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

PATIO LECKEN CHICKEN (Mrs. Beth Jones)

1 package onion mix sprinkled on bottom of 9 x l2 pan.
1 cup uncooked old-fashioned rice sprinkled over onion
mix
2 cans cream of chicken soup mixed with 2 cans water
in separate bowl
pour this gently over the onion mix and rice
lay serving pieces of frying chicken over top of mixture.
Sprinkle chicken with salt and paprika. Bake at 350° in
uncovered pan for 2 hours. Don't turn chicken.

PATTY SHELL FILLING (Anonymous)

Small patty shells (homemade or purchased)

1 lb. sweetbread 1 tin cream of mushroom soup

1 tin mushrooms 3/h to 1 cup of diced, fried

rabbit or veal

Boil sweetbread until tender. Peel off skin and add to
above remaining ingredients. Mix all together. Simmer
for a few minutes.
Add a dash of lemon juice and spices to suit yourself just
before serving. Place in patty shells and serve hot with
salad.

SEVEN—LAYER DINNER (Mrs. Lucille MacLanders)

Into a 9" greased casserole place:

A"—2" Jayer of thinly sliced raw potatoes

A layer of thinly sliced raw onions

A layer of thinly sliced raw carrots
Sprinkle 1/4 cup uncooked rice onto the three layers
Add: 1 tin of peas, liquid and all
Arrange: 1 lb. pork sausages on top
Pour over all 1 tin of tomato soup diluted with 1 tin water.
Season end bake covered in medium oven for one hour.
At the end of that time turn the sausages over;leave the
cover off the casserole for one more hour.

SKILLET BEEF SUPREME (Mrs. Henry Welter)

1/2 lb. lean beef cut 1 cup green beans

into strips 1 tsp. cornstarch
2 tbsp. salad oil l tbsp. soya sauce
1 onion, sliced 3/k cup water
l green pepper L, oz. sliced mushrooms
sliced J 1 cup celery, sliced

Brown beef in oil. Add Onion, pepper, celery and beans.
Cook 3 - 5 minutes. Combine cornstarch, soy sauce and water.
Add to skillet. Add mushrooms. Cook about 5 minutes until
liquid is clear and beans are tender. Serve with rice.