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Show fj) & CJJO lydunnCmhht . . . ,w.v A f - Sd.,,j $ tS' vj W v "fF?)pm "VL 'w " " y , , '? il V i -1 Tuna Fish and Noodles Make Favorite Casserole (See Recipes Below) Lenten Casseroles CASSEROLES ARE an excellent solution to Lenten menus, especially especial-ly when they're hearty and nourishing. nourish-ing. Fish, eggs and cheese, all good protein foods, t. i)l f iotm. a base for LYNN CHAMBERS' MENU American Pizza Grapefruit, Olive and Green Salad Stuffed Celery Banana Cream Tarts Beverage Recipe Given Butter 1 8-ounce can tomato sance Salt and pepper Peel eggplant. Cut into inch cubes and fry In butter until clear. Place layer of eggplant in butiered baking bak-ing dish. Top with layer of clams. if fdtSS tnese substantial dishes, while TLsj sauces and veg-y-:-' f7j etables are add-jT-c!ljf!-j ed to some of fy--- "fX them for extra LoaaijjgstaJ appeal, color or calories. Prove to yourself and to the family fam-ily that Lenten fare can be interesting inter-esting with some of these new recipes. reci-pes. see SPAGHETTI and noodles play an important part In these two recipes to give you a wonderfully filling meal out of a casserole: Eggs Tetrazzlnl (Serves 4) 4 6 ounces spaghetti H cup diced celery 2 tablespoons chopped green pepper or parsley 1 tablespoon finely chopped onion 1 4-ounce can mushrooms, drained cup butter 1 tablespoon flour cup milk Yi pound sharp cheese, finely diced H teaspoon salt t teaspoons Worcestershire sauce 4 hard-cooked eggs cup grated Parmesan cheese Cook spaghetti according to package pack-age directions. Prepare sauce as follows: Cook celery, green pepper, onion and mushrooms in the butter until onion is Just transparent. Add flour and blend well. Add milk all at once, cook stirring constantly until uniformly thickened. Blend In cheese, salt, Worcestershire sauce. Stir until cheese is melted. Set aside several center slices of egg for garnish. Chop remaining eggs and add to the sauce. Heat to serving temperature. Tuna-Noodle Casserole (Serves 4-6) 4 ounces medium or broad noodles 1 No. 2 can peas 1 7-ounce can tuna 2 tablespoons butter 2 tablespoons flour ii teaspoon salt 2 tablespoons prepared mustard H cup liquid drained from peas 1 tall can evaporated milk (1-H cups) Cook noodles in boiling salted . ill A 1 1 . . Ill 1 Sprinkle each layer clams with ("A salt, pepper and A fX g r a t ed cheese. mbH1 when dish ls fuU i(C ft -J pour canned tomato to-mato sauce over all. Bake In hot oven (400) for 30 minutes. American Pizza (Serves 6) 2 cups sifted flour 3 teaspoons baking powder teaspoon salt y4 cup butter 1 cup milk (scant) 1 can condensed tomato soup or 1 can tomato puree 1 cup cubed American cheese (about Y pound) 2 tablespoons finely diced green pepper 1 tablespoon minced parsley 2 tablespoons grated onion 1 clove garlic, finely cut Prepare a drop biscuit dough from the first 5 ingredients; spread dough In bottom of a buttered 8x2-inch 8x2-inch baking dish. Pour mixture of tomato soup or puree, cheese, pepper, pep-per, parsley, onion and garlic over dough. Bake in moderately hot oven (400) for 20 to 25 minutes. Baked Potatoes with Cheese-onion Sauce (Serves 6) 6 medium potatoes Yx cup butter cup flour 2 cups milk 1 teaspoon salt Dash cayenne Yt teaspoon Worcestershire sauce Few drops Tabasco sauce 14 cups grated processed strong cheese 1 bunch green onions (about 18) including tops, chopped Bake potatoes in moderately hot oven (400) for 40-60 minutes. Make crosswise gashes in top of each, turn back flaps and fluff up pulp. Pour about cup hot cheese-onion sauce over each and serve remainder re-mainder in bowl. Top with a little chopped green onion. If served with waier uniu lenaer, auuui m minutes. min-utes. Drain the noodles. Melt butter but-ter in a saucepan. Stir in the flour and salt. Gradu- ally add the .Ar fdL 1 1 Q u i d drained pw jSsf rom Peas anc VjT) L cook until thick- fSWvj ened, stirring to 1A ff !h keep smooth. W f -&f Stir in the mus-f mus-f n 1 fbi 1 1 .arA, then gradually grad-ually add the milk. Continue cooking cook-ing over low heat until thickened. Arrange noodles, peas and tuna, which has been broken into bite-sized bite-sized pieces, in layers In a well greased 1 Vi quart casserole. Pour sauce over all and bake in a moderate mod-erate oven (350") for 20-25 minutes. Clam and Eggplant Casserole (Serves 5-6) 1 eggplant 1 can whole or mlnred clams 1 cup grated cheese steak or roast, the meat Juice, poured on potato before sauce is put on, gives extra flavor. For sauce combine butter, flour and milk as for white sauce. Scrambled Eggs with Shrimps (Serves 4) 4 tablespoons butter 1 small onion, chopped 1 mushroom, sliced !a cup sliced, cooked shrimps 2 tomatoes, skinned, sliced 4 eggs teaspoon salt h teaspoon pepper 2 tablespoons cream 4 slices buttered toast 2 tablespoons grated cheese Melt the butter in a heavy pan, add the or.ion and mushroom, and simmer 4 to 5 minutes. Add the shrimps and tomatoes. Shake over fire 2 minutes. Add eggs mixed with salt, pepper and cream. Stir over low fire until creamy. |