CENTENNIAL COOK BOOK ST. ANDREW'S, KASLO, B. C., 1967

VEGETABLE, EGG & CHEESE DISHES

ASPARAGUS CASSEROLE (Ifiss Alice Augustine)

Alternate a layer of green asparagus (drained) from a can

with two or three sliced, hard-cooked eggs, a can of con-

densed cream of mushroom soup mixed with 1/3 cup milk.

Top with a layer of crushed cheese crackers and bake in a
moderate oven of 350° for about 30 minutes.

CABBAGE AU GRATIN (Mrs. Esther Livingstone)
2 to 2-1/2 lb. head of cabbage salt to taste

3 tbsp. butter or margarine 1-1/2 cups grated cheese
3 tbsp. flour 1/2 cup dry bread crumbs
3/h cup evaporated milk 2 tbsp. melted butter or
3/h cup water from cabbage margarine

Cut cabbage in quarters and slice rather coarsely. Cook in
salted boiling water, uncovered, until just tender (about

7 minutes). Drain, save water. Melt butter end blend in
the flour. Add evaporated milk and water from cabbage.

Stir constantly until sauce boils and thickens. Add salt if
needed. Place a layer of cooked cabbage in bottom of a but-
tered casserole. Pour part of sauce over it. Sprinkle with
part of the cheese. Repeat until all ingredients are used,
ending with cheese on top. Sprinkle with crumbs which have
been blended with the 2 tbsp. of melted butter and bake in a
moderate oven of 350° for‘about 20 minutes until browned.
serves about five.

CLEVELAND CORN (Miss Elizabeth Giegerich)

Put 2 tablespoons butter in pan, add 1/2 onion very finely
chopped (and if desired 1 green pepper medium size elso
finely chopped). Cook five minutes then add 1 teblespoon
flour, 1 teaspoon salt, pepper and pinch mustard. Now add

1 cup milk, the corn from 3 ears or 1 cup canned corn, the
yolk of one egg-beaten, 1/2 cup bread crumbs which have been

warmed in a tablespoon of butter. Put in baking dish, svrinkle

with crumbs and bake until brown.

GIAZED ONIONS (Mrs. Bev Hansen)

Peel and slice Spanish onions (2 slices per person). Perboil

onions in salted water for 15 minutes. Melt 2 tbsp, butter;
add 2 tbsp. white sugar and 1 tsp. cry mustard. UDaste par-
boiled onions with above mixture. Bake at 375° for 15 to 20
minutes.