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Page A34, GUARDIAN - PATRIOT, Mon., Nov. 24, 1958

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Bringing the elements/together as required by a good recipe is partly a work of skill. partly a Work of art, and generally good fun. as is being discovered by

730 THAT'S HO IT 13 DO

these girls—Janet Macdonald and Leigha Jamieson—while tak- ing part in a cooking class at Queen Charlotte High School.

VEGETABLE CASSEROLE (Supper Dish)

1 cup diced potatoes

“.- cup diced onions

1 cup diced carrots

‘2 cup uncooked rice

1 pound hamburger

1 small tin canned tomatoes

2 cups boiling water.

Place in cas=ercle in order giv- en. Placing the hamburger on top. Rake in moderate oven for two hours.

Julia "all Reads Corner W. l.

GOLDEN CHEESE CASSEROLE

'4; cup finely chopped onion ‘2 cup chopped green pepper 2 [two butter

3 cups cooked rice

1:. cup chopped parsley

1“: tsp. salt

Dash of pepper

1': it). old cheddar

shredded

3 egzs beaten

3'. cup milk.

Saute the onion and green pep- per in the butter. Combine with the rice. parsley. salt. pepper and cheese. M‘m ligh‘lV. bine eggs and milk and fold into the rice mixture. Pour into a 1‘5: quart greased bakind dish. Bake in a slow oven, 325 deg. for I hour.

cliccse

Mrs. L. P, Mon-nae .

Mermaid W l.

GRMWn STE“: AND MUSH- R""“l CASSEROLE

3} lb. ground steak

". lh srr‘m'd pork

1 egs beaten

1‘9 cun so"

l-‘l cup milk ‘ '3‘ tsp. onion grated.

1‘ tsp. grcund mustard.

1 teaspoon salt. Pcpv‘or

Form into patties and frv un- til lv'rwn on Pro side. Wane in cws=croie with brrwn side up

bread crumbs

Cow‘s with 1 ca" r" mushroom 5mm. mixed with 1'5: cut) cold wr‘cr. Place covered dicth in

350 deg. oven for about 40 min- utes. This makes a delicious brown sauce to serve with the patties. - , Mrs. R. Machllnn

Road‘s Corner

MH‘ARONI SALMON CASSER- OLE 4 cups well drained cooked macaroni 1 cup well drained canned sal- noon 2 tbsp. finely diced onion “'4 cup chopped stuffed olivets

STOVE on. and SOLAR FURNACE FUEL

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2V2 cups cheese sauce Blend ingredients together in buttered casserole, bake in mod- erate oven for 30 minutes. Cheese Sauce 1 large can carnation milk 1/2 tsp. salt 1": tsp mustard 2 cups grated cheese Simmer milk. salt and mustard in saucepan over low heat to just boiling point. add cheese. Stir over low heat until cheese melts. Mrs. Evelyn MacLMd Vernon River W.l.

CHEESE AND EGG CASSEROLE 3 tbsp butter tsp. salt 1": tbsp. cornstarch. 11': cup milk "’2 cup grated cheese 4 hard cooked eggs sliced _ 2 cups canned peas. drained. Combine butter. salt and corn- starch in saucepan. Add milk gradually and cook, stirring con- stantly until thick and smooth. Stir in cheese and continue cook- lng until cheese melts. Arrange hard cocked eggs and peas in layers in 1 quart casserole. Pour cheese sauce over top. Bake in moderate oven 350 Deg. F. 30 to 35 minutes. Yield 4 serv- ings. Mrs. Lorne M. Campbell New London W1.

SALMON SCALLOP (Supper Dish)

2 tablespoons butter

2 tablespoons flour

2 cups milk

2 hard boiled eggs

1 can salmon (one pound size)

casserole '

Liake cream sauce of above place 1% cups buttered bread crumbs in casserole. add salmon mixture, and place 1% cups of buttered crumbs on top. dot with

butter and bake. ' Mrs. Allison McLeod New London

CORN CHOWDER

3 cups diced potatoes 1 cup diced carrots 3 tbsp. onion 2 tbsp diced pork or bacon 1 tan salt . ‘ Pepper 1 qt. milk 2 cups creamed corn Bake in hot oven one halt hour. Mrs. Wymn Cairns Reed’s Corner VJ.

