The Chapel Hill cook book

add fat and place in medium oven. Cook with increasing heat until meal is well browned, then add boiling water and remainder of Worcestershire. Reduce heat slightly, baste frequently and cook until done. (This is equally good for baking trout). Mrs. R. W. Madry. STUFFED PEPPER WITH SHRIMP 6 medium-sized peppers 1 tablespoon melted butter 2 cups canned shrimp V2 cup tomato juice 1 teaspoon minced onion 1 beaten egg Salt 3 cups bread crumbs Cut off tops of peppers at stem end, remove seeds, cover with hot water and boil 10 minutes. Drain. Mix egg and tomato juice and add to crumbs, butter, onion and salt. Add shrimp and place in pepper cups. Place in lightly greased casserole and brown in hot oven. Mrs. M. H. Stacy. SHRIMP POILAN Empty one large can tomatoes in saucepan. Add one chopped onion, one chopped green bell pepper and 4 strips bacon. Cook together % hour. Add 1 quart boiling water. Then put in 1 cup well washed rice. Cook slowly for an hour. Add % quart freshly cooked shrimp or 2 cans of shrimp (strained of liquor). Season lightly with tabasco, Worcestershire sauce, salt. Can be served plain or if preferred, placed in baking dish, covered with buttered crumbs and run into oven to brown. Mrs. Harry McMullan. TUNA FISH A LA KING 1 lb. can tuna 6 tablespoons butter 1 cup mushrooms 3 cups milk (or peas) 1 cup buttered bread 4 eggs, hard cooked crumbs 1 4-oz. can pimento Seasoning 6 tablespoons flour Make white sauce. Flake fish. Stir all ingredients into white sauce except bread crumbs. Place in baking dish and cover with crumbs. Bake long enough to brown crumbs. This dish can be prepared the day before serving and baked just before serving. Serves from 6 to 8. Mrs. Frank W. Hanft. TUNA FISH LOAF 2 cups tuna flaked 1 tablespoon pimento cut IV2 cups grated cheese in tiny pieces 1 egg well beaten 3 tablespoons milk V2 teaspoon salt Cracker or bread crumbs 1 tablespoon melted butter Few grains pepper Combine, using crumbs to make stiff mixture. Shape in baking pan. Cover with bread crumbs. Bake in moderate oven (375° F). Serve hot or cold. Mrs. C. E. Preston. NOODLES AND TUNA EN CASSEROLE 1 package noodles 1 small can mushrooms 1 can Heinz mushroom 3 hard-boiled eggs soup y2 teaspoon salt 1 package pimento cheese White pepper 1 small can Tuna fish Cook noodles until tender, about 15 minutes. Heat undiluted soup, add pimento cheese, cut in pieces, stirring until melted. Add Tuna fish, mushrooms which have been cut and sauted in butter, and eggs cut in pieces. Mix all together and bake in casserole in moderate oven 30 minutes. Serves 8. Mrs. Rose Wagstaff. SHIELDS1 Home - Owned Food Store Locally Owned and Operated SELF SERVICE - ECONOMY Standard Groceries at Low Prices Entrees, Eggs, Cheese BREAKFAST SOUFFLE Melt 3 tablespoons butter, add 3 tablespoons flour, 1 cup milk. Bring to boiling point. Season with % teaspoon salt, and a dash of pepper. Remove from the fire, add the yolks of 4 eggs beaten thick and smooth. Fold in the stiffly beaten whites of the eggs. Turn in buttered baking dish and bake in a moderate oven for 25 minutes. Serve immediately with butter. Delicious for breakfast. Mrs. Fred Patterson. BAKED CHEESE DISH 4 slices bread 1 teaspoon salt 2 tablespoons butter V± teaspoon paprika 1 teaspoon prepared IV2 cup milk mustard % lb. cheese 2 eggs 4 slices bacon