% cup flour
1 can tuna, flaked
2 tablespoons prepared mustard
1 cup sliced onion
Pepper to taste

Cook potatoes in boiling salted water for
10 minutes. Drain. Melt margarine in
saucepan. Stir in flour, mustard, salt and
pepper. Add milk gradually and cook
over low heat, stirring constantly until
thick. Arrange potatoes, tuna and onion
alternately in greased 2-quart casserole.
Pour sauce over all. Bake in moderate
oven 375°F. for 45 minutes or until done.
Yield 6 to 8 servings.

—Doris HOLBROOK