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LASAGNE 4 05 5 tablespoons salad 0 1 minced clove garlic V2 cup chopped onion 1 pound ground beef 2 tablespoons Casino or Italian dressing 2 teaspoons salt teaspoon pepper cup fineLv chopped par- sley 0R % cup parsley flakes 1 can tomato paste (6 ounce size) cups hot water tin (28 ounce) tomatoes teaspoon rosemary leaves tablespoon sugar teaspoon fennel seed or celery seed 1% teaspoons dried basil 9% pound lasagne noodles (9) 1,4 pound cottage cheese 1,6 pound Mozarella cheese 1 cup shaker Parmesan cheese oregano Cook and drain noodles as directed on package. SS HMSH“ ~$§3 1 l/é 503 W13 1 teaspoon salt l>41 teaspoon pepper tablapoon chili powder can (19 ounces) tomatoes can (14 ounces) red kidney beans 1 can (12 ounces) kernel corn w cup chopped green pepper 1 cup macaroni or noodles cooked Brown beef in large fry pan. Add onion and cook until soft. Stir in all remaining ingredients but macaroni. Simmer 20 minutes. r-nv-n-I Combine macaroni and meat mixture in large baking dish or casserole. Bake in oven preheated to 350 degrees for 20 minutes. Makes six serv- lugs. Mrs. James ‘Dauphinee. 110 Rockport Crescent, Richmond Hill. MABJOBIE’S NOODLES % pound fine noodles 1 cup cottage cheese 11/; cups sour cream :y4 cup finely ychopped on- Cook noodles. Mix cottage cheese, one cup of cream and seasonings. Add noodles well drained and put in but- tered casserole. Bake 20 minutes at 350 degrees. Sprinkle Parmesan cheese over top, cover with remain- ing cream and bake ten min- utes longer. Serves six. Mrs. Doreen Cole. 100 Mill Street. Richmond Hill. ad (1‘ Pour one cup of sauce over bottom of large pan â€"â€" about 13 by 9 inches and two inches deep. Rinse noodles in cold water and spread three drained noodles over sauce. Divide Mozarella cheese slices in three, lengthwise, and spread one-third Mozar- ella cheese and one-third cottage cheese over noodles. Shake on some parmesan cheese. Cover with another cupid of sauce. add noodles. than as before. Repeat for mlrd layer. ending with sauce. Sprinkle with parmesan cheese and oregano. Bake 30 minutes at 350 degrees. Serves eight to ten. Mrs. Donald Cowden, 448 Marybay Crescent, Richmond Hill. ion 1 teaspoon Worcestershire sauce few drops Tobasco sauce 1 teaspoon salt Pepper Edsseroles For All Occasions grated Parmesan 14a teasrmon black pepper 14 cuo butter ‘ Preheat oven to 350 degrees F. Combine carrots, orange peel. juice. salt, sugar and pepper in buttered 1 quart casserole. Dot with butter. Cover. Bake 55 minutes or until carrots are tender. Yield: Six servings Mrs. R, Anthony. 218 Lawrence Ave., Richmond Hill. RUBY’S CASSEROLE Makes two casseroles â€"â€" one for the freezer. » 8 ounces very fine noodles 1 to 1% pounds hamburg 1 large onion finely chopped 1 green pepper finely chopped cans mushroom soup (10% ounce size) cans mushrooms can tomatoes teaspoons salt tablespoon sugar cup grated cheese Brown meat and onion and pepper in frying pan. Cook noodles as directed on pack- age. Drain. N r-Ir-‘NHN HOME BAKED BEANS (Crackers Out) package white beans teaspoon baking soda teaspoon white vinegar or 3 onions salt and pepper cup molasses cup brown sugar level teaspoon Keen‘s mustard 1% bottles chili sauce or catsup bacon or pineapple Cover beans with water, add baking soda and vinegar and soak overnight. ' Next day drain the beans and run clear water over them at least twice. Put back into pot. Cut up onions. add salt and pepper, cover with water and cook until very soft. Put through strainer and reserve about three cups of liquid to mix with molas- ses. brown sugar. mustard and chili sauce (or catsup). Put strips of bacon on top of beans or top with pineapple. Bake in 275 degree oven for 4% to 5% hours until golden brown. Mrs. Rene Souffriau, 304 Bayview Plaza. Apartment 1, Richmond Hill. Combine all ingredients except cheese. Put in casser- oles and sprinkle with cheese. Bake in 350 degree oven for 45 minutes or more. Pat Ash, 45 Crosby Avenue, Richmond Hill. SHORTRIBS CASSEROLE (Perfect for the afternoon shopper or bridge player) Preheat oven to 400 deg. F. Cut into serving portions: 2 pounds beef ribs Season with salt and Pepper Arrange meat in a 2 quart casserole (with lid) and bake uncovered for 30 minutes or until meat is browned. Reduce oven temperature to 275 deg. F. Stir into meat: 2 - 4 potatoes peeled and quartered 6 - 8 carrots 1 onion thinly sliced w cup chopped celery Mix together and pour over meat and vegetables: 1 14.02. can tomato sauce 1 595-02. can tomato paste 2 cups water 2 tablespoons horseradish 1 tablespoon dried parsley flakes Cover and bake in 275 deg. F. oven for 2% - 3 hours. Teresa Flood, 421 Centre