HARVARD BEETS (Continued)
3c. small beets, cooked 2 Tbsp. butter
Mix cornstarch, sugar and seasonings, add water and
vinegar to make a sauce. Place over hot water and add cooked
beets. Let stand 3/4 to 1 hour. Add butter just before serving.
Mrs. N. Walsh

IRISH-ITALIAN SPAGHETTI

1 onion, chopped 1/2 c. grated cheese, optional
1 lb. ground beef 2 Tbsp. salad oil

ereen pepper 1 tsp. salt

1/2 tsp. chili powder 1/4 tsp. pepper

1 can mushroom soup 1/2 tsp. Tabasco sauce

1 can tomato soup 1 8 oz. pkg. spaghetti

Brown onion in hot oil - add meat and seasoning,

brown lightly, cover and simmer 10 minutes. Add soups, cover

and simmer 45 minutes. Cook spaghetti and drain - arrange on
hot platter, pour sauce over and sprinkle with cheese.
Mrs. Wm. Paterson

FRIED RICE
1/2 c. Delta rice

Fry rice in butter until golden brown. Add one tin
mushrooms (drained) and brown. Add:

1 canCampbell's onion 1/2 can water
soup

Cover and simmer 30 minutes. Can be reheated. Good
Helen Doyle

BAKED TUNA SANDWICHES

2 cans chunk-style 2/3 c. salad dressing
tuna (2 c.) 24 white bread slices

4 chopped hard-cooked soft butter
egos 1/2 c. soft butter

1/2 c. sliced stuffed 15 oz. jar sharp cheese spread
olives (at room temperature)

3 Tbsp. grated onion

763 ~l1- Regina, Sask.