HAM AND PINEAPPLE DISH (Continued)

Pour over ham. Cover; bake in moderate oven (350 degrees)
50-60 minutes, basting frequently. Serves 6.

NORA'S TUNA CASSEROLE Nora Haley
1 pkg Creamettes (prepare 1 tin mushroom soup

as on package) 1/2 tin milk
1 small tin of tuna Little seasoning

Cook Creamettes. Open and drain tuna and break it up. Stir
the tuna into the cooked Creamettes. Open tin of mushroom
soup and beat until creamy and smooth. Add the milk to the
soup and mix. Add this mixture to the Creamettes and tuna.
Stir and put into a greased casserole dish. Sprinkle with
buttered bread crumbs. Bake for 20 minutes at 325 degrees.
Variation: Salmon may be used in place of tuna and green peas
may be added for color.

SALMON WITH STUFFING Lu MacKay
1 can of salmon 1 small recipe of stuffing
Sauce: 1/2 tsp. salt

3 Tbsp. butter 2c. milk

3 Tbsp. flour 1 hard boiled egg

Pack half the stuffing into a greased loaf pan. Cover this with
the salmon and top with remaining stuffing. Bake for 25
minutes in moderate oven. Serve with prepared sauce and
garnish with egg. You may use 6 oysters and can of lobster
for the filling.

WESTERN CASSEROLE Marjorie Littlejohn
1 lb. canned salmon Salt and pepper to taste

1/4 c. green onion 1 can mushroom soup

1c. diced celery 1 can chow mein noodles

1 c. chopped walnuts 1/4 c. water

Flake salmon and combine green onion, celery, nuts and
seasonings. Mix soup and water and add to salmon mixture.
Plate in 1-1/2 qt. casserole. Sprinkle reserved noodles
over top and bake in 325 degree oven for 40 minutes.

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-40- Gibsons, B. C.