Combine soup and seasoning and place over medium heat. Stir just
to boiling point. Pour over salmon in buttered casserole. Mix
lightly. Sprinkle crumbs over top. Do not cover. Bake at 350°

for 30 minutes. Ruth Shepherd (Campbell 57B).
SALMON SOUFFLE
2 tbsp. butter 1% cup evaporated milk
2 tbsp. flour 3 eggs
1% teasp. salt 1 cup flaked canned salmon

1% teasp. paprika

Preheat oven to 375° F. Melt butter, stir in flour, salt and paprika.
When mixture foams, blend in evaporated milk. Cook, stirring
constantly, until thickened and smooth.
Separate eggs, remove creamed mixture from heat, and add egg
yolks—one at a time. Add salmon and cool 10 minutes. Beat egg
whites until stiff peaks form. Fold into salmon mixture.
Pour into buttered casserole. Bake 35 minutes or until silver knife
inserted comes out clean. Yield: 4 servings.

Lorraine La Lier (Holman 55A).

ITALIAN SPAGHETTI

First pot:
1 10-oz. tomato soup Y% cup sugar
1 18-ounce tomato paste 3 small ground red peppers
1 20-o0z. tomato juice 3 tbsp. parsley
(no water, handful of Y% teasp. each oregano,
Parmesan cheese) poultry dressing, sage,

nutmeg and thyme
Cook 1 hour at medium low heat with cover on.
Second pot:
3% cup olive oil 1 lb. beef—ground
1 lb. pork—ground
Brown meat thoroughly in olive oil. Then add:
2 large onions 1% teasp. black pepper
2 cloves garlic 14% teasp. salt
1 cup diced celery
Cook 1 hour at medium low heat with lid on. At the end of cook-
ing period combine the two and simmer for 3 hours, stirring occa-
sionally. Makes 6 pints which can be stored—refrigerator.
Sue McIvor (Kakamasu 50B).

BARBECUED SPARERIBS

4 lbs. spareribs 1 teasp. salt

1 lemon few drops tobasco
1 onion 2 cups water

1 cup ketchup 1 tbsp. chili powder

4 tbsp. Worcestershire sauce

Preheat oven to 450° F. Wipe spareribs, arrange in roasting pan
with fat side down. Place slices of lemon and onion on top of meat.
Roast for half hour.
Combine remaining ingredients, bring to boil. Pour over ribs when
they have been in oven 30 minutes. Roast for 45 minutes longer.
Baste frequently.
Sue McIvor (Kakamasu 50B).
Marguerite Gregory (Hayward 48A)

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