SALMON LOAF

2 cups cooked fish (canned 2 tsp. or more instant onion |

salmon) flaked 1 tsp. lemon juice
1 cup bread crumbs 2 eggs
1 tsp. salt ¥Y% cup milk
4 tsp. paprika 1 tbsp. chopped parsley

Mix all together; more milk may be used for drier fish. ‘Turn
into buttered casserole; cover. Oven poach or steam until firm in
centre—about ¥2 hour. Serve hot with a sauce, if desired, or cold on

lettuce. Bake at 325 - 350 degrees. |
Anne Finley

TUNA ASPARAGUS PIE

3 sprigs parsley V4 tsp. sage
6 crackers Yq tsp. salt
14 cup margarine 2 7-oz. cans tuna fish
12 -ounce can asparagus tips 1 cup cooked noodles

Chop parsley fine, roll crackers into small pieces. Melt margar-
ine and mix with crackers. Drain asparagus. Add sage, salt and
parsley to tuna and noodles. Put layer of asparagus in bottom of greas-
ed casserole. Cover with half of tuna mixture. Put remaining aspara-
gus on top, and cover with rest of tuna mixture. Sprinkle cracker
crumbs over top. Bake at 350 degrees for 30 minutes. Serves 5 - 6.

Iris Young
TUNA CASSEROLE
1 can tuna 1 can drained peas
1 can of cream soup 4-6 hard-cooked eggs

Potato chips or buttered bread crumbs

Combine first four ingredients and put in casserole. Top with
chips or -rumbs. Bake at 350 degrees for one hour.
Claire Campbell

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