ENTREE

I layer of potatoes

I] layer of onions

I cup boiled rice

1 tb. hamburger steak

1 tin tomatoes
salt and pepper to taste
a little melted butter

Place in casserole and bake | to 144 hours.
—KITTy VICKERS

HAM POT PIE

2 cups diced left-over ham
} can whole kernel corn
2 large raw potatoes, diced
I small onion, chopped
Y™ teaspoon mustard
Y teaspoon paprika
1% cups medium white sauce or
I can mushroom soup to which
Y% cup milk has been added

Combine all ingredients and bake in well-
greased casserole for 30 minutes at t0°F,
Then cover with baking powder biscuit
dough and bake 15 or 20 minutes longer
at 40U°F.

—ELEANOR TARLING

LUNCHEON DISH

1 can asparagus soup -
(Tomaio or pea soup may be uscd)

T can milk

4 egss

3 tcaspoon salt

4 teaspoon pepper or to taste

Y cup grated cheese
Blend soup and milk, pour over slightly
beaten eggs, add salt and pepper. Pour
into buttered casserole and sprinkle with
grated cheese. Bake in a pan of water
for | hour at 325°F. or until set. Serve
at once. Serves four to six.

—EpNA OrR

SCALLOPED HAM AND
CELERY

53 tablespoons butter

3 tablespoons flour

2 cups milk

Y teaspoon salt

2 cups cooked ham, chicken or turkey

(finely chopped)

2 cups celery (cut into L-inch pieces)

] cup grated cheese

Y% teaspoon paprika
Melt butter, blend flour, add milk and
cook, stirring constantly until thick. add
salt. Arrange ham and celery in alternate
layers in casserole, pour the white savwce
over and sprinkle with cheese ant
paprika. Bake in 350°F. oven for 30
minutes.

—ETHEL M. Woops

CABBAGE ROLLS
large cabbage leaves
Ib. ground raw becf
cup cooked rice
teaspoon minced parsley
ess
cup milk
cup finely chopped onion
teaspoon salt
teaspoon pepper
tablespoons fat
tablespoons brown sugar
can condensed tomato soup
bay leaf
whole cloves
Remove lIecaves from large cabbage. Pour
boiling water over them and Ict) stand
until wilted. Drain well. If centre stalks
large pare down,
Combine beel, rice, parsley, egg, milk,
half the onion, salt and pepper. Place
large spoontul mn centre of cach cabbage
leaf, wrap tightly envelope fashion.
Place rolls in greased casserole, sprinkle
With sugar, cover with soup, water, re-
maining onion, bay leat and cloves. Bake
at 350°F. L to ly hours. Makes 6

crvings.
s 8 —J&ssiE CLELAND
—Courlesy of B. Lavack

oad at
DON pet pet tet tees ND

MUSHROOM RICE CASSEROLE

2 cups diced cooked meat

I can mushroom soup

1 cup cooked rice (Y% cup uncooked)

Scasonings to taste
Combine rice and meat and turn into a
greased baking dish. Pour over mushroom
soup, which has been beaten smooth. Lop
with buttered bread crumbs or crumbled
cereal flakes. Brown 30 minutes in hot
oven about 400°F.
—KaeE SEABROOK

SPANISH SPAGHETTI

AND LIVER

(Helpful to anyone who has difficulty
getting children to eat liver)
1 tb. liver
Y onion
2 tablespoons fat or oil
I can tomatoes
Y2 green pepper
1 clove garlic
I cup mushrooms
1 teaspeon salt
Pepper to taste
Brown slightly in oil, the onion, green
pepper, mushrooms and _ garlic.
Remove and saute lightly, the liver cut up
small and floured. Add onion, etc., sea-
sonings and tomatoes. Simmer geutly for
15 to 20 minutes. Pour over 3 cups
cooked spaghetti and serve.

—BEVERLEY LECKY