VEGETABLES

FETTUCINE (Italian Noodles)

1 pound fettucine (or egg Y% cup grated fresh parmesan cheese
noodles) % to 1 cup cream
% cup melted butter Salt and pepper

Cook fettucine in boiling salted water for 8 minutes (must be firm and chewy).
Drain, rinse and stir in balance of ingredients. SERVE PIPING HOT IMME-

DIATELY. Lillian Ternouth

TOMATO AND CORN SCALLOP

% cup butter 1 can niblets, drained

% cup flour 1 cup canned tomatoes, drained
1 cup milk ¥%, cup dry bread crumbs

1 tablespoon sugar 2 tablespoons melted butter

Y2 teaspoon salt

Make white sauce of first three ingredients. Add salt and sugar, then corn and
tomatoes. Pour into buttered casserole. Cover with buttered crumbs. Bake at 350°

for 40 minutes. Jessie Skinner

LYONNAISE VEGETABLE CASSEROLE

1 10-0z. pkg. frozen mixed vegetables
1 10-0z. pkg. frozen cauliflower 4 tablespoons butter
Y% cup chopped onion 1 cup small bread cubes (or more)

Cook vegetables according to directions. Saute onion in 1 tablespoon butter and
add to vegetables. Make a medium cheese sauce and mix gently with vegetables
and half of the bread cubes. Place in a 1% quart greased casserole. Melt remaining
butter and saute bread cubes. Sprinkle on vegetables. Bake at 375° twenty to

twenty-five minutes. Six servings. Berniece Williams

BROCCOLI CASSEROLE

2 pkgs. frozen chopped broccoli 1% cup mayonnaise

(10 oz. pkg.) Y% cup bread crumbs
2 tablespoons finely chopped onions
1 egg Y cup shredded cheddar cheese

VY, cup margarine, melted
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Cook broccoli according to package directions. In a lightly greased 1% to 2 quart
casserole, mix Onions, egg and mayonnaise. Fold in broccoli. Sprinkle cheese over
top, then buttered breadcrumbs. Bake at 350° and serve hot. Six servings. May be
made day before and refrigerated until ready to bake. To reheat use slow oven.

Greta McIntosh
18