CURRIED SEA FOOD

1 can consommé or clear chicken
soup

1 can crab meat

1 can shrimp

1 can tuna

1 can pineapple tidbits

% cup raisins

% cup flour

2 to 3 teaspoons curry

% teaspoon salt
Bring to a boil and serve over cooked
rice.

—RENE RICHARDSON

TUNA ORIENTAL

2 cans tuna

1 cup diagonally cut celery

1 green pepper, sliced

1 can pineapple chunks (20 oz.)

1 teaspoon Ac’cent

2 tablespoons cornstarch

2 tablespoons soy sauce

2 large tomatoes cut in wedges
Drain the oil from the tuna into a
skillet and cook the celery and green
pepper in it. Mix the cornstarch and
soy sauce and add to the skillet with
the drained juice of the pineapple.
Bring to boil. Add tuna, pineapple and
tomato wedges. Heat and serve over
hot cooked rice. Serves 6.

—BERTHA SUTHERLAND

EASY SALMON CASSEROLE

1 cup raw rice

2 tins cream of celery soup

1 cup milk

1 pound tin fancy pink salmon
1 medium chopped onion

Salt and pepper to taste

Boil rice in salted water for 14 min-
utes. Drain well. Add other ingredients
and place in greased loaf tin, cover
with grated cheddar cheese, and bake
for 30 minutes at 325 degrees. Serves
6 to 8.

—HELEN YOUNG

SALMON LOAF

1 large can salmon, or 2 Ibs.
fresh cooked salmon

% cup soft bread crumbs

4 tablespoons melted butter

1% teaspoon salt and pepper

1 tablespoon chopped parsley

% teaspoon nutmeg

% teaspoon mace

3_egg yolks, beaten

3 egg whites, beaten
Mix all together and fold in stiffly
beaten egg whites last. Bake in 350-
degree oven, in pan of hot water, 45
minutes.

—MARION BENTALL

Favorite Brand for School Sandwiches
CLOVER pena

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