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FOOD fôr WHITBY FREE PRES, WEDNESDAY, JANUARY 20, 1988, PAGE 17 ..,ea sy to prepare and so economicalI On cold, winter days when you want the farnily to corne home to something hot and nourîshing a casserole is just right. They can be made up from just about anything so you are 'sure to have what you AÂVeLLJinLLTiLJe LL r orL uL uuJ.~ar.L< mU Add a salad and a wýhole grain bread and your mea following this week. Good pasta bas inspired some of the world's most-loved recpe.here's a favorite that deevs a treasured spot in everyone's recipe box. Afrer ail, what couid be quicker or more taity than piping bot tuna casserole? 1 cup< 1/2 cup 1/4 cup 3 tbsp. 2 tbsp. 1 cup 10' fi. oz Z.cioves. r-. 1 i Tadoplei 1uj iML * 4s~~. d~-lotir ~ -ao 5,- m ilÂà r<M 1,&Qf4. 7$ - DV~ iI .IàS. à ~ A àà 4 cDa~-ý4rh ~~ i ~kn. - '"II~cos>-s Sur ÃŽ-bov:4L"6 L Qu~ ~iè ".f- v I ý V\ W. * - <4 s (250 ml) Baby sbells (125 -ml) cbopped onion (75 nml) cbopped green pepper (45 ml) vegetable oil (30 mil) flour (250 ml) milk (284 ml) tin creani Of musbroom soup 7 fi. oz. (199 ml) tin tuna fisb 1/4 cup (75 ml) green peas Cook pasta as package direct and drain welI. Saute onions and pepper in vegetable oil. Biendin flour and cook sligbtly. Stir in milk. and cook over low beat until thick, stirring con- stantly. Stir in mushroom soup and rernove from beat. Add cooked pasta, tuna and peas. Pour into greased casserole and bake, uncovered, at 350 degrees F (180 degrees C) for 30 minutes. Makes 4 - 6 servings. El a. rv"~ t ~ a. f'c> c> ci 500 g (1 lb.) frozen fish fillets 125 ml (1/2 cup) sliced musbrooms 250m1 (1 cup) frozen baby carrots 1 284 g (10 oz.) package frozen broccoli spears 1-284 mi (10 oz.) can Cheddar cheese soup 125m1 (1/2 cup) milk dasb of sait & pepper Partially tbaw filets and cut into -2.5 "cm (1 inch) 'cubes; arrange cubes evenly in the Mu x e»làx-C C XA 1-1/2 Ibs (750 g) ground beef 1 onion, finely chopped 1/2 cup (125 ml) uncooked .minute rice 1 tsp. (5 ml) sait 1/2 tsp. (2 mi) pepper 1/2 cup (125 mi) oats 1/3 cup (75 mil) milk 1 egg 1 can 1 can 1/2 cup (10 oz.) condensed creani of mushroom soup (10 oz.) sliced mushrooms, drained (125 ml) milk bottom of an ungreased 2 L (2 qts) casserole dish. Add tbevegetables in layers, starting with tbe mushrooms, then carrots, tben broccoli. Combine soup and mik, pour over vegetables. Season with sait and pepper. Bake uncovered at 190 degrees C (375 degrees F) 45 min. * Note: Use any frozen fish filuets._ (Cod, turbot, boston bluefisb, sole, pickerel, haddock). 4Qe O& Combine flrst nine ingre- cients for meatballs. Shape into 1-112T (4 cm) bails. Brown lightly in small amount of oul in frying pan. Place in 1-1/2 qt. (1.5 1) casserole. Beat soup, musbrooms and milk together until smootbly blended. Pour over meatbalIs. Bake covered in 350 degrees F (180 degrees C) oven for .1 hour. Uncover and bake an additional 15 minutes. al is complete. Try one of the Horseradish is just for roast beef, you say. Well, not so! A versatile, pungent member of tbe mustard family, borseradish can add a piquant fiavour to appetizers, spreads, clips, sauces and even meatless entrees. 2 cups (500 ml) sliced musbrooms 1 cup (250 ml) cbopped onion 2 tbsp. (30 ml) butter 1 cup (250 ml) uncooked rice 1 can (28 ozJ796 ml) tomatoes 1/2 cup (125 mil) water 2- chicken -bouilloncubes 3 tbsp. (45 ml) horseradish 1 tsp. (5 nil) sait 1/4 tsp. (1 ml) pepper 2 cups (500 mil) cheddar cbeese, sbredded Saute mushrooms and onion in butter until tender. Stir in rice and cook until iigbtly browned. Add reniaining ingredients except cheese. Bring to a boil, then simmer 10 minutes, stirring occasionally. Place haif of rice mixture in 2 qt.- (2 L) casserole. Sprinle witb 1-112 cups (375 ml) cheese. Spread remainin g mixture over cbeese. Bake at 350 degrees F (180 degrees C) for 20 minutes. Sprinkle witb remaining cheese and bake 5 minutes longer. Makes 8 servings. E~LTKcI f~r' dE~~ ~ E~cR~t - 1 ci:pr 2*-111i ail pîzrpose lour 1 t ur I ni I ~îrwheat flour 2 tsp 1 i n1.) hakIrig powder ' 'l tsp. 2 'il 1 sait i 2 nl t. 'ni z2fJUfld innamlon i -1 !"pIln golifnd utmeg 1 4 !-,p 1<i 1 haking soda 1 cli'p 17, i i ortenitig 1-1/2 cups (375 mil) sbredded cooking apples 1 cup (250 nil) chopped walnuts Stir together aIl purpose and whole wheat flours, baking powder, saIt, cinnamon, nutmeg and baking soda. Cream together shortening, sugar and eggs. Stir in the flour mixture and apples. Set asi de 2 Tbsp (30 mil) of the walnuts for gamnish. Stir remaining walnuts into the batter. Turn batter into greased 8 1/2 x 4 1/2 x 3 inch (1.25 L) loaf pan; sprinkie with reserved walnuts. Bake in 350 degree F (180 degree C) Ã"ven about 1 bour or until done. Cool on a wire rack 10 min.; remove froni pan. Cool completely. Makeis 1 loaf. WE HAVE THE NEW MICROWAVE. Brown your roasts in the Microwave Tboe L7itchen Cupboard *356 Brock St. South Whitby 666-1600 Muffinis,. e a - * * * * * * *** 299 Honey Bran Bread .. . $1.09 1