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QUICK ESCALLOPED POTATOES (Continued)

moderate temperature (350 degrees) for 35 minutes, or until pota-
toes are tender, the creamy liquid bubbles up almost over them,
and the potatoes are a tempting brown on top. Serve hot.
This recipe can be very easily halved for the smaller
family.
Mrs. Ken Toews

SPANISH RICE

1/2 lb. bacon salt

1 onion pepper

3/4 c. rice paprika - optional

1 can tomatoes 1 small tin pimentos - optional

Cut fine and fry onion and bacon in large frying pan. Cook
rice in salt water. Drain and add to bacon and onion. Add toma-
toes and seasoning and pimentos, if desired. Allow to simmer
for a few minutes. Serve.

Mrs.J. W. Fast

MACARONI SUPPER DISH

1 1/2 c. scalded milk 1 1/2 c. grated cheese
1c. soft bread cubes 1/2 tsp. salt
1 Tbsp. minced onion 1/8 tsp. pepper

1/4 c. butter or margarine 3 beaten eggs

1 c. cooked 7 Minute macaroni

Pour scalded milk over soft bread cubes in a roomy bowl.
Have the minced onion and melted butter ready to add. Stir them
into the bread and milk mixture. Add the grated cheese and salt
and pepper and mix lightly.

Then add your eggs which have been beaten till they are
foamy (don't overbeat). Now, add your cooked macaroni and mix.
Put into a greased baking dish and bake at 325 degrees for 50 min-
utes.

Mrs. Jac. D. Bartel

CORN SCRAMBLE

12 slices side bacon 1 small onion
1 tin whole kernel corn D eggs
3/4 tsp. salt dash of pepper

Fry bacon until crisp. Lift out and keep warm. Pour off
all but 3 Tbsp. fat, add the minced onion and cook until tender.
Add corn and fry about 3 minutes.

586 -9- Steinbach, Man.

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