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CENTENNIAL COOK BOOK ST. ANDREW'S, KASLO, B. C., 1967

NOODIES ROMANOFF (Mrs. liadge Griffin)

2/3 cup noodles 2 tsp. Worcestershire sauce

1 cup cottage cheese 1/8 tsp. Tabasco sauce

1 cup sour cream 1/2 tsp. salt

1/ cup chopped, peeled 1/2 cup grated Cheddar
onions cheese

1/2 clove garlic, peeled and chopped fine
Cook noodles as described on package. Drain. Add cottage
cheese, sour cream, onions, garlic, sauces and salt. Combine
well. Place in an 8" buttered casserole. Bake in a moderate
oven (350°) for 30 minutes. Remove from oven. Sprinkle with
grated cheese liberally over top and return to oven for 10
minutes. Yield: 6 servings.
(Garlic may be omitted for a ladies' luncheon).

STUFFED PEPPERS (BULGARIA) (Mrs. Madge Griffin)

6 large green peppers 2 slices white bread soaked in
l tsp. salt mi 1k
1 small onion 1 lb. uncreamed cottage cheese
1/2 cup butter or eggs, beaten

margarine 1/, tsp. pepper
2 medium-size fresh or 1 tbsp. chopped parsley

canned tomatoes, cut

in small pieces
Wash peppers, cut off tops and remove seeds and sprinkle in-
side of each pepper with salt. Saute chopped onion in butter
or margarine until transparent. Combine onion with remaining
ingredients and mix well. Stuff peppers with mixture. Place
peppers in baking dish and dot with butter. Bake 1 hour in
oven preheated to 350° or until peppers are done ora lightly
browned on top. Yield: 6 servings.

TOMATO AND CHEESE DISH (lirs. Doris Drayton)

1 20-oz. can tomatoes 1-1/2 tsp. sugar
1 cup water 1 cup uncooked macaroni
1/2 cup chopped onion 1 cup cheese spread

1/2 tsp. salt
Combine tomatoes, water, onions, sugar and sélt and heat till
boiling. Add macaroni. Cover and cook 15 - 20 minutes, stir-
ring occasionally. Add cheese spread.