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Chicken, baked in a casserole, is sauced with an interesting resh vegetable combination.
A KOjOO PRIZE-WMUNe RECIPE
Fran 1 FJUHLY WEEKLY READER
HIM, LIU.
Ground Beuf-Noodlo Scallop
to prepare: 30 min. to beat: 25 min.
8 os. fine Hood Irs
2 la 3 tablespoon shortening
2 mps chopped onion
2 lbs. ground beef
1 4-os. can sliced mushrooms, drained
1 can condensed cream of chicken soup
1 cup milk
2 teaspoons salt
Vi teaspoon black pepper
enp soy sanee
1 teaspoon Worcestershire sauce
8 os. sharp Cheddar cheese, shredded
1 Shis, can chow mein noodles
H lb. salted mixed nuts
1. Cook noodles according to directions on
package; drain.
2. Heat shortening in a large skillet Add
the onion and cook about 5 min., moving
and turning occasionally with a spoon. Add
the meat to skillet and separate into pieces.
Cook until meat is browned and onion is
tender.
3. Combine mushrooms and soup. Add the
milk gradually, stirring until smooth.
Blend in the salt, pepper, soy sauce, and
Worcestershire sauce. Stir into meat mix
ture in skillet and heat thoroughly.
4. Turn cooked noodles into a shallow 3-qt
baking dish. Spread the meat-soup mixture
over the noodles. Top with the shredded
cheese.
5. Heat in a 3S0F oven 15 min. Remove
from oven and distribute chow mein noodles
and nuts over surface. Return to oven and
heat 10 min. longer. About 10 servings
t $10.00 PRIZE-tlMMM RECIPE
FraM a FAM.Y MEEKLY READER
UflLHA.
Top-notch Lamb Bako
The eggplant, tomatoes, and cheese contrib
ute distinctive favor to this Iamb casserole.
to prepare: 35 min. to beat: 20 Mat.
lb. ground lamb
2 tablespoons bacon drippings
1 teaspoon salt -H
teaspoon black pepper
W teaspoon ground auspice
S tablespoons butter
1 small onion, think' sliced
1 lb. eggplant, pared and diced
Vt teaspoon salt
2 large tomatoes, peeled and sliced
1 4 ob. can mushrooms, drained
4 os. Cheddar cheese, shredded
1 cup soft bread crumbs
2 tablespoons melted butter
1. Add ground meat to bacon drippings in
a large, heavy skillet; separate into small
pieces and cook until lightly browned.
Sprinkle evenly with a mixture of 1 tea
spoon salt, pepper, and allspice. Transfer
meat to a buttered 1-qt casserole.
2. Heat 3 tablespoons butter in skillet Add
onion slices and cook until golden. Put onion
slices over meat in casserole.
3. Add eggplant to skillet and cook until
lightly browned, turning frequently. Sprin
kle with Vi teaspoon salt Put one-half of
the eggplant over onions and arrange to
mato slices over eggplant Cover with mush
rooms and remaining eggplant Sprinkle
with the cheese and then the bread crumbs
which have been tossed in melted butter.
4. Set in a 400F oven 20 min., or until mix
ture is thoroughly heated. 4 to 6 servings
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'V f5&2 !
CASTORIA
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It takes a child's
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a child's needs
Family Weekly, October 1, 1MI
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