{ if
bi I Ne iY

: ¥

MISCELLANEOUS, MEAT SUBSTITUTES, VEGETABLES

TUNA FISH CASSEROLE

(Serves 4-5)
2/3 c. pre~-cooked rice 1 can (15 oz.) small peas
1 can solid tuna 1 (4 oz.) pkg. crushed potato
1 can (10 oz.) mushroom chips

soup

Put layer of onion rings in bottom of casserole. Combine
rice, tuna and soup and put a layer into casserole, cover with
layer of peas and crushed chips. Then repeat layer with chips
ontop. Bake at 350 degrees uncovered for 35-40 minutes.

Mrs. Ivor Richardson

SHIPWRECK
1 large potato, sliced 1 tin pork and beans (small)
1 onion, sliced 1/2 to 3/4 c. raw rice
pepper and salt 1 tin tomato soup
1 lb. ground beef 1/2 c. water if necessary

layer celery (optional)
Put in layers in a large casserole as given in the
recipe. Cook until done in moderate oven.
Mrs. F. Grant
CHILI CON CARNE

1 1b. minced steak 2 or 3 sticks celery
3 medium onions 4 strips bacon

Brown in frying pan.

1 tin (large) tomatoes 2tsp. salt

2 tins Heinz red kidney 1 tsp. paprika
beans | 1 tsp. chili powder

1 tin mushrooms and 1/2 tsp. cayenne
juice l tsp. vinegar

Cook for about one hour stirring often so as not to stick.
Mushrooms can be cooked in with meat, etc. only drain juice
into other mixture. Serves 6-8.

7 Mrs. W. A. Sheard

763 -7- Regina, Sask.