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Show Flash Macaroni-Tun- a i6min. 2 tablespoons butter or moourine Vi cwp fine, dry bread crumbs 1 6 yx -- oil. can tuna, drained and flaked pieces) (separated into layer-lik- e 1 15i4-e- c. can macaroni In cheese sauce finely chapped chives 1 tablespoon tablespoon Vj teaspoon 1 or 2 drops 1 chopped pimiento Worcestershire sauce Put chopped onion into skillet containing TobaKO Heat butter or margarine in a small skillet. Add bread crumbs and mix lightly with a fork. Heat over medium heat, stirring frequently, until lightly browned. Mix remaining ingredients together in a saucepan. Heat until very hot Spoon macaroni-tun- a mixture into 6 buttered individual sea shells or casseroles. Top with bread crumbs. Garnish with ripe 6 servings olives and pimiento strips. Links Sweet-So- ur 22 BON. 2 tablespoons cider vinogar 2 tablespoons brown sugar '4 teaspoon salt Put sausage links into a large cold skillet. Add cold water. Cover and cook slowly " v- - Dash Distinctive 20 MIN. Just a jew trimmings, and corned beef hash is ready for a party. k Remove both ends from can and push out contents of canned corned beef hash. Cut hash into four equal slices. Place on - - , y r broiler rack; brush tops with one half of the melted butter. Set' temperature control of range at Broil (500 F or higher) . Place broiler rack in broiler with top of meat 3 in. from source of heat; broil 3 to 5 min., or until browned. Turn and spread tops thinly with prepared h. Place one tomato slice on each hash round. Brush with melted butter. Sprinkle grated cheese and remaining ingredients over tomato slices. Broil 4 servings about 5 min. longer. horse-radis- Ring Around Bologna 17 min. cost sliced pineapple, drained, y4 cwp sirup reserving y4 cup white corn sirup 2 tablespoons brown sugar 1 12 -- ox. bologna ring Whole cloves 1 34-o- z. mashed pkg. 1 9-- oc United Sandwich 3 tablespoons butter 31 me 18 MIN. margarine urfslsepMsMMWI atpsW lO'f to M condensed cream of mushroom soup cup water teaspoon Worcestershire sauce 6 slices bread 1 tablespoon prepared mustard 1 12-can chopped ham 1 1 1-- ex. oc 1 pre-cook- ed potatoes 1 14 11 -- ex. can asparagus spears, drained Melt 2 tablespoons of butter in a saucepan. Blend in flour. Heat until mixture bubbles, stirring constantly. Remove from heat and blend in soup, water, and Worcestershire sauce. Cook until thoroughly heated, stirring constantly. tablespoon chopped parsley Mix together pineapple sirup, corn sirup, and brown sugar. Making diagonal cuts, score bologna ring to make diamond pattern; Insert whole cloves. Place bologna ring in shallow baking dish. Cut pineapple slices in half and arrange around bologna. Spoon sauce over bologna and pineapple. Bake at 375 F 10 min. Set temperature control of range at Broil (500 F or higher) . Place baking dish on broiler Toast one side only of bread slices. Trim crusts from bread and spread untoasted sides with butter and mustard. Cut ham into 6 equal slices. Place one ham slice over each bread slice. Arrange 3 asparagus spears on each sandwich. Arrange in baking dish and pour mushroom sauce over sandwiches. Bake at 375 F 10 min., or until thoroughly heated. Garnish with pimiento-stufle- d olive slices and parsley. 6 servings - ram ffliirci .IVJr'll 1 rack about 4 in. 'from source of heat Broil 5 min. Prepare potatoes according to package directions. Mix in parsley and 4 servings onion. 't 7a teaspoon grated onion 1 1 -- 2 4o&l4SSOOAS Jsosh 1 cap hot water - reserved sausage drippings. Cook over medium heat until onion is transparent. Blend in flour. Heat until mixture bubbles. Remove from heat and add gradually, stirring constantly, the remaining ingredients. Bring to boiling. Reduce heat and cook 1 to 2 min. Return sausages to sauce and cook over low heat 10 min. or 4 iervings until thoroughly heated. lb. can corned beef hash 4 teaspoons melted batter or margarine 2 teaspoons prepared horse-radis- h 1 medium-siz- e tomato, cut Into 4 slices 2 ax. sharp Cheddar cheese, grated Vi teaspoon salt V4 teaspoon Accent Few grains pepper 6 (about 1 lb.) sausage links 2 tablespoons cold water Vi ) chopped anion P (' medlwm-siz- e 2 tablespoons reserved sausage drippings 1 - to 10 min. Remove cover and pour off liquid. Brown liriks over medium heat, turning as necessary (do not prick links with fork). Pour off fat as it collects; reserve fat When sausage liriks are browned, remove from skillet Drain on. absorbent paper and set aside to keep warm. 8 I 2 TV. . ,r--S 4 ( , , - ; o .fv, WHY STOP THE FUN WITH ONLY ONE? THEY'RE PURE LOtMA BOONE SI0IT- - KSSUtX Better because there's BUTTER in batter I For the .. inrrj rrrrr r - j t RUlSCt FANCY CKESTS. Better because they're topped with FLUFFIEST richer-tastin- g MARSH MALLOW, and shortbread, get LORN A DOONE soon I sprinkled with delicious shreds of cocoanut. a r BunsssssssunnBur o it" y . - i J vxtt mmmcntsm r J, I 5?i NABISCO COOKIES! R3 KEWTCS . . . CAXES. Now doubia wrapped. Two O separate cellophane inner packs keep cake more tender, golden fig Jam SMOOTHER, MOISTER. NATIONAL tlfCUIT COMFANYO |