BAKED MACARONI AND HAM

2 e¢. elbow macaroni 3 ec. thin white sauce
1144 ¢. minced ham Grated cheese
1 green pepper

Cook macaroni in boiling water for 10 minutes. Drain off water. Add ham,
chopped green pepper, and white sauce. Turn into casserole and sprinkle with
grated cheese. Bake uncovered for 30 or 40 minutes at 350°F.—Courtesy Mrs.
Wm. B. Plaunt.

PRESSURE COOKED BOSTON BAKED BEANS

2 ec. beans 144 tsp. mustard
1 Ib. salt pork seared 1_ sliced onion
3 tbsp. brown sugar 2 tbsp. catsup
3 tbsp. molasses Water in 4 qt. cooker

Soak beans overnight, drain and put in bottom of cooker with enough water
to cover. Add diced pork, catsup, sugar, molasses, mustard and onion. Cook 40
minutes. Let pressure reduce on its own. Beans improve with reheating in oven.
—Courtesy Mrs. Beverly Christmas.

MEXICAN FRIED RICE AND CHICKEN

14% c. rice 3 tbsp. olive oil
2 med. sized onions (chopped) 4 cloves garlic, thinly sliced
1 ec. tomato juice 1 tsp. salt

4 tsp. pepper 1% c. hot water

2 ec. diced chicken (cooked)

Wash rice three times in cold water and drain well. Pour oil into clay casserole
(or heavy frying pan with tight cover). Add rice and stir until each grain is
covered with oil. Add onions. Cook over low heat until lightly browned. Add
garlic, tomato juice, seasonings and water. There should be enough water to
come up over rice one inch. Bring to a boil, cover, turn heat very low and cook
until rice is tender and water is absorbed—about 25 minutes. Do not stir while
it steams. Add chicken. Place in warm oven for a few minutes. Serve with a
crisp green salad.—Courtesy Mrs. J. L. Muirhead.

SPANISH RICE

4 slices bacon 24 ¢. of water
144 ¢. chopped onion 2% ec. cooked rice
4c. chopped green pepper 1 tsp. salt

1 10 oz. can cream of tomato 144 tsp. pepper

soup

Fry bacon until crisp. Remove from pan and chop. Saute onion and green pep-
per in bacon drippings until onion is tender. Add remaining ingredients and
bacon. Bake in a greased casserole in a moderate oven 350°F. for 30 minutes.
Serves 6-8. If desired % cup grated cheese may be sprinkled over top.—Courtesy
Mrs. Wm. B. Plaunt.

WILD RICE CASSEROLE

3% e. wild rice 1 tin cream of mushroom soup
14 lb. pork sausage 1 tsp. Worcestershire sauce
1-3 oz. tin mushrooms 1 c.crumbs (buttered)

Cook rice in 2 cups of boiling salted water. Break up sausage and fry until
brown—drain off fat during cooking. Add mushrooms with liquid and cream of
mushroom soup and sauce. Pour this mixture into rice and stir well. Put into
greased casserole and cover with buttered crumbs. Bake at 375°F. for 30 min-
utes. You may use sliced turkey with this recipe by putting half rice mixture
in casserole, cover with sliced turkey, and then add the balance of the rice
mixture.—Courtesy M. A. Talbot, Dietician, D.V.A. Hospital.

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