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J | £ ! J SE . hungry 28 THE OSHAWA TIMES Soturday, June 6, 19359 TURKEY A LA KING Turkey a la King is only one of the many fancy dishes that can be made from leftover tur- key. Here it is being served | party - style on puffy patty shells, It's equally delicious when served in tender tart shells or on top of piping hot homemade tea biscuits. Macaroni Allegro Goes With Sausage For Outdoor Eats October's the month for hearty, hot dishes like canned macaroni with cheese sauce (the 15-ounce size), combined with cooked green beans and topped with browned 'sausages. This tasty | dish, Sausage Macaroni Allegro, is whipped up in minutes in any of the modern, eye-catching skil- lets which are efficient at the (range and decorative at the table. Round out vour menu with a cool, crisp green salad and ! wedges of your favorite melon, Sausage Macaroni Allegro 1 pound link sausages 3 cans (1%-cup size) macaroni with cheese sauce 2 cups cut, cooked green beans (1-pound can, drained) Brown sausages in skillet; re- move and pour off fat, Combine macaroni and beans in skillet; place sausages on top. Heat. Makes 8 servings, CHERRY BROWN BETTY (Makes 4 to 6 Servings) 15-0z. cans pic cherries, drained Bring Crunch, Color to Lunch Box |. 4 Sp ws suc To Maintain Healthy Appetite Along about now, those of your {: mily who tote a noon day lunch in box or bag are, no doubt, tir- ing of the good old standby sand- wiches -- chopped egg, sliced cl "ese or meat, fish and peanut b: 'ter. "There's not a thing wrong wih any of these sandwiches," you might say . . . and you are ri~ht! At least one of the protein fc ds mentioned should be in- cl ded in the daily lunch, Still, it is time something new wis added and what's newer right now than the fresh crisp vegetables springing up all over the country! These lunch -box menus from Canada's Kitchen should give you food for thought -- and action! MONDAY White bread sandwiches of Sun- doy's roast pork with a little apolesauce spread on for moist- ne os, Crisp lettuce, wrapped sep- ara ely, for adding to the sand- wich at noon. 2 or 3 green onions or crunchy radishes. T: ESDAY Sandwiches made from brown | bread spread with a generous layer of soft cheese and several lavers of thin slices of cucumber. Some raisins and nuts for nibb- ling. WEDNESDAY Ham - on - rye sandwiches. Try canned ham for a change and spread on a little mustard for | zip. Lettuce and thick tomato slices, Salmon. Mushroom Casserole For Eight With those crisp, fall days just | around the corner, here is a won- derfully tasty dish for that family of yours. The salmon - mushroom casserole recipe is one of the most appe- tizing we have yet discovered, just the sort of thing you've been! lenking for, to serve as a quick, nourishing lunch, Canned salmon, as you well know, can be combined with so many staple foods, giving you a tremendous variety of main dish- es, hot or cold. These budget- stretching ideas are a hoon to the modern housewife. This recipe provides an excellent, nourishing meal for 8 persons. Salmon-Mushroom Casserole 1 thsp. butter 4 cups (2 lbs.) canned salmon Y tsp. salt Dash pepper 2 medium onions, sliced in rings 1 can condensed cream of mushroom soup Melt butter in baking dish. Flake salmon, spread half of it in baking dish, sprinkle with salt and pepper, and scatter half of onion rings over top; add remain- ing salmon and onion rings. Di- lute mushroom soup with half a can of water and pour over all. Bake in moderately hot oven (400 Deg. F.) 20 minutes. Serves 8. Salmon - Mushroom Casserole is delicious served with baked po- tatoes and buttered spinach. Sliced tomatoes with French Dressing followed by your favor- | with a tiny package of salt in- | peanut butter mixed with chop- | | wrapped separately, for adding to the sandwich later, Shelled hard cooked egg, wrap- ped snugly in foil or waxed paper, cluded. 2 cup cherry jlice 4 cup butter, melted cups soft breed crumbs 2 cup brown suar tsps, crange juice tsp. grated ¢ ange rind tsp. cinnamon Dash salt to we brown sugar, orange juice, orange rind, cinnamon, and salt and mix well, Add cooled cherry mixture and blend, Spoon into a buttered, 1 quart baking dish. Bake in a hot oven (400 deg. F.) for 20 to 25 mirintes or until light- ly. browned on top, Serve with cream, if desired, Combine drained cherries, %! coup brown sugar, cherry juice in_a saucepan, Simmer 5 to 7 minutes and cool. Pour melted butter over bread crumbs and toss with a fork. Add % cup the butter with the filling and spreading once instead of twice. Tomato Consorve Plain or Spicey (Using fresh or canned tomatoes) 3 cups cooked tomatoes and lemon 6 level cups sugar 1 bottle liqu'd fruit pectin Scald, peel and crush well about 24; 1bs. fully ripe tomatoes. Take about 4 cups crushed tomatoes and boil hard without cover for 10 minutes to concentrate pulp. Add the juice and grated rind of lemon. Measure 3 cups of mixture into large kettle, add sugar and {mix well, Bring to a full rolling boil and boil hard for 2 minutes, stirring constantly, remove from omit the lemon and use only 2% | cups cooked tomatees. For use with meats ddd % tea- spoon each of powdered allspice, cloves and cinnamon; may also | be flavored to taste with Worces- ' tershire Sauce. THURSDAY Brown bread sandwiches of | ped cooked bacon cooked at breakfast time, plus a little fruit | marmalade. Crisp celery and cucumber sticks -- 2 or 3 of each. FRIDAY Chicken (or tuna fish) salad sandwiches. Mix the canned or | cooked fresh chicken (or tuna) | with chopped green onion and cel- | ery and moisten with salad ee ing. Whole tomato quartered length- wise but not separated, wrapped | in foil or waxed paper. Our List of Dairy Products Is Complete Jersey Milk Chocolate Milk Eggs Regular Milk Whipping Cream Creamery Butter : Table Cream Homogenized Milk Sour: Cream Sweet Butter Skimmed Milk Buttermilk Cottage Cheese OSHAWA DAIRY LTD. "The Dairy That Satisfies" heat and stir in liquid fruit pec- | "tin, Skim and pour quickly. If | plain tomato flavor is preferred wl ROSS E. MILLS CO. LTD. Introduces a New Service Do-it-yourself Rug Cleaning We rent you the appara- tus and sell you the Sham- poo and you can easily clean your rugs at the low cost of less than three cents a square foot. To keep this low cost serv- ice in successful operation we ask that the customer pick up and return the unit to the store, Please come in and have this service fully explain- ed, we are sure you will be very satisfied. ROSS E. MILLS CO. LTD. 80 SIMCOE NORTH PHONE RA 8-6218 ® A generous savings amount of Double portion of value Loads of personal service A well balanced diet of products Placed in convenient locations An abundance of friendliness Local interest at heart STOP... and be REFRESHED cool refreshing drink at our Soda Fountain! Enjoy a DOWNTOWN KRESGE STORE