The Brussels Post, 1979-11-15, Page 19CRUNCHY COMPANY CASSEROLE
3 cups diced cooked turkey
2 hard boiled eggs, coarsely chopped
3/4 cu. diced celery
1 tbsp. chopped onion
1-4 oz. can sliced mushrooms or
1/3 40 oz. can sliced mushrooms
1/2 cup blanched almond slivers
3/4 cup mayonnaise
1-101/2 oz. can cream of chicken soup.
Crushed potato( chips or chow mein
noodles.
Method: Mix 1st six ingredients
together. Stir mayonnaise and soup to-
gether. Toss into turkey mixture. Turn into
2 qt. casserole and sprinkle with noodles or
potato chips. Bake in 350° oven for 1/2
hour. (or more) or till dish is bubbly.
Serves 6. Freezes well.
Beth Bechely
Seaforth, Ont.
TURKEY CASSEROLE
6 tbsp. butter
1/2 cu p diced celery
1/2 cup minced onion
6 tbsp flour
3 cups milk
ltsp salt
1/4 tsp pepper
1 can mushroom soup
4 c. cut-up turkey
2 tbsp pimento
1/4 tsp basil
3 tsp sherry
I/2 cup grated cheese
Melt butter, add onion and celery. Add
flour, salt, pepper and milk. Cook till thick.
Add soup, basil, pimento and sherry. Add
turkey and mix. Top with grated cheese.
Bake at 350° for 40 mins.
Mrs. Gerald Miller
RR#3 Brussels
POTATOES ALASKA
4 cups mashed potatoes
2 tablespoons butter or margarine
2 egg yolks
2 tablespoons chopped green onion tops
1/2 teaspoon salt
Dash pepper
2 egg whites
2 tablespoons Mayonnaise or salad
dressing
1/2 teaspoon lemon juice.
Method: Add butter or margarine, egg
yolks, green onion tops, salt and pepper to
mashed potatoes. Mix well. Spoon mounds
onto foil covered, baking sheet.
Beat egg whites till stiff peaks form.
Fold in mayonnaise and lemon juice. Top
each potato mound with egg white mixture.
Bake in moderate oven (350°) 10 to 12
minutes or till egg whites are golden.
Mrs. W. H. Lowry
New Liskeard
MASHED POTATO. CASSEROLE
This recipe keeps as long as 5 days in the
refrigerator.
5 lbs. (9 large) potatoes
2 pkgs. cream cheese (3 oz. each)
1 cup dairy sour cream
2 tsp. onion salt
1 tsp. pepper
2 tbsp. butter
Cook peeled potatoes in salted water
until tender. Drain, then mash until
smooth with a hand masher or electric
beater. Add remaining ingredients and
beat till light and fluffy. Let cool slightly
and place in a large greased casserole. Dot
with more butter if desired.
Dianne Mero
Seaforth, Ont.
DUCHESS POTATOES
2 cups mashed potatoes
1 egg or 2 egg yolks
1/2 teaspoon salt
1/4 teaspoon pepper
Prepare mashed potatoes-you can use
leftover mashed potatoes. Beat 1 whole
egg or 2 egg yolks well, add egg, salt and
pepper to the mashed potatoes and beat
until smooth. Pile the potatoes in a
buttered baking dish and heat thoroughly
in a 400° oven.
Dianne Mero
Seaforth
TURNIP CASSEROLE
2 cups mashed turnip (one medium)
2 T. butter or margarine (first amount)
1 T sugar
1 t. salt
1/8 t. pepper
c fine soft bread crumbs (divided-see
below)
1 egg
1 T. butter or margarine (second amount)
Wash, pare and cut up turnip. Cook until
tender. Drain and mash with beater. Add 2
T butter, sugar, salt, pepper, % c. of
crumbs and egg and beat to mix well. Tip
into buttered casserole. Melt 1 T. butter.
With fork gently mix in remaining one cup
crumbs and sprinkle over top. Bake at 350°
for 24 minutes until top is a rich gold.
Eleanor Eckert,
Maryhill
VEGETABLE FOR XMAS DINNER
red cabbage shreddea ana baked in
salted water until tender. Drain well. Add
2 tbsp bacon fat
1/2 cup sweet cider vinegar
1/4 cup white sugar
Let simmer till served.
Beth Bechely
Seaforth
PIZZA BEAN CASSEROLE
1 onion
3 slices bacon
(fry together)
Place in Casserole
1 large tin pork and beans
1 large tin kidney beans
1 large tin lima beans, drained
Mix and. Add
3/4 cup catsup
1 tblsp vinegar
1/2 cup brown sugar
1 small tblsp prepared mustard
Add fried bacon and onions. Bake 350° F
for 1 hr.
Miss Aleda Shantz
RR3 Brussels
TURNIP DELIGHT
3 cups hot mashed turnips
2 tablespoons butter
2 egg yolks
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon mace
1/4 cup hot cream.
Mash the turnips and mix with the
butter. Add the well beaten egg yolks and
seasonings. Beat in hot cream until the
mixture is light and fluffy. Pile into an oiled
2 quart casserole. Cover with the following
meringue. MERINGUE
2 egg whites
1/2 cup cheese grated
1/4 teaspoon salt
1/4 teaspoon baking powder
Stiffly beat the egg whites. Fold in
grated . cheese which has been mixed with
the salt and baking powder. Spread over
turnip mixture. Brown in moderate oven
350°F . Serves 6. Time 12-15 mins.
Mrs. Mac Baeker
2041 Bluefields Dr.
Burlington
OLD FASHIONED BAKED BEANS
1 lb dry white beans (21/4 cups)
6 cups cold water
1 tblsp oil
1/4 lb salt pork (chopped) I use bacon
11/2 cups bean liquid
1/4 cup molasses
1/4 cup brown sugar
2 tblsp catsup
11/2 tsp salt
1/2 tsp pepper
1/2 tsp dry mustard
Put beans and water in large saucepan.
To reduce foaming add oil. Bring to a boil,
boil, covered for 2 mins. Set aside 1 hr.
Return beans to a boil, reduce heat,
simmer covered for 40 mins. Drain
reserving liquid. Pour beans into a 2 quart
bean pot. Stir in pork, combine remaining
ingredients and pour over beans. Bake for
31/2 hrs 300° E Uncoverbake, for another 30
mins. Add more liquid if necessary.
Miss Aleda Shantz
Brussels
Christmas Cookbook Page 17