Stir in green peas (uncooked) and green onion. Stir again. (These amounts fill a 10 x 14 x 2-inch range broiler pan.) Sprinkle with cheese. Refrigerate until an hour before serving. Cook at 300deg. F., about] hour. Makes 20 servings. SOU TH-OF -THE-BORDER CHICKEN PIE TOPPING: 2 cups sifted all-purpose flour 4 teaspoons baking powder 1 teaspoon salt 1/3 cup shortening 1/2 cup milk 1 eg Sift Hour, baking powder and salt into a bowl. Cut in shortening until finely divided. Add milk and beaten egg, and mix to a stiff dough. Roll or pat half of the dough into bottom of greased 10 x 6 x 2-inch baking dish. Cover with chicken filling. Roll remaining dough about 1/4-inch thick. Cut into 6 rounds with 3-inch doughnut cutter. Place on top of filling. Place doughnut holes in centre of each biscuit ring. Bake at 375 deg. F., for 20 to 25 minutes. FILLING; 1/2 cup ripe olives, cut 4 Slices bacon, diced 1 small onion, diced 2 fresh tomatoes, chopped 1/2 teaspoon oregano 3/4 teaspoon salt 1 pimiento chopped 11/2 cups diced cooked chicken 1 tablespoon chopped parsley 1/4 cup light or dark raisins 1 tablespoon flour Cook bacon and onion together until bacon is golden brown. Add tomatoes, oregano, salt, pimiento, and chicken. Simmer for 15 minutes, stirring frequently. Add parsley, olives, raisins and flour. Makes 6 servings. CHICKEN CASSEROLE DE LUXE | cup rice uncooked 1/2 teaspoon salt 3 tablespoons margarine 3 tablespoons flour 1 cup chicken bouillon 1/2 cup evaporated milk, undiluted 1/2 teaspoon salt 1/8 teaspoon sugar 2 tablespoons ketchup 1 (4-ounce) can sliced mushrooms 2 cups cooked chicken diced 2 tablespoons slivered pimiento 1/4 cup slivered green pepper 1/4 cup slivered almonds Cook rice with 1/2 teaspoon salt in boiling water until tender and fluffy. While rice cooks, melt margarine in Saucepan. Stir in flour, mixing smooth. Gradually add chicken bouillon and evaporated milk, stirring constantly until thickened. Remove from heat and add salt, sugar and ketchup. In well-greased 1 1/2-quart baking dish arrange half the rice. Pour half the sauce over rice. Then arrange layer of mushrooms, then chicken. Sprinkle pimiento and green pepper strips over chicken. Arrange remaining rice. Pour Sauce over rice and sprinkle with slivered almonds. Bake, uncovered, at 350 deg. F., for 30 minutes. Makes 6 servings. ALMOND CHICKEN CASSEROLE (8-ounce) package noodles tablespoons butter or margarine cup thinly sliced celery ae oe 21 2 tablespoons flour 1/4 teaspoon dry mustard 11/4 teaspoons salt 1/8 teaspoon pepper 21/2 cups milk 2 teaspoons Worcestershire sauce 1 cup grated cheddar cheese 2 cups diced cooked chicken or turkey 1/4 cup diced pimiento 1/4 cup diced green pepper 1/2 cup buttered soft bread crumbs 1 cup roasted almonds diced Cook noodles in boiling salted water until tender. Mean- while melt butter, add celery, cover and cook over low heat 10 minutes. Blend in flour, mustard, salt and pepper. Add milk and Worcestershire sauce, and cook and stir until thick- ened. Stir in cheese, chicken, pimiento, green pepper, well- drained noodles and half of almonds. Turn into shallow baking dish and sprinkle with crumbs and remaining diced almonds. Decorate with whole almonds, either natural kernels or blanched, if desired. Bake in hot oven, 400 deg. F., 15 to 20 minutes. Makes 5 to 6 servings. TURKEY BUFFET CASSEROLE cups noodles package frozen broccoli tablespoons butter tablespoons flour teaspoon salt teaspoon prepared mustard teaspoon black pepper cups milk cup grated cheddar cheese cups cooked, cut-up turkey cup Slivered almonds RP NEN ERP EN NED > > his ive) In separate saucepans, cook noodles and broccoli until just tender. Meanwhile in saucepan over low heat, melt butter; then blend in flour and next four ingredients. Cook, stirring constantly, until thickened. Remove from heat. Stir in cheese until melted. Drain broccoli and noodles. Dice broccoli stems; leave flowerettes whole. Arrange noodles and turkey in shallow pan. Pour cheese sauce over all. Arrange flowerettes over all. Sprinkle with almonds. Bake in moderate oven, 350 deg. F., for 15 minutes. Makes 4 to 6 servings. TURKEY TETRAZZINI STYLE 2 tablespoons butter 3 tablespoons flour 1 cup sweet heavy cream 2 3 or 3 thin slices onion sprigs parsley Bay leaf 1 whole clove Salt and pepper to season Nutmeg to taste 1 cup cold cooked turkey, cut in thin strips 1/2 cup spaghetti, cooked, drained and chopped 1/2 cup fresh mushrooms, sauteed Buttered crumbs 1/3 cup grated Parmesan cheese Make a cream sauce of butter, flour, heavycream, which has been scalded with slices of onion, parsley, a bit of bay leaf and whole clove, and strained. Season to taste with salt and pepper and a dash of nutmeg. When mixture is smooth and boiling, stir in cold, cooked turkey, spaghetti and sauteed Sliced fresh mushrooms. Mix well, turn mixture into a baking dish or 6 individual baking dishes, sprinkle with buttered crumbs mixed with grated Parmesan cheese and bake at 375 deg. F., until crumbs are brown. Serve at once.