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TUNA AND PINEAPPLE DISH

1 can mushroom soup 2-3 tbsp. pineapple juice
Y2 tsp. salt 2 cans tuna
3% tsp. curry powder Y4 cup sliced stuffed olives

1 can pineapple tidbits (drained) ¥% cup chopped almonds or pecans

Heat the mushroom soup and the tuna, separately. Combine
all ingredients. Heat in 350 dgrees for 20 - 30 minutes. Serve over
rice or chinese noodles.

Lois Murray

TUNA POT PIE
4 tbsp. butter 1 tbsp. onion
1 tbsp. lemon juice 3 tbsp. flour
dash of paprika 14% cups milk
1 cup diced celery 1 cup peas
2 cans tuna fish 1 tsp. salt

Melt butter, add onion. Cook 2 minutes. Stir in flour, tuna fish,
lemon juice and milk. Cook until thick and smooth. Add celery,
peas, and tuna fish in pieces. Bake in 400 degree oven 20 minutes.

Gertrude Fenton

CLAM CHOWDER

1 tin whole clams and juice 1 potato diced

1 pint ham stock (if stock is | chopped onion
salty, add Y2 pint water) 3 tbsp. butter

1 cup chopped celery Y2 to % cup flour

1 grated carrot YZ pint milk

Place vegetables in stock and bring to a boil and simmer until
the vegetables are tender. Make white sauce with melted but-
ter, flour and milk and add clam juice. Add white sauce and chopped
clams to soup. Add salt and pepper to taste. Add any chopped

ham you have, too.
Mrs. K. Riddle

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