BAKED CHICKEN SUPREME (Continued)

hour. Meanwhile, cook mushrooms in remaining 3 tablespoons
butter. When chicken is tender, add cooked mushrooms and the
erapes. Cover and bake 10 minutes longer until grapes are just
heated. Makes 6 to 8 servings.

Mrs. W. Ninnis

VEAL STEW
2 lb. cubed veal 1c. Dairyland sour cream
1 onion ] can consomme
1/2 c. chopped fresh 1/2 c. white wine
parsley 1 #2 can whole mushrooms

Brown floured veal with onion and chopped parsley. Add
rest of ingredients and cook 2 1/2 hours at 350 degrees. Add
carrots last hour and then potatoes.

Mrs. W. Brewer

LASAGNE
1/3 c. olive oil 1 (28 oz.) can tomatoes
1 medium onion, chopped 1 (6 1/2 oz.) can tomato paste
1 Tbsp. chopped parsley 2tsp. sugar
2 lb. ground round steak ltsp. salt
8 good sized chopped mush- 2 bay leaves
rooms 1/4tsp. oregano
2 cloves garlic, chopped, 1/2 lb. lasagne (wide macaroni)
optional 6 oz. Mozzarella cheese

1/2 lb. Ricotta cheese (Italian cottage)

Heat oil and add onion, parsley and mushrooms and garlic.

Saute, stirring until soft but not brown. Add meat and brown.
Add tomatoes, paste and seasonings. Cook slowly 45 minutes un-
covered. Sauce should be thick.

Cook lasagne in boiling water for 40 minutes. Adda few
drops of oil to keep it from sticking. Brush a large pan with
Fraser Valley butter. Layer lasagne, Ricotta, Mozzarella and
tomato sauce. Sprinkle with Parmesan cheese. Repeat until pan
is full. Bake in 350 degree oven for 25 minutes. Serves 10.

Mrs. J. A. G. Wilson

SUMMER BEEF STEW

1 1/2 lb. ground beef 2 tsp. salt

1/4 c. raw rice 1/8 tsp. pepper

1/2 c. chopped onion 2 (8 oz.) cans tomato sauce
1 tsp. Worcestershire sauce 1/4tsp. thyme

-18- West Vancouver, B. C.

= Se ee