The Brussels Post, 1979-11-15, Page 13Main dishes Including casseroles and vegetables
SALMON PUDDING
1 tablespoon butter
11/2 tablespoons flour
1/2 cup milk
1 lb. tin pink salmon
1 stalk celery, chopped
1 small onion, chopped
few sprigs parsley
1/8 teaspoon pepper
1 tablespoon dry mustard
1 teaspoon salt
3 tablespoons evaporated milk
2 eggs, separated
1 pkg. green peas
Preheat oven to 350°. Grease a medium
sized casserole. Melt butter in saucepan,
stir in flour until smooth, then add milk
gradually and cook over low heat stirring
constantly until sauce is smooth and
slightly thick. Drain salmon and separate
into small pieces with a fork. Add salmon
to white sauce with celery, onion and
parsley. Add pepper, salt, mustard, milk
and egg yolks. Beat whites until they hold a
peak, then mix very gently into salmon
mixture. Put in casserole and bake for 35
minutes. Serve with hot peas. Serves 4.
Margaret Spence
Brussels
YORKSHIRE STEAK
1 lb. hamburg
1/2 cup chopped onion
3/4 teaspoon salt
1/2 teaspoon poultry seasoning
1 egg
1 cup milk
7/8 cup sifted flour
'A teaspoon baking powder
1/4 teaspoon salt
Spread the hamburg in greased
casserole. Cover with onion and .sprinkle
with salt and poultry seasoning.Put in 375°
a few minutes while you prepare the
batter.Beat egg and add milk and add
flour, baking powder and salt. Beat well.
Pour batter over hot hamburg mixture and
return to oven for about 30 minutes.
Margaret Spence
Brussels
TUNA ON A BUN
Flake 1 can of tuna.
Mix with 1/2 cup Miracle Whip
1 small jar cheese whiz
2tsp chopped onion
2 tsp diced celery
3 mashed hard cooked eggs
Spread on halves of hamburger buns.
Brown under broiler
Mrs. Barbara Anderson
Belgrave
FINNAN HADDIE POTATO SCALLOP
2 cups cooked sliced potatoes
2 cups flaked finnan haddie
1/2 teaspoon salt (optional)
1/2 cup dry bread crumbs
1 tablespoon butter
1 cup thin white sauce
some grated onion
Preheat oven to 375°. Grease casserole.
Arrange potatoes and fish in layers in
casserole, seasoning with salt and onion.
Pour sauce over mixture and top with
crumbs. Dot with butter. Bake for 20
minutes or until top is lightly browned. 6
servings.
Margaret Spence
Brussels
BAKED HAM FOR DAY AFTER XMAS
1 8-10 lb. ham
3 lbs. flour
3 lbs cornmeal
cold water & cloves
3 tbsp. dry mustard
2 c. brown sugar 1 large bottle gingerale
2 organes & 1 lemon sliced.
Method: Mix flour, cornmeal and water
together to make stiff batter. Put ham in
pan and cover thoroughly with dough.
Place uncovered in medium 375° oven.
Cook 4 hrs. Remove from oven. Take
baked dough crust from ham.
Remove skin and score into 1" squares.
Stick clove in each,mix mustard with water
and cover ham. Pour gingerale in roasting
pan with sliced oranges and lemons. Bake
uncovered in moderate oven, basting
frequently for 45 minutes. Strain juice in
pan and serve with ham.
SWEET AND SOUR PORK CHOPS
OR SPARE RIBS
6-8 pork chops or 2-3 lbs ribs
1 large onion chopped
2 tsp salt
2 tbsp vinegar
4 tbsp lemon juice
2 tbsp brown sugar
1/8 tsp garlic salt
1 cup chili sauce or catsup
2tsp dry mustard
1 cup water
1/2 cup chopped celery
1 tsp paprika
Brown chops or ribs (cut to serving
portions) over medium heat. Transfer to
platter while the onions brown in pan'
drippings. Drain off drippings and return
meat to pan, or you can put this in a roast
pan and bake in oven. Pour mixture of
remaining ingredients over meat and
simmer slowly 11/2 to 2 hrs.
Dianne Mero
CASSEROLE CABBAGE ROLLS
1 lb ground chuck beef
1 tbsp. cooking oil
ichopped onion
ltsp salt
1/8 tsp pepper
3 tbsp raw long grain rice
one 10 oz can tomato soup
1 soup can water
3 cups coarsely shredded cabbage
In large frying pan sear the ground beef
in oil for a minute or two then add onion,
salt, pepper and rice. Mix well while
gentl y sauteing for 2 or 3 minutes, then
add soup and water and mix well. Turn
cabbage into greased baking dish or
casserole. Pour meat mixture evenly over
the raw cabbage. Do not stir. Bake covered
1 1/2 hrs at 325*
Hazel Hildebrand
Seaforth
CORNED BEEF CASSEROLE
1-8 oz. package noodles or macaroni
1 can cream of Chicken soup
1 12 oz. can Corned Beef (diced)
1 cup milk
2 cups grated cheese
1/2 cup chopped onion
3/4 cup buttered bread crumbs.
Method: Cook noodles or macaroni in
salted boiling water until tender - then
drain. Add all other ingredients but
crumbs. Spread these on top. Bake 350° for
45 minutes Use a 2 quart casserole. Serves
8 or ten and can be frozen.
Mrs. W.H. Lowry
New Liskeard
Chrlitmas Cookbobk Page 11
Beth Bechely
Seaforth