SALMON POT PIE

tbsp. butter or margarine
tbsp. minced onion

tbsp, flour

cup water

cup milk

tsp. salt

tbsp. lemon juice

tsp. paprika

cup diced celery

cups canned salmon

DP RHEE RP RP OR &
vy

Melt butter. Add onion and celery
and cook for 2 minutes to brown
slightly. Stir in water, milk and
juice from canned salmon. Stir and
cook until thick and smooth. Add
remaining ingredients with salmon
broken into large pieces. Pour in=
to greased casserole and top with
biscuit dough rolled thin. Bake
from 20 to 30 minutes at 400°.

- Fe. Ae Cartwright.

SPANISH TONGUE

Boil a pickled tongue until tender;
skin and place in roasting pan and
cover with the following sauce:

Spanish onions

tbsp. flour

tbsp. fat

green pepper

can tomato soup

tsp. Kitchen Bouquet

tsp. sugar

salt, pepper, paprika to taste

BPP EME

Fry onions in the fat until golden
brown; add the green pepper and
flour and just enough boiling water
to make a fairly thick gravy; stir
well. Add the Kitchen Bouquet, soup,
sugar and seasonings, a little more
boiling water if too thick, and
pour over the tongue. Cover tightly
and roast in 350° oven for 1 hour,
basting every 15 minutes.

YORKSHIRE PUDDING

1 cup flour

1 cup fresh milk
salt and pepper

2 eggs

Mix well. Put in muffin tins that
have been warmed and greased. Bake
in 400° oven until golden brown -
45 minutes.

- Mrse Fe Je Amstutz. :

SAUSAGE TAMALE P

Sausage Base:
1 lb. pork sausage
1/2 cup choppéd onion
1/2 cup chopped green pepper
2 cans red kidney beans
1/2 cup chili sauce
2 1/2 cups canned tomatoes
1 tsp. salt

Brown sausage in frying pan. Drain
off all but a few tablespoons of
fat. Add onion and green pepper.
Cook until brown. Cut sausage in
pieces, add with other ingredients
to onion and green pepper. Cover
and simmer 30 minutes. Pour into
e-quart casserole.

JUICYBURGERS
Camp Cookery:
lL lb. ground beef
1/2 cup chopped onion

- 2 tbsp. fat

1 10-0z. tin chicken gumbo soup
2 tbsp. catsup
2 tbsp. prepared mustard
1/2 tbsp. salt
pepper to taste

Brown beef and onion in fat. Add
remainder of the ingredients.
Simmer uncovered on your Coleman
for 50 minutes or until most of
the juice has disappeared. Serve
between hamburger buns.

- Mona Hyslop.