Times-Advocate, 1980-10-29, Page 41(Aprnstrong
flooi-fashion 0
CD
Helen's Casserole
1 chopped onion (fair size) 1-14 oz. can tomato sauce
12/2 lbs. ground beef 1-10* oz• can tomato soup
1-19 oz. can tomatoes 1-14 oz. can creamed corn
1 tin whole (or pieces) mushrooms (drained)
1/2 of 12 pz. pkg, egg noodles (med size)
1 pkg. spaghetti sauce mix
Shake of tobasco sauce,
garlic powder
worchestershire sauce
8 slices of mozzarella cheese for topping
Brown beef and onion in large frying pan. Drain off
grease. Add all the rest of the ingredients and mix
well. Put into large casserole (small roasting pan will
do) or two 2 qt. casseroles. Cover with cheese slices.
Bake at 350 degrees for 1/2 hour then remove from oven
and let stand 20 minutes for juices to absorb.
Serve with a tossed salad and French bread. Serves 15.
Pearl Hicks
St. Marys
Quick Chicken or Turkey
A la King
11/2 c. cooked chopped chicken or turkey
2' tbsp sweet pepper or pimiento
1 c, peas
1 c. mushroom soup (slightly diluted)
Method:
Combine all ingredients, heat thoroughly serve on hot
tea biscuits or toast.
Mrs, M. Gibson
Lucan
Mock Chicken and Dressing
1 lb. hamburger, brown in pan and pour off grease. Salt
to taste
1 tsp. sage (or other seasoning)
2 c. bread crumbs packed
1 egg
1 tbsp. grated onion
1 c. chopped celery (optional)
1 scant cup of milk
1 can chicken noodle soup •
Mix together and put in flat pan. or casserole. Sprinkle
with-1 cup potato chips. Bake at 350 deg. for half an
hour (until Set and brown on top)
Vegetable Meat Loaf
11/2 lb. ground beef 1/4 c. chopped celery
1 med, onion, finely chopped 2, c. grated carrot
1/2 c. chopped green pepper 1 c, fine bread crumbs
1 egg (lightly beaten)
11/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
Vs. tsp. cayenne
1/2 tsp. Worcestershire sauce
1 c.. (10 oz.) tomato soup, undiluted
Combine all ingredients, blending thoroughly. Press
into greased 11/2 qt. casserole dish or loaf pan. Bake at
350 degrees until done 1-11/4 hours. Serves 6-8.
Dorothy Patterson
St. Marys
Mrs. Joan Oke
Exeter
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