HomeMy WebLinkAboutThe Goderich Signal-Star, 1981-11-04, Page 48Pave 20
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casseroles...
LUNCHEON DISH
3/4 cup cooked macaroni
3/4 cup fine bread crumbs
14sp, parsley, minced
1 tap, green pepper
cup grated cheese
3 eggs, well beaten
3/4 cup hot milk
Mix well. Bake in hot oven (in pan of hot water) for 45
minutes. Serve with mushroom sauce.
Mary O'Keefe
Goderich
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DECORATIVE /ACCESSORIES
NEW COUNTRY PIE
Crust:
1 cup tomato sauce
1/2 cup soft bread crumbs
11b. ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
11/2 tsp. salt
1 tsp. oregano
'/e tsp. pepper
Mix ingredients well. Pat into a greased 9" pie plate,
fluting edges.
Filling:
One and one-third cups minute rice
1 cup water
11/2 cups tomato sauce
1 cup grated cheddar cheese
' teaspoon salt
Combine minute rice, tomato sauce, salt, water and 1/4
cup of the, cheese. Spoon into the meat shell. Cover with
aluminum foil. Bake at 350 degrees for 25 minutes. Un-
cover and sprinkle top with remaining cheese. Return to
oven and bake uncovered 10 to I& minutes longer. Cut into
pie -shaped pieces. Serves 5 or 6.
Mrs. Karen Carter
R.R. 4, Clinton
HAM, TOMATO AND MACARONI CASSEROLE
1.540 mL (19 oz.) can tomatoes
250 mL (1 cup) sliced celery
125 mL ('/a cup) diced green peppers .
1 medium onion chopped
4 mL (3/4 teaspoon) salt
1 mL (1/4 teaspoon) black pepper
375 mL (11 cups) of ready cut macaroni
375 mL (11/4 cups) cooked ham cut in strips or diced cook-
ed chicken •
25 mL (2 tablespoons) minced parsley
250 mL (1 cup) shredded processed Cheddar cheese
Combine first 6 ingredients in a saucepan. Cover and
simmer for 20 minutes. Meanwhile, cook macaroni accor-
ding to the given directions, drain and rinse with cold
water.
Add to sauce: macaroni, ham, or chicken, parsley and
175 ml. (3/4 cup) cheese. Taste for seasoning.
Turn into a 2.5 L (2 quart) baking dish and sprinkle with
remaining cheese. Bake at 180 degrees C (350 degrees P)
for about 20 minutes. (About 4 servings). 470 calories per
400 mL (about 13/4 cups) serving of ham casserole and 440
calories per serving of chicken casserole.
Linda Fehr
Clinton
CAREFREE CASSEROLE
11/4 cups Minute Rice
1-10 oz. can Cream of Chicken Soup
PA cups water
2 cups diced cooked chicken
1-10 oz. can peas
1/2 tsp. salt
1/2 cup grated cheddar cheese
Measure rice into a 11/2 quart casserole dish. Blend soup
and water in a saucepan. Stir in chicken, drained peas and
salt. Bring quickly to a boil, stirring occasionally. Stir into
rice, sprinkle with grated cheese.
Cover and bake at 400 degrees F for 20 minutes. Stir.
Garnish with potato chips if desired. Serves 4. Delicious
served in patty shells.
Bev
GedeAeh