A Favorite With A Crowd
k.j in '
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For a laste experience so satis
fying guests won't guess ho
little it costs to feed the crowd
try our Mushroom Casserole. The
mushrooms and the tomato flavor
cast a stellar role when added to
the Lenten favorite macaroni and
cheese.
This recipe serves 10 to 12 gen
erously and it can even be dou
bled for larger groups, if you w ish
Prepare ingredients in casserole
ahead of time and bake about the
time the guests arrive. An addi
tional blessing is that this Mush
room Casserole can be covered
and kept warm if guests aren't
ready to eat when you planned
MISHROOM-CIIKKSE
TASSKROI.R
pound elbow macaroni 14
cups '
'i cup salad oil
1 medium onion, chopped
4 cloves garlic, pressed
8 ounces i two 4-ounce cans i
sliced mushrooms, drained
1 can HS'i ounces! meatless
spaghetti sauce with mush
rooms 1 can ( 10' j ounces I condensed
tomato soup
! teaspoon salt
4 teaspoon pepper
I1 pounds process American
cheese, sliced
Cook macaroni fallowing pack
age directions. Meanwhile heat oil
in skillet then saute onion and
garlic. Remove from heat and
add mushrooms, spaghetti sauce,
undiluted tomato soup, salt and
pepper. In two I quart casseroles,
layer macaroni, cheese, and to-"
mato-mushroom mixture. Bake,
covered, in moderate oven (350
degrees for 30 minutes, then re
move cover and bake for 10 min
utes more. Makes 10 to 12 serv
ings. Or in event one very large cas
serole is used, increase baking
time to 1 hour. Double recipe for
larger groups, if desired.
ONION-PARSLEY RICE
Combine a little instant minced
onion w ith uncooked rice: prepare
rice as package directs. To serve
stir in butter or margarine and
chopped fresh parsley.
'
Vi: By RUTH KING Rjf1 1 Si. " XTN-J
HERALD AND NEWS, Klamath Falls, Ore. Thursday. March II, 1963 PAGE 1-B . '. ' ' ' . 1 jQy "
W:'-Jf . V MUSHROOM-CHEESE CASSEROLE IZfl
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E'ViJ jt iiLM&ii" n-t0Kr ' i f(f Macaroni-chicken skillet is an . ' " ' " . ,. 1 9 1 1
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W ' ;' V Pound' frying chicken, cut intojlomato juice. Bring to boil. Add and macaroni are tender. Serves 1420 "P"" Vffit3&B3fi3$ I'JtM.lJ Ullfil'gJaSh' I
r iH 4 Vr". ;-?W-- mfj-S serving pieces, w ith flour, salt I gradually 2 cups 18 ounces) of 4. Klamath Falls gJJjjfMklmjjtf
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Ml WW
I MADE IT MYSELF
. . and saved baiidotl
You can, loo . just as easily, Spruanco
mixes in minutes and you just add water.
Mouth watering goodness every time. Costs
less than ordinary bread.
AT OlOCaS miYWHERI
- H'nie for frre recipe booklet
Jlr 441.
Groat Fall.
FOR LUNCH Cheddar cheese adds piquancy to this egg-spinach combination that
will be hailed with delight by the family.
Egg 'N Spinach Casserole Good
"Sunny-Side Up" describes
colorful egg 'n' spinach casserole
brimming with good cheddar
cheese and oh so easy to prepare.
Crisp relishes, hot rolls, a baked
apple and beverage complete a
tasty and satisfying lunch with a
minimum of kitchen time re
quired. Wisconsin natural cheddar
cheese, a favorite of the connois
seur was selected for this dish.
Cheddar cheese has a mellow
cured flavor and may be pur
chased either mild, medium or
sharp to suit a family's fancy. The
flavor of the cheese sharpens as
the cheese ages so that truly vin
tage cheeses may be aged a
year or more. Natural cheddar
cheeses are packaged in chunks,
wedges and stick shapes as well
as sliced.
Refrigerator storage is best for
cheese. Unopened, the original
wrapper provides suitable protec
tion. After part of the package
has been used, the cheese should
be covered tightly with aluminum
foil or tight fitting transparent
wrap and returned to the refriger
ator. The old idea of wrapping
cheese in a vinegar soaked cloth
is not recommended. Although the
vinegar may hinder growth of
mole on the surface of the cheese,
the vinegar flavor may be ab
sorbed by the cheese. To enjoy
cheese at the peak of quality and
flavor, should be used within
two weeks.
EGG 'N' SPINACH CASSEROLE
Yield: 4 servings
1 cup shredded cheddar
cheese
10'j ounce package frozen
chopped spinach
2 tablespoons butter or mar
garine 2 tablespoons chopped onion
2 tablespoons flour
i teaspoon salt
' teaspoon pepper
1 teaspoon Worcestershire
l'i cups milk
2 ounce can mushrooms,
chopped
4 eggs
Cook spinach according to di
rections on package. Melt butter
in a saucepan. Add onion and
cook about 5 minutes. Blend in
flour, salt, pepper, and Worces
tershire sauce. Gradually add
milk, stirring constantly, until
sauce is thick and smooth. Stir
in cheese and mushrooms. Add
spinach to sauce and pour into 8
inch square baking dish which
has been rubbed with butter.
Break eggs on top of spinach mix
ture. Bake in a moderate oven
1350 degrees F.) about 20 to 25
minutes or until eggs are cooked
Serve hot.
VEGETABLE RAREBIT
Yield: 6 servings
a pound shredded cheddar
cheese
10' z ounce package frozen broc
coli spears
2 tablespoons butter or mar
garine
teaspoon dry mustard
5 teaspoons flour
' teaspoon paprika
Dash cayenne
1 cup milk
1 teaspoon Worcestershire
sauce
Cook broccoli according to di
rections on package. Drain and
cut into bite-sized pieces. Place
butter in top of double boiler. Melt
over hot water. Blend in flour,
mustard, paprika, and cayenne.
Slowly add milk and Worcester
shire sauce. Cook and stir until
smooth and well thickened. Add
cheese. Heat until cheese melts.
Blend in broccoli and mushrooms.
Serve hot in puff pastry shells.
1 Trv llsJc
Salads
Q n c ! m o rt o A o
HI
7. SX&h
SEW
Gl
Toast them in the oven and add
a tablespoon or so to your fa
vorite French ilressinj. Be sure
they're Crescent imported from '
Nicaragua for perfect quality and
appearance, fresh packed for per
lect aroma and flavor.
rhWFUT
9 .
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7'T
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Detergent Liquid
32-oz. King Size
Flav-R-Poc Frozen 12-oz.
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