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CASSEROLES, ONE DISH MEALS

SCALLOPED CHICKEN

1 (7 oz.) can chicken, 1c. Northern Dairies milk
diced 2 Tbsp. Northern Dairies butter

1/2 c. diced celery 2 Tbsp. flour

1 slice onion, diced 6 or 7 slices toasted day old

1 chicken bouillon cube bread

1/2 tsp. salt soft Northern Dairies butter

1/8 tsp. poultry seasoning 1 Tbsp. chopped parsley,

optional

Drain the chicken and add enough water to the juice to
make 11/2 cups. Simmer the celery and onion in this broth
with the bouillon cube for 5 minutes. Add the next 3 ingredients,
then whisk in a smooth mixture of the butter and flour. Cook
until thickened, then add the diced chicken and set aside. Spread
the toast with the soft butter, cut into cubes to make 2 1/2 cups.
Sprinkle half the toast in the bottom of a greased 9 x 6 inch bak-
ing dish or 1 1/2 quart casserole. Add the chicken mixture and
parsley. Spread the remaining toast on top. Bake at 375 degrees
for 30 minutes. Serves 6.

Mary Towes

NOODLE MEDLEY

A good recipe for church suppers.

1 lb. ground beef salt and pepper

1 c. diced onion 1 tsp. shortening

3c. diced celery 1 c. diced green pepper

|] large can red kidney 1 pkg. curly noodles
beans 6c. tomatoes (2 cans)

1 can mushroom soup 2 tsp. chili powder

Heat grease in skillet. Saute meat, onions, green
peppers and celery until lightly browned. Add remaining ingredi-
ents and seasoning. Cover skillet tightly, turn burner to high
until mixture steams, then turn down and let simmer for 20 min-
utes.

Jean Davis

TUNA CASSEROLE

1 can chunk style tuna 1 can Chow Mein noodles
1/4 lb. cashew nuts, 1/2 tsp. salt
salted 1/8 tsp. pepper

1 can mushroom soup, undiluted

321 -9- Prince George; B. C.