CASSEROLES

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PORK CHOP CASSEROLE

4 pork chops 2 teaspoons salt

1 large onion sliced Pepper

1 cup cooked tomatoes Ya cup uncooked rice
2 cups hot water

Place chops in bottom of casserole, put rice over chops, sliced onions over rice.
Pour tomatoes and hot water over above, add salt and pepper. Cover and bake 1 hour

or until rice and pork chops are tender. Bake at 350 degrees.

MEATLESS RICE ROAST

2 cups cooked rice 2 tablespoons minced green
2 cups whole wheat toast pepper
crumbs 2 cups canned tomatoes
4 tablespoons chopped pimento 1 tablespoon salt
2 tablespoons minced onion Yq teaspoon sage
1 cup chopped nuts

Mix all ingredients together. Put in loaf pan. Bake 1 hour at 350 degrees.

Serve hot with tomato sauce.

WILD RICE CASSEROLE

Boil one 5-pound hen (reserve broth); 2 cups wild rice, wash and cook in chicken
- broth; dice meat from the cooked hen. Add:

4 cups diced celery 2 cups diced onions
Saute celery and onion in chicken fat.
Grate 1 Ib. sharp Cheddar Y teaspoon thyme
cheese Fresh ground pepper and
1 can whole pitted, black olives salt to taste
1 can (8 oz.) mushrooms 1 teaspoon Accent seasoning
and juice Y2 cup buttered slivered almonds

Y2 teaspoon rosemary

Mix all ingredients and bake 30 to 40 minutes in a 350 oven.

ROUND STEAK CASSEROLE

Serves 16.

Brown serving pieces of round steak. Put in casserole and nearly cover with hot
water. Cook slowly for 2Y2 or 3 hours. | pound all the flour into the meat that it will
take up. Either with a meat cleaver or the edge of a plate. Season with salt and
pepper before browning. When ready to serve add 1 can of mushrooms and 1 table-
spoon worcestershire sauce and thicken the juice in the casserole with flour and

water to make the gravy.

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