VEGETABLES

POTATO SCALLOP

3 or 4 large potatoes 1/8 teaspoon pepper
Y% cup grated cheddar cheese Milk
Y teaspoon salt Grated onion (optional)

Shred the potatoes into a buttered casserole. Sprinkle with cheese, salt and pepper.
Add milk to nearly cover. Bake uncovered at 350° for 1 hour. Serves 6.

Audrey Fawcett

POTATO PIE
1 - 10” unbaked pastry shell 2 eggs
1 pound cottage cheese Y, cup finely chopped onions or scallions
2 cups unseasoned mashed 3 tablespoons grated parmesan cheese
potatoes 1/8 teaspoon cayenne pepper
Y2 cup sour cream 2 teaspoons salt

Put cottage cheese through a food mill or sieve and beat the potatoes into it. Beat
in the sour cream, eggs, salt and cayenne. Fold in onions. Spoon into pastry shell
and sprinkle with parmesan cheese. Bake at 425° for 50 minutes, or until golden
brown on top.

Elsie Jardine
SQUASH AU GRATIN
2 cups mashed squash Grated cheese
2 tablespoons butter Breadcrumbs

1 or 2 well beaten eggs

Mix squash, butter, eggs. Add a little milk if dry. Turn into well greased casserole
or individual ramekins, sprinkle with grated cheese and top with thin layer of
breadcrumbs. Dot with butter and bake at 350° until browned — about 30
minutes. Serves 6. Holes Aenald

MUSHROOM BAKE

2 cups uncooked long grain rice 2 tins beef consommé
2 bunches green onions, chopped 3 tins water

1 (10 oz.) tin sliced mushrooms 1 teaspoon orégano

Y% pound butter or margarine

Drain mushroom, save juice. Melt butter in frying pan and add rice, onions and
mushrooms. Brown well. Put mushroom juice, consommé and water in large
casserole. Add browned rice mixture and oregano. Bring to boil. Bake in oven at
350° for 1% hours or until juice is all absorbed. Serves 12 generously.

Bessie O’Sullivan

16