CHICKEN CASSEROLE Jean Hooper, Toronto, Ont.

1 5 to 6-ounce can of chicken (in small chunks), 2 teaspoons chopped onion, 1 cup diced celery, 1 can cream of chicken soup, 1 tablespoon flour, % cup chopped almonds (not too fine), % teaspoon salt, %4 teaspoon pepper, 1 tablespoon lemon juice, % cup mayon- naise (home made boiled was used), 3 hard cooked eggs, sliced in chunks.

Mix, pour into casserole and bake in 450 deg. oven for about 20 minutes.

When almost finished top with 2 cups _ crumbled potato chips, and stand few whole ones around edge for decoration.

7.

ITALIAN SPAGHETTI

Marig Barry, Edmonton, Alta.

2 tabelspoons butter or margarine, 14 cup chopped onions, 4 cup chopped green pepper, % pound minced beef, 2 tablespoons flour, 1 20-ounce can of tomatoes, 1 tablespoon Worcestershire sauce, 1% teaspoons salt, 4 teaspoon monosodium glutamate, 2 tablespoons chopped parsley, 3 cups cooked spag- hetti, noodles, rice or macaroni, 2 table- spoons Parisian cheese, grated.

Melt butter or margarine in a large saucepan, add onions and green pepper and cook for 5 minutes or until soft. Add ground beef and cook over low heat until browned (about 10 minutes). Sprinkle flour over meat and blend thoroughly. Add tomatoes, Worcester- shire sauce and seasoning. Simmer until well blended, then add meat mixture with parsley to spaghetti, noodles (etc.), mix thoroughly. Pour into a greased 2-quart casserole, sprinkle cheese over top and bake at 350 deg. for 25-30 minutes or until heated thoroughly.

YF SPAGHETTI AND MEAT BALLS

Norma Raven, Lansing, Ont.

1 28-ounce can of tomatoes, 1 14- ounce can of tomato paste rinsed with one can water, 2 onions, chopped, 1 tea- spoon brown sugar, 2 or 3 chili peppers, 1 clove garlic, chopped.

Combine above and bring to a boil, turn to simmer and add meat balls or (meat seared and chopped with onions for meat sauce). Simmer for 2 hours.

1 9-ounce package spaghetti cooked in salted water until tender.

Mix sauce with spaghetti and serve with Grotuse cheese.

Meat Balls

1 pound ground steak, % pound pork sausage meat, 1 onion, chopped, 1 egg, bread crumbs, salt and pepper.

41

GRILLED SANDWICHES

Marion Davidson, Petawawa, Ont.

Condensed cream of mushroom soup, finely chopped onion.

Save some of the condensed cream of mushroom soup the next time you open a tin. Add some finely chopped onion and put away to ripen for a few hours, then make grilled sandwiches with this filling.

(When grilling cheese sandwiches try spreading prepared mustard on the slice of cheese before cooking.)

wom FRIED CHEESE SANDWICHES

Hileen Chamberlain, Kerrobert, Sask.

Make plain cheese sandwiches (cream cheese preferable), 2 or 3 eggs (beaten), milk (a small amount), salt and pepper,

Dip each cheese sandwich in egg mix- ture and fry in fry.ng pan. (Shortening best for frying).

Serve with cabbage salad. Tomato ketchup is also very nice.

Ww.

CHEESE BLINTZES (Little Pancakes) Kay Weder, Saskatoon, Sask.

1 egg, % teaspoon salt, 4 teaspoon sugar, % teaspoon melted butter or margarine, 14% cups milk, 1 cup sifted all-purpose flour.

Separate egg yolk and white. To the yolk add salt, sugar and melted butter. Stir in milk and add flour, mixing briskly until the batter is a smooth paste. Beat egg white until it stands in peaks and gently fold into the yolk paste only long enough to mix (but not long enough to break up all the bubbles of white).

Now for the frying. Use two skillets if available (6 inches). Very lightly greased (with butter) and heat the pans. Spoon in a thin layer of batter. Gently lift edges, and when bottom is golden, remove blintz to waxpaper sheet. (Note only one side is fried.) Continue frying until all batter is used. Now fill the little pancakes with:

Cheese Filling

1 pint creamed cottage cheese, 1 tablespoon soft butter, 3 egg yolks, 1 tablespoon sugar.

Stir all ingredients together. (Press cheese through sieve if very lumpy.) Put a big tablespoon of filling into the fried side of each little blintz and fold ends over each other, tightly enough to keep the filling inside.

Finally, the rolled blintzes are fried in a generous amount of butter and served hot immediately. Add a dab of sour cream and a touch of tart pre- serves.