CHICKEN CASSEROLE
Jean Hooper, Toronto, Ont.

1 5 to 6-ounce can of chicken (in
small chunks), 2 teaspoons chopped
onion, 1 cup diced celery, 1 can cream
of chicken soup, 1 tablespoon flour, %
cup chopped almonds (not too fine), %
teaspoon salt, %4 teaspoon pepper, 1
tablespoon lemon juice, % cup mayon-
naise (home made boiled was used), 3
hard cooked eggs, sliced in chunks.

Mix, pour into casserole and bake in
450 deg. oven for about 20 minutes.

When almost finished top with 2 cups
_ crumbled potato chips, and stand few
whole ones around edge for decoration.

7.

ITALIAN SPAGHETTI

Marig Barry, Edmonton, Alta.

2 tabelspoons butter or margarine,
14 cup chopped onions, 4 cup chopped
green pepper, % pound minced beef,
2 tablespoons flour, 1 20-ounce can of
tomatoes, 1 tablespoon Worcestershire
sauce, 1% teaspoons salt, 4 teaspoon
monosodium glutamate, 2 tablespoons
chopped parsley, 3 cups cooked spag-
hetti, noodles, rice or macaroni, 2 table-
spoons Parisian cheese, grated.

Melt butter or margarine in a large
saucepan, add onions and green pepper
and cook for 5 minutes or until soft.
Add ground beef and cook over low
heat until browned (about 10 minutes).
Sprinkle flour over meat and blend
thoroughly. Add tomatoes, Worcester-
shire sauce and seasoning. Simmer until
well blended, then add meat mixture
with parsley to spaghetti, noodles (etc.),
mix thoroughly. Pour into a greased
2-quart casserole, sprinkle cheese over
top and bake at 350 deg. for 25-30
minutes or until heated thoroughly.

YF
SPAGHETTI AND MEAT BALLS

Norma Raven, Lansing, Ont.

1 28-ounce can of tomatoes, 1 14-
ounce can of tomato paste rinsed with
one can water, 2 onions, chopped, 1 tea-
spoon brown sugar, 2 or 3 chili peppers,
1 clove garlic, chopped.

Combine above and bring to a boil,
turn to simmer and add meat balls or
(meat seared and chopped with onions
for meat sauce). Simmer for 2 hours.

1 9-ounce package spaghetti cooked
in salted water until tender.

Mix sauce with spaghetti and serve
with Grotuse cheese.

Meat Balls

1 pound ground steak, % pound pork
sausage meat, 1 onion, chopped, 1 egg,
bread crumbs, salt and pepper.

41

GRILLED SANDWICHES

Marion Davidson, Petawawa, Ont.

Condensed cream of mushroom soup,
finely chopped onion.

Save some of the condensed cream
of mushroom soup the next time you
open a tin. Add some finely chopped
onion and put away to ripen for a few
hours, then make grilled sandwiches
with this filling.

(When grilling cheese sandwiches try
spreading prepared mustard on the slice
of cheese before cooking.)

wom
FRIED CHEESE SANDWICHES

Hileen Chamberlain, Kerrobert, Sask.

Make plain cheese sandwiches
(cream cheese preferable), 2 or 3 eggs
(beaten), milk (a small amount), salt
and pepper,

Dip each cheese sandwich in egg mix-
ture and fry in fry.ng pan. (Shortening
best for frying).

Serve with cabbage salad. Tomato
ketchup is also very nice.

Ww.

CHEESE BLINTZES (Little Pancakes)
Kay Weder, Saskatoon, Sask.

1 egg, % teaspoon salt, 4 teaspoon
sugar, % teaspoon melted butter or
margarine, 14% cups milk, 1 cup sifted
all-purpose flour.

Separate egg yolk and white. To the
yolk add salt, sugar and melted butter.
Stir in milk and add flour, mixing
briskly until the batter is a smooth
paste. Beat egg white until it stands
in peaks and gently fold into the yolk
paste only long enough to mix (but not
long enough to break up all the bubbles
of white).

Now for the frying. Use two skillets
if available (6 inches). Very lightly
greased (with butter) and heat the pans.
Spoon in a thin layer of batter. Gently
lift edges, and when bottom is golden,
remove blintz to waxpaper sheet. (Note
only one side is fried.) Continue frying
until all batter is used. Now fill the
little pancakes with:

Cheese Filling

1 pint creamed cottage cheese, 1
tablespoon soft butter, 3 egg yolks, 1
tablespoon sugar.

Stir all ingredients together. (Press
cheese through sieve if very lumpy.)
Put a big tablespoon of filling into the
fried side of each little blintz and fold
ends over each other, tightly enough to
keep the filling inside.

Finally, the rolled blintzes are fried
in a generous amount of butter and
served hot immediately. Add a dab of
sour cream and a touch of tart pre-
serves.