pan, Heat turning squares to brown lightly. Top each with
Spanish Creole Sauce,

SPANISH CREOLE SAUCE

4 tbsp. butter 2 onions, sliced
| green pepper, chopped 2c, canned tomatoes
l tsp. salt 5 tsp. paprika

Melt butter, add onion and pepper and cook until very
lightly browned, Add tomatoes and seasonings and cook
slowly until vegetables are tender. Serve hot over corn-
meal cheese squares. Yield: 25 c. sauce,

Kay Carruthers

STUFFED EGGPLANT

2 egg plants 2 tbsp. grated cheese,

l egg Parmesan
lc. grated bread crumbs | tbsp. parsley

salt and pepper to taste

Cut each egg plant into quarters. Cook for 5 mins, in
boiling salted water, Drain. Remove pulp from eggplant
and chop fine, Beat egg, add chopped pulp and all other
ingredients, Mix well. If too dry, add a little tomato
juice, Stuff eggplant. Roll in flour and brown in hot oil.
Arrange in casserole, add one cup of tomato juice, Bake
in oven 375 - 15 mins.

Catherine D. Iaci

ASPARAGUS FRITTERS

2 eggs lc, milk
I tsp. salt | tbsp. grated cheese
2¢,. flour 1 tsp. baking powder

2c, asparagus, cut in 1"' pieces

Boil in salted water until tender, not soft.
(continued)
11-Vancouver, B.C.