52 - THE DAILY TIMES-GAZETTE, Tuesdoy, June 10, 1958 . | TUNA FISH CASSEROLE - package potato chips (25¢ size) can cream of mushroom soup can Tuna fish 1 cup milk, Mix all ingredients together in @ baking dish and bake in oven 800 degrees for 20 minutes, Mrs. C. M. Reid, Bathe Park Auxiliary. CHILI CON CARNE 1 can tomato soup 1 can kidney beans % pound lean minced beef 1| small onion chopped 1 tablespoon chili powder dash of vinegar Brown the meat in a frying pan, add onion and season with salt and a little cayenne pepper, add remaining ingredients and cook slowly for 32 hour. Mrs. C. M. Reid, Bathe Park Auxiliary. SALMON DELIGHT cups flour tsp. baking powder tbsps. butter cut in with pastry blender 8 cup milk Mix well, toss on floured board, and pat into oblong shape 3 in. thick. Drain and pick over 1 can salmon. Spread over biscuit dough. Add salt and pepper, 1 tsp. onion, 1 tbsp. green pepper and 2 tbsps. melted butter. Roll up as for jelly roll. Cut slices. Bake in greased muffin tins in hot oven 450 deg. F. about 20 min. Serve with egg sauce. Mrs. Y. Romhanyi, Bathe Park Auxiliary. FRIED CHICKEN 1% cups undiluted evaporated milk 2 to 3 pound briler cut up 15 cup flour 2 teaspoons salt 1/16 teaspoon pepper 1 cup water Measure milk into bowl, com- bine flour, salt and pepper in a pie pan. Dip pieces of chicken. in milk, then in flour mixture. Brown in hot fat 2 inch deep in a skillet until ender, about 30 minutes. Remove chicken, keep hot Make gray by draining off but 2 tablespoons Stir and water, all in 2 15 teaspoon stir and salt. stantly. Mrs. Wm. Reed, Bathe Park Auxiliary. tablespoons flour Add | cook until] was dipped. Heat stirring con-| 450 degrees 25 minutes. 4 serv-| MAIN DISH CAULIFLOWER head cauliflower tbsps. butter tbsp. onion, chopped tbsps. flour 4 cups milk tsp. salt dash of pepper and paprika cup loaf cheese, cubed eggs, separated Temp, 325 F. Time 1% hrs. Break cauliflower in pieces, cook in boiling salted water un- til tender. Drain and chop coarse- ly; there should be 3 cups. Melt butter in saucepan. add onion, cook until tender. Blend in flour, simmer for 3 minutes. Add milk slowly, cook and stir until smooth and thick. Add seasonings and cheese, pour over lightly beaten egg yolks, stirring constantly. Add cauliflower, fold in stiffly beaten egg whitos. Pour into oiled 2-qt. casserole; bake in moderate oven in shallow pan of hot water until set. This will take the place of a meat dish, serve with escal- loped tomatoes with applesauce and hot gingerbread for dessert. Serves 5 - 6. Mrs. R. F. Kelly, Happy Helpers Group Northminster W.A. MEAT LOAF 2 eggs 1/3 cup catsup 34 cud warm water 1 package onion soup mix 1% cups soft bread crumbs 2 pounds ground beef Beat eggs lightly in large bowl, add catsup, warm water and package onion soup mix. Add 1% cups soft bread crumbs and 2 pounds ground beef. Mix well. Bake in oven 350 degrees for 1 hour. Serves 6-8. Mrs. J Fisher, Bathe Park Auxiliary. CHICKEN PIE 1 can cream of chicken soup 14 cup miik 1 cup diced cooked chicken 1 large potatoe (cooked and cubed) 1 cup cooked peas and carots da h of black pepper Combine can cream of chicken Soup with 4 cup milk, 1 cup diced fat. cooked chicken, potato, peas and carrots and pepper. Put in 1% quart casserole and top with pas- try crust. Bake in very hot oven ings. Mrs. J. Fisher, Bathe Park Auxiliary. PAINT .... as a wink! { with Moore's Wall Satin -FANG-O-SEA LOAF 2%, pound cans saimom 1 cup cooked rice 1, tsp. salt 1s tsp. pepper Ys cup chopped onion '1 tbsp. chopped gherkins 2 eggs Grease loaf pan. Pre-heat oven to 350 degrees. Drain and turn in- to mixing bowl salmon. Flake fish, mash bones. Add and mix lightly rice, salt, pepper, onion, gherkins. Beat slightly eggs and drizzle over salmon mixture. Mix lightly. Turn into prepared loaf pan, fix top with 2 table- spoons butter. Bake until loaf is set 45 minutes, Slice. Mrs. J. Fisher, Bathe Park Auxiliary PIZZA PIE Pizza crust: 2 cups biscuit mix 2 tbhsps, french's mustard 32 cup milk Pizza filling: 2 8-ounce cans tomato sauce 1 tbsps. sugar 1. tbsp. French's mustard % tbsp. French's oregano 1 pound bulk pork sausage, meat well cooked and drained 1 cup sharp cheddar cheese grated 2 tbsps. parmisan cheese grated Combine tomato sauce, sugar, onion, mustard and o.:gano, bring to boil, simmer ttn min- utes. Pour into partially cooked crust and the rest in altermate layers and return to oven for 10 or 15 minutes or umtil cheese melts and crust is browned. Mrs. W. B. Henderson, Bathe Park Auxiliary. GROUND BEEF QUICKY PIE 1 pound ground beef - - Ya .cup chopped onion =. 16-ounce can tomato sauce 2 tbsps. chili sauce 3 tsp. salt % tsp. pepper 2 cups seasoned mashed potato Brown meat and onions in a little hot fat. Add rest of ingred- ients, with exception of potatoes. Heat well. Pour meat into a 9-inch pie pan and top with mashed: potatoes, spreading them over the meat. Broil for 5 minutes or until the potatoes are tipped with brown. Serves 4 to 6. Mrs. J. Cooper, Bathe Park Auxiliary. BARBECUE SPARE RIBS 15 cup vinegar 1% tbsps. lemon juice 1% tbsps. brown sugar 1% tbsps. dark sauce (H.P.,C.C.) Cut ribs and place in pan. Mix above ingredients and pour over meat, cook until meat is tender. 2 . tbsps. butter 1 onion chopped '| onion sliced, 2 tbsps. flour, "tsps: brown sugar thsps. mustard dark sauee salt % cup catsup ay Simmer above ingredients for 2 i. 1 1 | 15 minutes. Pour over cooked ribs and serve. Mrs. R. Gow, a PE Bathe Park Ladies Aux. PARSLEY CALVES LIVER AND GRAVY 1% bs. liver thsps. vinegar 3 cups water Combine and soak for 1§ min utes to % hour. Saute in three tbsps. bacon fat in frying pan. Remove to warm serving dish. Add to dripping in skillet one xn until flour is absorbed, then add: 1% cups milk, cook 5 minutes, add salt and pepper. Pour over liver in serving dish, and sprinkle with 2 tbsps. parsley. Se Mrs. Douglas Burden; Nr Friendship Group, Northminster Uni Church WA. i Jersey Milk Regular Milk Homogenized Milk Skimmed Milk Our List of Dairy Products Is Complete Chocolate Milk Whipping Cream Table Cream Sour Cream Buttermilk OSHAWA DAIRY LTD. "The Dairy That Satisfies" Egos Creamery Butter Sweet Butter Cottage Cheese ment coming Giant 5th Anniversary There's a host of Fabulous Bargains in every depart- during Metropolitan Stores ale. Watch your Daily Paper . as to the exact date and plan to take advantage of this Spectacular Sale. your way WHEN YQU ARE SHOPPING DOWNTOWN. BE SURE -TO-./.s. VISIT OUR LUNCH COUNTER A favorite with downtown shoppers for . . . Full Course Meals, Snacks, Light Lunches or just a rerreshing bev- erage in a pleasant atmosphere. Make it a point to visit us soon. 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