TUNA MACARONI SUPREME

% |b. large sea shell macaroni 5 tbsps. butter or margarine
¥% cup all purpose flour 4 cups milk

1 tsp. salt |/8 tsp. pepper

2 tsps. Worcestershire 2 cups grated process

4 hard-cooked eggs American cheese (% Ib. )

2 cans chunk-style tuna | cup fresh bread crumbs

Early in day: Cook macaroni until barely tender. Drain; rinse
with hot water; drain again. Turn into 2-quart casserole. In
saucepan, melt butter; stir in flour, milk; cook, stirring, un-
til smooth and thickened. Add salt, pepper, Worcestershire,
1% cups grated cheese. Chop eggs coarsely. Scatter eggs and
tuna chunks over macaroni. Pour cheese sauce over all. Then
sprinkle with bread crumbs combined with rest of cheese.
Refrigerate.

About 1 hour before serving. Start heating oven to 375 degrees
F. Remove casserole from refrigerator. Let stand at room
temperature about 20 minutes. Bake, uncovered, 40 minutes,
or until browned and bubbling. Makes 8 to 10 servings.

To convert milk powder into milk follow directions on package.

CREAMED COTTAGE CHEESE
DEVILLED COTTAGE EGGS

% |b. large sea-shell macaroni 5 tbsps. butter or margarine
¥ cup all-purpose flour 4 cups milk

1 tsp. salt 1/8 tsp. pepper

2 tsps. Worcestershire 2 cups grated process

4 hard cooked eggs American cheese (% Ib.)

2 cans chunk-style tuna 1 cup fresh bread crumbs

Cut eggs in half lengthwise, remove yolks. Mash yolks; add
mustard vinegar, chopped olives and relish. Add cottage
cheese, mix well; season with salt and pepper. Refill egg
whites with mixture, piling it high. Sprinkle with paprika
if desired. Serve in lettuce cups.

BUTTERMILK SAUCE

2 tbsps. butter 2% cups Silverwood’s Buttermilk
4 tbsps. flour 1 egg, beaten slightly

2 tbsps. sugar 1 tsp. salt

1% tsps. dry mustard 1/8 tsp. pepper

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