POTATO PUFFS

Take cold roast beef of any kind and
mince fine. Season with salt and pepper
and moisten with gravy. Take cold
mashed potatoes, make into a paste with
an egg and roll out with flour until it
does not stick to rolling pin. Cut into
rounds with a saucer, put some of the
meat on one half of the round and fold
the other half over like a puff. Close
neatly and fry in dripping until nice and
brown.
—KITTY VICKERS

MUSHROOM TIMBALES

1 cup chopped mushrooms
1 cup mushroom stock or milk
2 eggs
4 cup soft bread crumbs
lf4 teaspoon salt
lg teaspoon paprika
Few grains cayenne
1 tablespoon melted butter

Beat eggs until light. Add other ingredi-
ents and pour into buttered molds. Set
in pan of water and bake in 350°F. oven
until firm. Serve with Bechamel sauce.

Bechamel Sauce

2 tablespoons butter

3 tablespoons flour

l% teaspoon salt

14 cup mushroom stock

4 cup chicken stock

Few grains pepper

14 cup thick cream
Cook together all except cream until it
is thick. Add cream just before serving.

—Doris TRITES

STUFFED BAKED AVOCADO

2 large avocados, halved
114 cups medium cream sauce, well
seasoned
114 cups diced cooked chicken
1 cup mushrooms, sliced and cooked
lightly in butter
1 tablespoon each, finely chopped
onion, celery, and green pepper
(optional)
1 cup buttered bread crumbs
4 cup grated cheese

Sprinkle avocado halves with lemon juice
and salt, place in individual casseroles or
in open baking dish. Combine cream
sauce with chicken, mushrooms and sea-
sonings. Pile on the avocado halves, top
with the crumbs and cheese and bake
in moderately hot oven until crumbs are
nicely browned. Don’t be afraid you
won’t like cooked avocado, they are not
in the oven long enough to change the
flavor or texture.
—CLARA LEITH

NEW ORLEANS JAMBALAYA

1 doz. oysters

1 Ib. shrimps

2 tablespoons butter or lard

1 large onion

1 cup highly seasoned tomato sauce

1 teaspoon salt

1 red pepper

l~ teaspoon black pepper
Scald oysters. Scald shrimps, and if not
cooked, peel. Heat butter or lard in large
pot. Fry the shrimps and oysters in the
fat. Then add onion, minced, and f
until yellow. Add tomato sauce and coo
a few minutes. Wash 2 cups rice and f
until it becomes coated. Add salt, blac
and red pepper. Mix thoroughly and add
3 cups water. Cook slowly, cover for
about 14 hour. Serve in a large tureen
or bowl.

—MILDRED BROWN

MINCED CLAM DISH

Cook one package broken (not too short)
spaghetti in boiling salted water. When
tender, drain. Make two cups well sea-
soned light cream sauce and add two cans
minced clams. Put in casserole with
spaghetti and add seasoning to taste.
Cover with buttered crumbs and bake
until the sauce is bubbly and the crumbs
brown.
—NELLIE NICHOLSON

PINEAPPLE PORKETTES

1 Ib. ground raw ham

1 egg

2 cups mashed, cooked, seasoned
sweet potatoes

8 slices pineapple, split into two thin
slices each

8 strips bacon

Make 8 thin patties of the ham and egg,
and 8 thin patties of sweet potato. Place
one of each between two thin slices of
pineapple, wrap strip of bacon around
each Porkette. Bake 1 hour at 350°F.

—CLARA LEITH

STEAK CASSEROLE

21% Ibs. round steak minced
1 can spaghetti
1 can cream of tomato soup
1 16-0z. can mushrooms
Onions chopped

Sear the steak, leaving in fairly large bits,
add salt and pepper and chopped onion.
In bow! mix soup, mushrooms, meat, and
lastly the spaghetti so as not to break it
up too much. Place all in greased cas-
serole, top with rolled cornflakes and
grated cheese. Bake in 325°F. oven about
1 hour. Good supper dish.

—EpDNA GARBUTT