RICE & SALMON CASSEROLE (Continued)

Put rice in dish. Heat soup, saute celery in margarine,
dissolve milk powder in water. Put salmon and rice alternately
in casserole and celery putting a little lemon over salmon each
time. Pour the soup and water mixture over all. Bake in fairly
quick oven for 10 minutes.

Mrs. Harry Brandser

SALMON AND VEGETABLES IN A DISH

2 Tbsp. diced onion 2c. diced cooked potatoes
2 Tbsp. butter dash pepper
2c. cooked peas 1/2 c. Sour cream

1 (1 Ib.) can salmon

Cook onion in butter until tender, but not browned, Add
liquid from peas and salmon and cook until reduced to about 1/2

cup. Place potatoes in shallow baking dish, add peas and sprinkle

with pepper. Break salmon into large pieces and arrange on top
of vegetables. Combine reduced liquid mixture with sour cream
and pour over vegetables and fish. Bake in moderate oven, 350
degrees, 40 minutes or until vegetables have absorbed most of

the liquid. ;
Mrs. Jean Smith

TUNA FISH CASSEROLE

1 can tuna fish 1 can mushroom soup
1 bag potato chips 11/2 c. noodles

Cook noodles first. Take tuna and pour oil off and break
up. Put layer of fish in casserole, layer of noodles, layer of

potato chips alternately until all used up, putting layer of chips —

on top. Over this pour mushroom soup, rinsing can with a little
extra water. Brown in oven for 1/2 hour.
Mrs. James Beckwith

SUPPER IN A DISH

2 onions 2 medium potatoes

1 lb. hamburger 1/2 c. uncooked rice

1 can tomatoes or lc. diced celery or sprinkle of
tomato soup celery salt

1 can boiling water salt, pepper and paprika

Slice onions into bottom of baking dish which has been
buttered, then the thinly sliced potatoes. A layer of uncooked

-8- Vanguard, Sask.