Co Rage Twenty. <° we RES Oe Re ta eet Ta MAP ISANE ahs ASC ; } | in FE CR em ‘THE VANCOUVER SUN SEVENTH ANNUAL COOK BOOK | ae t Ham and Macaroni 2 tablespoons butter ae, teaspoon. salt 2 tablespoons flour ¥% teaspoon paprika 1 cup strained cooked to- 2 cups cooked macaroni : matoes — 1-3 cup buttered crumbs _ 1 cup minced ham | % cup grated cheese. Melt butter and add flour; stir in strained tomatoes. Add salt and paprika and cook until slightly thickened. Put layer ‘macaroni in greased casserole or baking dish, then a layer of minced ham. Repeat layers until all macaroni and ham are - used. Pour tomato sauce over them and cover top with but- tered crumbs. Bake in a pan of warm water in fneiiolbate oven (350 de- grees F.) for about 2C minutes. After removing from oven, he with grated cheese. Serves 6. % & * Mrs. Chas La Fleur, 213 Armstrong Avenue won a prize for ig nutritious dish. : Sdachete Casserole y% package spaghetti % pound grated Canadian - teaspoon dry mustard cheese Salt, pepper to taste 1 cup tomato soup 1 cup hot water, or less Cook spaghetti in salted boiling water till tender, blanch -and drain; mix with cheese and mustard, put into buttered casserole; cover with tomato soup diluted with enough water to nearly cover. Cover casserole while in moderately hot oven (375 deg.) for part of cooking, bake at least half hour. Serve piping hot with buttered toast triangles and green tomato pickle. © This casserole dish is quite substantial enough to serve for a winter meatless dinner. It won a $1 prize for Mrs. A. Ingleby, P.O. Box 293, Merritt. Halibut and Cheese Casserole % cup butter bread crumbs 1 cup grated cheese . : % teaspoon. Worcestershire 2cups thin seasoned sauce white sauce 2 tablespoons lemon juice Cook halibut for 10 to 15 minutes in boiling water, adding _ 1 teaspoon vinegar. Drain, remove skin and bones and flake. _. Cook noodles in boiling salted water about 10 minutes, sesh cab _ pour cold water and drain again. Make a white sauce, add 12 cup grated .cheese, Warbhester: shire sauce and lemon juice and cook until cheese is melted 2 pounds fresh halibut 1 cup fine noodles and sauce is smooth, stirring constantly. Line greased cas- - serole with half of remaining cheese, add layer of the noodles, _ fish and sauce and repeat the layers. Top with remaining % cup cheese and sprinkle with buttered crumbs. Bake in a _ 325°F-350’F oven about 15 minutes. Serves 4 to 6. This fresh fish recipe won a prize for Mrs. H. M. Sum- mers, Cavona Street, Nanaimo. Salsbury Casserole 1 pound salsbury steak 1 egg, beaten 1 medium onion, minced '“Peprer to taste 1 large carrot, grated raw 1 tablespoon butter. 2.3 teaspoon salt _, Place above ingredients in baking dish and work together ) Guaeaae uly with fingertips Add a tablespoon or two of your favorite homemade pickle or relish, if desired. Bake in moderate oven (350 deg. F.) for _ 50 to 60 minutes. This is good served with baking potato and = buttered beets. Serves four. A 3 _ The recipe won a prize for Mary M. Johnson, Vancouver u Heights P.O. this tasty rarebit. _. Mushroom Cheese Rarebit In a double boiler make a cream sauce of: ix dablespoons butter 1 cup milk a. tablespoons flour Then add: , 3 1 tablespoon tomato tsup 1 can mushroom soup ca Dash of pepper. a er ‘Worcestershire Heat thoroughly; remove from fire and stir in 1 cup of | - grated sharp cheese. Stir until smooth and serve on crisp toast. : Serves 6. : Mrs. Ed. Harries, 3456 West 18th Avenue; won:a ortize’ for : 4 Sausages and Sweet Potatoes . 3 medium sized sweet 1 pound sausage meat - potatoes ie | 3 medium sized apples — Cook potatoes in boiling salted water until tender. Cut in ¥% inch slices. Peel and core apples.and cut in % inch slices. Form the sausage meat into 5 cakes. Place a layer of sweet | ‘potatoes in greased casserole, then a layer of apples and fin- ally a layer of potatoes. Place the sausage cakes on top. Cook in a moderate oven for 45 minutes. Serves 5. This casserole recipe won a prize for Mrs. Martin, 335 13th Street, New Westminster Lima Bean Casserole Soak 1 pound dried lima beans overnight. Cook with a piece of salt pork in salted water until tender. Mix in % can’ of tomato soup, 1 onion (chopped), % green pepper’ (chopped}, 2 hard cooked eggs (sliced), and %4-cup grated cheese. Season with salt and pepper. Mixture should be quite juicy. Pour into baking dish and cover with bacon strips. Sprinkle with additional cheese. Bake in a moderate oven (350’F.) until bacon is crisp (about 30 minutes). Serves 8. This luncheon dish won a prize for Mrs. H. M. Summers, Cavan Street, Nanaimo, B.C, Succotash 2 cups cooked corn % cup diced red pepper 2 cups cooked cut green 1% cups thick white sauce beans | 1 teaspoon salt. Mix all together in casserole and cover with bacon strips. Edge with buttered crumbs and bake % hour in a moderate oven. } “This casserole dish is simple enough for ‘young daughter’ to make,” says Mrs. A. Beaumont, 2531 Adanac Street, whd won a prize for the recipe. Escalloped Cheese 4 slices bread, buttered 1 cup grated cheese 3 eggs 1 teaspoon salt. 1 cup evaporated milk dil- Paprika uted with 1 cup water or Dry mustard 2 cups sweet milk ) Cut buttered bread into squares. Beat eggs, add sait and scalded milk. Place layer of bread in baking dish, cover witr cheese, paprika and mustard. Cover with another layer of bread, cheese, paprika and mustard. Pour over all, mixture of eggs and milk. Bake in a moderate (350’F.) oven for 25 — to 30 minutes. It is best to bake it in a pan of water. Use the baked custard test to tell when it is ¢ooked, by inserting a knife and if it comes out clean the dish is cooked. Serves 4. ‘Serve this as a luncheon dish with sliced tomatoes. The recipe won a Bie for Miss Evedna Robison of Ladner, B. C.