CHICKEN NOODLE
CASSEROLE

214 cups cooked noodles (medium fine)
3 eggs, cooked hard
114 cups cooked chicken
I teaspoon celery salt
¥g teaspoon pepper
1 can chicken soup
14% cups milk
4 cup soft bread crumbs
Method: Cook noodles and place 4
noodles in casserole along with half the
chicken and half of the eggs. Sprinkle
with seasoning. Combine soup and milk
and pour half over noodle mixture. Re-
peat. Sprinkle buttered bread crumbs on
top. Bake 30 minutes at 350°F. Makes

5 or 6 servings.
8 —JEAN DAVIDSON

CRAB A LA MARYLAND

1 can cream of chicken soup
1 can mushroom soup
4 cup milk
1 tablespoon chopped onion
1 cup or | can chicken
1 cup or I can crabmeat
1 can mushrooms
pepper and salt to taste

Heat and serve over noodles or rice, or
bake until light brown with buttered

prienameaiieaalies —GRETA BOWERS

CHILI CON CARNE

2 tablespoons bacon dripping
1 Ib. ground round steak

1 large green pepper
1 large onion

Break meat in small chunks, and brown
in bacon dripping. Add green pepper and
onion which have been chopped fine.
Cook about 14 hour, then add 1 large
tin tomatoes and 3 teaspoons chili pow-
der mixed with a little juice from the
tomatoes. Bring to boil and add three
15-oz. tins Libby’s baked beans. Cover
and heat thoroughly either in the oven
or on top of stove. Amount of chili can
be varied according to taste. This makes
about 10 servings.

—MAary OGILVIE

CREAMED CHICKEN

Creamed chicken ready in 5 minutes. Heat
together:
1 can Campbell’s cream of mushroom
soup
Y% cup milk
1 cup diced cooked chicken
Serve on a crusty biscuit.

—VIOLET JONES

Good Cooks Everywhere

WINNIE McLEAR, Food Editor
featured regularly in

The Vancouver Province

Winnie McLear’s

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