Recipes from our hearth

Stir In: . 1 large can Tuna, add: 3 Tosps. lemon juice, pour 105 CASSEROLES im casserole dish. Make your favorite biscuit recipe (1 cup flour) and roll out dough in circle, grate about 3/4 cup velveta cheese, 2 cup chopped pimento pepper and sprinkle on dough, roll this up ina long roll and: cut off in slices. Place’ on top of cuna mixture and bake in pre-heated oven 350-375 degrees, until brown. Mrs. Ralph Davis QUICK TUNA CURRY WITH RICE 3/4 cup chopped onion cup milk 3 Tosps. butter or margarine 7 oz. cans white 1 clove garlic (crushed) meat tuna 1 Tosp. curry powder cups sour cream 13 Tosp. flour cup white raisins cups cooked rice MO ?PojH Witole PO Saute onion in butter until golden brown; add garlic. Stir in curry powder and flour. Gradually add milk, stirring until smooth. Add tuna, thoroughly drained and broken into fairly large bite-size chunks. Stir over low heat about 5 minutes, being careful not to break up the tuna chunks any more than is necessary, until ingredients are well blended. Add sour cream and stir over low heat until sauce is hot and flavors have mingled thoroughly. Rice: Place white raisins in saucepan and cover with water. Simmer for 15 minutes until soft and plump. Then drain. Mix with hot buttered rice and serve with the curried tuna. 4 servings. Cleve Kimel 106 CASSEROLES BAKED MANICOTTI WITH CHEESE FILLING (Two Casseroles-one to bake, one to freeze) SAUCE: “1 pound lean ground beef 1/3 cup olive or salad oil 15 cups finely chopped onion clove garlic, crushed can te lb. 3 oz.) tomatoes, undrained can (6 oz.) tomato paste Tbsps. chopped parsley Tbsp. salt. Tosp. sugar tsp. dried oregano 1 tsp. dried basil leaves 1 tsp. pepper ee Oe ee MANICOTTI : 6 eggs, at room temperature LZ cups unsifted all-purpose flour = tsp. salt FILLING: 2 pounds ricotta cheese 1 pkg. (8 oz.) mozzarella cheese, diced 1/3 cup grated Parmesan cheese eggs tsp. salt tsp. pepper Tosp. chopped parsley cup grated Parmesan cheese Fk} fr Po Sauce: Saute ground beef, onion and Par LCs tei in rest of sauce ingredients and 15 cups water, mashing tomotoes with fork. Bring . boiling and reduce heat. Simmer mixture, covered and stirring occasionally, 1 hour. 107 CASSEROLES Manicotti: In medium bowl, combine 6 eggs, the flour, + teaspoon salt and 14 cups water; with electric mixer, beat just until smooth. Let stand 4 hour or longer. Slowly heat an 8 inch (oiled or nonstick) skillet. Pour in 3 Tosps. batter, rotating the skillet quickly to spread batter evenly over bottom. Cook over medium heat until top is dry but bottom is not brown. Turn out on a wire rack to cool. Continue cooking until all of the batter is used. As the manicotti cool, stack them with waxed paper between them. Preheat oven to 350 degrees. Filling: In large bowl, combine ricotta, mozzarella, 1/3 cup Parmesan, the eggs, salt, pepper and parsley; beat with wooden spoon to blend well. Spread about + cup filling down the center of each manicotti, and roll up. Spoon 13 cups sauce into each of two 12 x 8 x 2 inch baking dishes. Place eight rolled manicotti, seam side down, in & single layer; top with five more. Cove with 1 cup sauce; sprinkle with Parmesan. Bake, uncovered, $ hour, or until bubbly. To Freeze: Line baking dish with large piece of foil; assemble as directed. Fold foil over to seal, and freeze in dish. When frozen, remove dish. To serve: Unwrap; place in baking dish and let stand 1 hour to thaw. Bake, covered, 1 hour in 350 degrees oven. Serves le. Jeanette Manoogian CASSEROLE 1 lb. ground chuck - broken in pieces in bottom of baking dish. 1 onion cut up 1 soup can of water 1 pkg. Tater tots l ean cream of chicken soup 1 can cream of celery soup Bake 1 hour at 350 degrees. Mrs. Era Mae Ward 108 C90 A128 pecs mee me r= Sy Le ma Ya a a attics