GREEN RICE MOLD

3 cups boiled rice

2 tablespoons chopped green pepper

2 tablespoons parsley

1 tablespoon grated onion

4 cup olive oil

Y%, cup milk

2 eggs
Combine green pepper, parsley and onion
with boiled rice. Add olive oil, then milk
and well beaten eggs. Turn into well-
greased ring mold. Place mold in pan
of hot water and bake in moderate oven
350°F. for 1144 hours. Unmold on large

latter. Arrange hot asparagus tips around

it and fill centre with creamed shrimp or
crabmeat. Garnish with slices of hard
cooked eggs.

—JEANETTE RIDDELL

LADY EDEN’S SYRIAN
RICE CASSEROLE

14 cup washed rice

1 teaspoon salt

1 cup boiling water
Pour over above and soak overnight.
Saute:

1 tablespoon chopped onion in mar-

garine
Salt and pepper

Add:

4 Ib. ground beef, seasoned with

4% teaspoon cinnamon

4 teaspoon nutmeg
Cook 5 minutes. Pour off any fat left.
Saute:

14 cup blanched almonds. Set aside.
Add to fat:

1 cup water and drained rice

Boil fast, then simmer until tender, about
20 minutes. Add meat and nuts.

—EpNA HENTIG

VEGETARIAN TURKEY

2 cups of chopped nuts (walnuts, pe-
cans or cashews)
2 cups of bread crumbs
2 cups of boiled rice
2 hard cooked eggs, chopped
1 tablespoon grated onion
1 tablespoon salt
2 tablespoons butter
Few drops Worcestershire sauce
Sage, thyme, or poultry spice to taste
2 raw eggs
Mix nuts, bread crumbs, rice and hard
boiled eggs. When well mixed, add raw
eggs, slightly beaten, onion and salt, Wor-
cestershire sauce and melted butter. Add
enough hot water to make “Turkey” of
right consistency. Mold into desired shape,
put in buttered pan and roast one hour.
Baste with butter after 15 minutes. Serve
with brown gravy and cranberry sauce.

—BERTHA BRANDRETH

(20)

SAVOURY SAUSAGE AND
LIMA BEANS

1 cup dry lima beans

1 small onion, chopped

2 cups canned tomato soup
14 lb. raw sausage, broken up

1% teaspoon salt
14 teaspoon pepper

Wash and drain beans and soak overnight
in cold water. In the morning put in
casserole or bean pot and add hot water
to cover. Add the sausage meat, tomato
soup, onions and seasoning. Cover and
bake in slow oven for 4 to 6 hours, or
until beans are tender. Uncover during
the last hour of baking.

—MILDRED BROWN

SPIDER CORN BREAD
CASSEROLE

3% cup yellow cornmeal

4 cup flour

2 tablespoons sugar

2 tablespoons melted butter

YZ cup milk

14 cup buttermilk or sour milk
14 teaspoon baking soda

1 egg, well beaten

1 teaspoon salt

1 cup light cream

4

Mix in order given adding baking soda
to sour milk before combining with sweet
milk. Put batter in hot well-oiled iron
skillet or casserole. Pour the cup of thin
cream over the batter after it is in bak-
ing dish. Bake 20 minutes in medium
hot oven. Serve with melted butter and
honey. A perfect supper dish served with
ham and eggs along with spinach and
cottage cheese pineapple salad.

—MILDRED DUECK

BRIDGE CHICKEN

8 slices pineapple

3 cups diced cooked chicken
114 cups diced celery

1 cup buttered crumbs

2 cups thick white sauce

Combine well—seasoned white sauce with
chicken and celery. Pile about 34 cup of
this mixture on each slice of pineapple.
Shape into cones (upward to a point),
and sprinkle well with buttered crumbs.
May be prepared the day before and
stored in refrigerator. Bake 20 minutes
at 400°F.
—BERTHA BRANDRETH