SUPPER DISH

1 can celery soup

3/4 cups milk

1 small can salmon

Seasoning.

Potato chips to thicken.

Mix and dot with butter. Save enough potato chips to spread on top and bake.

Mrs. Brad Cairns Road’s Corner W1.

LIVER CASSEROLE

1 lb. beef liver

1,72 cup flour

1 can consomme soup

I can tomatoes

2 medium potatoes

2 carrots

1 onion.

Wash liver and cut into 1 In. cubes. Dip in flour, brown in frying pan, and place in bottom of casserole dish. Pour consom- me and canned tomatoes into frying pan and simmer for 5 minutes. Slice potatoes and car- rots and cover liver. Chop onion and add to casserole. Pour con- somme and tomato mixture over top and bake in oven at 350 deg. for 11.3 hours. Serves four.

Mrs. Frank Ross Parkdale WJ.

SALMON AND PEAS SOUFFLE

1 cup hot milk 1% cup soft bread crrmbs

1 tbsp butter

‘é tsp salt

1/4 tsp. paprika

1": cups flaked salmon

#2 cup peas

Whites of 2 eggs.

Cook crumbs, butter and sea- sonings in the hot milk 3 minutes Add salmon and peas. fold in whites of eggs which have been

beaten stilt. Put in greased dish and bake about 25 minutes in moderate oven. This is n del- icious never fail souffle. Mrs. Reid Under-hay Eglington-Howe Bay W. l.

wlmw and MT:

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FRANKFURT!!! LOAFl

V; cup chopped celery

1 sliced small onion ,

2 tbsp melted lard or dripping:

l lb. frankfurters. '

Vi cup drained chopped pickle

salt

Pepper

3 cups sifted spastry flour

4 tbsp. baking powder.

V4 tsp dry mustard

6 tbsp. chilled shortenin‘

1 cup milk

Grease an 8% x 4% inch pan. Preheat ovan to 450 deg. Saute celery and onion in heat- ed drippings. Put tranklurtcrs through food chopper, using ,mcd- ium blade, add to“ celery and onion and mixed in chopped pick- le. Season to taste. Mix and sift

flour. baking powder, 9’4 ts). salt

; Pavared or ” Supper

and dry mustard. Cut in short- ening finely. Make a well in flour mixture add milk and mix light-

ly with a fork, knead for 10 see- onds on lightly floured baking board, roll out 2-3 of dough and use to line prepared loal pan. Fill \with meat mixture. Roll remaining dough and fit over top of pie. Sealing edges. Slash top to allow steam to escape. Bake h preheated oven about 30 minutes. Serve hot with cream sauce flub cred with prepared mustard. Munlvclyn Mn cod Verno- Rlver WJ.

FAMOUS WRITER

John Galsworthyfithe Engish n‘uthor who died in 1933, wrote his first books under the name John Sinjohn.

The Ingredient of-a Good Meal Will All Be Found At

' “Mills Meat Murkét

At Mills Meat Market you will find all the quality and fun of old time shopping. We deliver-and try to serve you in the best possible way.

POTTED MEAT IS OUR SPECIALTY

‘ CHARLOTTETOWN .

You can always enjoy a pleasant Evening when you’re at Milton’s Old Spain. They serve delicious meals in a friendly atmos- phere and give you the finest in service. Make your accommodation ,for your club, office party or social group now.

~ 0 Phone 4336 o

Friendly‘hospitality is a tradition here whether you stop for a lunch or a Complete Dinner, our cordial welcome, courteous service and relaxing atmosphere will make you feel completely at home.

MILTON'S OLD SPAIN

For A Pleasant Evening VISIT

MILTON’S on) SPAIN

>8 Longworth Ave.

THE BEST COOKS

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SUPPLIES FROM

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Dial 6421