Recipes from our hearth

all sides. Lift from the skillet to a heavy covered casserole and set aside. Stir remaining flour mixture into the fat in the skillet until smooth. Add the wine and cook, stirring constantly, until the sauce has thickened and is smooth. Pour the sauce over the chicken and add the tomatoes, garlic and mushrooms. Cover, place CHICKEN MARENGO CONTINUED in a 350 degree oven and bake for about 45 minutes or until the chicken is’ tender when pierced with a fork. Sprinkle with minced parsley just before . serving. Serves 6. Jeanette Manoogian AMERICAN LASAGNE Ll Lb. ground beef 1 pkg. French's 1 6 oz. can tomato paste Spaghetti Sauce Mix 1 3/4 cups cold water with mushrooms % tsp. dried oregano, crushed 8 oz. lasagne noodles 1 cup cream style cottage cheese 1 6 oz. pkg. sliced mozzarella cheese Saute ground beef and drain off excess oil. Add Sauce mix, tomato paste and water; stir and blend ingredients well. Add oregano and let simmer for LO minutes. Cook noodles in boiling water following package directions; drain. In greased 10x6x1% inch baking dish make Layers in order half each noodles, cottage cheese, mozzarella cheese slices, and spaghetti sauce. Repeat. Bake in moderate oven (375 degrees) about 30 minutes. Let stand 10 minutes before serving. Serves 4. Mrs. Barbara Davis LASAGNE 1 lb. ground beef 2 tsp. oregano, crushed *% cup water 9 wide lasagne noodles, cooked and drained grated parmesan cheese cup chopped onion cans tomato soup tsp. vinegar pt. cottage cheese lb. Mozzarella cheese hinly sliced tf Wt’ FR hb Dh In large skillet brown beef and cook onion and oregano. Add soup water and vinegar. Simmer 30 minutes stiring now and then. In 12x8x2 baking dish arrange 3 alternate layers of noodles, cottage cheese, meat sauce and mozzarella. Top with parmesan. Bake at 350 for 30 minutes, Let stand 15 minutes. Makes 6 to 8 servings. Mrs. William M. Chmiel LASAGNE 1 lb. ground beef or Italian sausage i clove garlic, minced 2 eggs 1 Tbsp. whole basil 3 cups fresh ricotta 1% tsp. salt or cream style cottage 1 16 oz. can tomatoes cheese 2 6 oz. cans tomato paste 4% cup grate parmesan 10 oz. lasagne noodles or romano cheese 1 lb. mozzarella cheese 2 Tbsp. parsley flakes sliced thin 1 tsp. asafoetida *% tsp. pepper Brown meat slowly, spoon off excess fat. Add next five ingredients. Simmer uncovered 30 minutes, stirring occasionally. Cook noodles in large amount of boiling salted water until tender; drain; rinse. Beat eggs; add remaining ingredients except mozzarella. Layer ¥4 of the noodles in 13x9x2 inch baking dish; spread with % the ricotta filling; add % the mozzarella cheese and % the meat sauce. Repeat. Bake at 375 degrees about 30 minutes (or assemble early and refrigerate; bake 45 minutes.) Let stand 10 min. before serving. Serves 8 to 10. Jeanette Manoogian PORK CHOP CASSEROLE 4 pork chops Zeal DSPs tae % cup uncooked rice 1 cup water 1 16 oz. can tomatoes 1 medium onion 1% tsp. salt % tsp. pepper Brown chops in fat in skillet. Remove chops from pan. Add tomatoes, chopped onion, salt, pepper and rice. Add water. Lay pork chops over the top. Cover and cook over low heat for 45 minutes to 1 hour. Margaret Harrison TUNA CASSEROLE 1 can mushroom soup 1/3 cup milk 1 can (6% or 7 oz.) tuna, 2 hard boiled eggs, drained and flaked sliced 1 cup cooked peas 1 cup crumbled potato chips In 1 quart casserole, blend soup and milk, stir in tuna, eggs, and peas. Top with potato chips. Bake at 350 degrees for 30 minutes. Serve on toast. Makes 3 or 4 servings. Mrs. William M. Chniel TUNA CASSEROLE 2 Tbsps. butter in saucepan 1 large onion 1 large green pepper, cut up, brown in butter, add: 23 Tbsps. flour, brown and stir in 24 cups milk, cook stirring until thickens.