TUNA FISH CASSEROLE J. Steinhauser
2 cans tuna fish (drained) 3 hard boiled eggs, sliced
1-1/2 Tbsp. lemon juice 1 c. cream of mushroom soup
1 c. chopped celery 3/4 c. mayonnaise

1 Tbsp. grated onions 1 c. crushed potato chips

Arrange tuna evenly in buttered casserole dish. Combine lemon
juice, celery, onion, and sprinkle over tuna. Arrange sliced
eggs over this. Stir soup and mayonnaise together, pour over
eges, top with crushed potato chips. Bake in 400 degree oven
for 25 minutes. Makes 6 servings.

CHICKEN AND MUSHROOM CASSEROLE
Mrs. Sylvia Blackwell

1 frying chicken, cut up 2 Tbsp. oil
1/4 lb. lean bacon, cut into 3 Tbsp. flour
1-inch pieces 1/4 tsp. mixed herbs
1/2 lb. mushrooms 3c. water
2 medium sized onions, Salt and pepper
chopped

Fry the bacon, mushrooms, and onion until bacon is golden.
Transfer to casserole. Fry the chicken in the bacon fat plus

2 Tbsp. oil, just till it is browned on both sides. Transfer this
to casserole. Add 3 Tbsp. flour to the oil remaining in the fry
pan, mix well, then gradually add 3 c. water, making a thick
sauce. To the sauce, add the mixed herbs, then season with
salt and pepper to taste. Pour sauce over chicken and stir
contents. Cover and bake at 350 degrees for 1-1/2-2 hours.

GERMAN CABBAGE ROLLS Margaret Eberle
3 heads cabbage, firm and 3 large onions
large 6 stalks celery
4 lbs. lean hambruger 2 eggs
2c. Delta Rice 1-1/2 Tbsp. salt
1 jar wine sauerkraut 1/2 tsp. pepper
2 tins tomato soup and 2 Dash of garlic salt

cans water

Put rice in sieve and wash under tap by stirring while water runs
through and is light milky in color. Put in saucepan and cover
with water. Boil 3/4 done. Put into large mixing bowl. Take
out heart of cabbage by cutting 1/2 depth of head all around
heart, lift out. Use kettle large enough that water covers
cabbage. Put on to simmer, and as leaves soften, take off.
Grind onions, celery in chopper. Pour into rice, add salt,
pepper, garlic salt and lightly beaten egg. Mix with rice.
Add hamburger meat and mix thoroughly. Place cabbage
leaf on cutting board, cut thick end across bottom of leaf and
along each side of spine and discard. If leaves are large, cut
-38- Gibsons, B. C.