HomeMy WebLinkAboutThe Citizen, 1992-11-25, Page 36Crab Souffle
(Serves 8)
4 slices white bread, left whole
4 slices white bread, cubed
1/2 cup mayonnaise
1 cup celery, chopped
1 green pepper, chopped
1 medium onion, chopped
2 cups fresh crab or
2-7 1/2 oz. cans
4 eggs beaten
3 cups milk
1 can mushroom soup
1/2 cup Cheddar cheese,
grated
paprika
Place four whole slices of bread in
large casserole or two small ones.
Mix cubed bread, mayo, celery,
pepper, onion and crab. Spread
over bread.
Beat eggs and milk; pour over
crab mixture. Cover and refrigerate
overnight.
Bake uncovered at 325°F for 15
minutes then top with soup, cheese
and paprika; bake for 1 hour.
Do not fill pans more than half full.
- Diane Fl ad ford, Bly th.
Salmon Casserole
1 cup boiled rice
2 eggs
1/2 cup milk
grated cheese for topping
1 - 8 oz. can salmon
pinch dry mustard
1 can cream of mushroom
soup
Mix rice, salmon and beaten eggs;
add mustard, milk and soup. Put in
greased casserole dish and top with
grated cheese.
Bake at 350°F for 1 hour.
- Gertie Kellington, Brussels.
Ham and Cabbage
Casserole
2 cups cooked ham (bite-size
chunks)
1 small head of cabbage,
chopped and cooked
6 boiled potatoes, peeled
and sliced
1 -10 oz. can chicken broth
1 tbsp, butter or margarine
1 tbsp, flour
1/4 lb. grated Cheddar cheese
Butter a large casserole dish.
Arrange ham, cabbage and sliced
potatoes in layers with some of
cheese between each layer. Put
remainder of cheese on top.
In small saucepan melt butter, add
flour and stir with a wooden spoon
or whisk for about 2 min.
Slowly add chicken broth, stir until
smooth. Pour over casserole. Bake
at 350°F. until bubbly and hot.
- Annie Shantz, Ayton.
Tourtiere
500 g. ground pork
50 ml. chopped onion
3 ml. salt
2 ml. garlic salt
2 ml allspice
2 ml. pepper
50 ml. boiling water
250 ml. finely mashed
potatoes
pastry for 2 crust, 1 litre pie
Combine pork, onion, season-ings
and water. Simmer, un-covered, stir
ring occasionally until meat is
cooked. Cook and skim fat.
Line pie plate with half the pastry.
Fill with cooled mixture. Cover with
pastry, seal edges and cut steam
vents.
Bake 10 min. at 230°C (450°F).
Reduce heat to 180°C (350°F) and
continue baking until crust is golden
brown (about 30 minutes).
- Bonnie Gropp, Brussels.
Chicken Hurry
21/2-3 lbs. chicken
1/2 cup ketchup
1/4 cup water
1/4 cup packed brown sugar
1 pkg. onion soup mix
Mix together. Bake covered at
350°F. for approx. 1 hour. Remove
lid and continue cooking for 20 min.
- Connie Dawson, Wingham.
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