St. E.. Richmond Hill Teabiscuit mix , 1 pound ground beef chili sauce garlic salt oregano salt PEPPET catsup grated cheddar and Parme- san cheese QUICK PIZZAS Saute meat til brown. “SUPER” BEANS (an original recipe) 2 or 3 large tins pork & beans 1 onion, chopped salt and pepper, to taste tablespoons catsup teaspoons prepared mustard 3 tablespoons brown sugar 2 tablespoons molasses 1 teaspoon Worcestershire sauce 1 tin pineapple tidbits (drained) Combine all ingredients. adding a little juice from pineapple if too dry, and place in casserole. Bake 300 degrees F. uncovered for about 2 hours. Serves 6-8. (The amount of each ingred- ient is not important and can be adjusted to suit your taste). Mrs. Glenna Taylor, 309 Cells Road. Richmond Hill. NM CANADIAN GOULASH 3/4 to 1 package (7 ounces) macaroni 11/2 to 2 pounds ground chuck small onion (optional) tin of mushrooms (optional) salt and pepper to taste 1 tin (28 ounce size) tomatoes 1 cup grated medium or old cheddar cheese Boil macaroni in salted water until tender, put in strainer and rinse under cold tap. Meanwhile make biscuit dough according to directions on 'package and roll on floured board into four-inch round. Add remaining ingredients to meat, mixing and tasting until you get a flavor you like. Go lightly on the seasonings to start, adding more if desired. Spread this mixture onto the rounds of dough. pinch- ing up the edges to keep the sauce from running off. Top each round with grat- ed cheese and bake at 475 degrees for eight to 10 min- utes. until crust is lightly browned. Chris Hopper. 366 Mill Street, Richmond Hill. Brown ground chuck in frying pan, adding chopped onions and/or mushrooms if desired. Pour off excess fat and add salt and pepper to taste. ' I Mix tomatoes in with the meat. If more liquid is de- sired, add some tomato juice. Add grated cheese and put meat and macaroni into a large casserole. Cover with a layer of grated cheese. SPEEDY BARBECUED PORK AND BEAN BAKE Place two cans baked beans in tomato sauce in a 13x9x2 inch baking dish. Prepare 5 or 6 pork chops as follows: for each chop â€" dash with salt and pepper: spread light- Cook one and one-quarter hours in 325 degrees oven. Serves six to eight. Mrs. Florence Deacon, for: Donald Deacon, MLA York Centre, ly with mustard; sprinkle with about 1% tablespoons brown sugar; spread with about 1% tablespoons cat- sup. Arrange chops over beans. Place on each chap 1 slice onion and 1/5 slice lemon. Bake at 325 degrees about 1% hours. (Spareribs may also prepared this way). Mrs. Glenna Taylor, 309 Cells Road, Richmond Hill. be Unionville in skillet un- PORCUPINE BALLS 1 5 pound ‘minced beef or 6 pork sausages 1/4 cup uncooked rice lé 2 1 3 OR 1 Ma 1 medium onion chopped teaspoons chopped celery or green pepper teaspoon chopped parsley teaspoons thick chili sauce 2 teaspoons ketchup teaspoon salt teaspoon pepper teaspoon prepared mustard dash of Worcestershire sauce 21/2 cups canned tomatoes 1/2 bay leaf Mix rice with meats and all other ingredients except to- matoes and bay leaf. Shape into little balls and place in large casserole, Add tomatoes and bay leaf. Cover and bake in 350 degree oven for 1% hours. If fresh celery or parsley are not available, substitute 1 tea- spoon celery salt and lxé teaspoon dried parsley. Sage may also be used â€" just a dash of dried sage. Mrs. Graham Knight. 260 North Taylor Mills Dr., Richmond Hill. SALMON CASSEROLE 1 pound can salmon 1 teaspoon chopped onion % teaspoon pepper 8 slices day old bread 3 eggs 2 cups milk 1/1. teaspoon salt Drain salmon. saving li- quid to add later. Remove skin and mash bones, break salmon into pieces. add on- ion and pepper and toss lightly. Trim crusts from bread and cut in half diagonally. Arrange half of bread slices in bottom of shallow two- quart casserole. Cover with salmon mixture and arrange remaining bread slices in neat rows on top. Beat eggs slightly, ad-d milk, salt and salmon liquid. Pour over bread and let stand 30 minutes or longer. Bake in 350 degree oven until puffed and brown â€" about one hour. Makes {our to six servings. Shirley Thomson, 311 Boisdale Avenue, Richmond Hill. Combinations: Mix two veg- etables together: peas and onions, peas and squash. corn and red pepper. Add sau- teed celery or sliced water chestnuts, or fill squash, marrow or tomatoes with minted peas. corn or a meat mixture. ' pastry 2 to 3 rashers bacon 2 tablespoon butter 2%; cup milk 2 eggs medium size onion 4 tablespoons grated cheese Line cake pan with pastry. Beat eggs and cheese to- gether in a bowl. Add season- ing and milk. Melt butter in saucepan. Add bacon and onions diced finely and cook slowly until slightly browned, then turn contents into egg mixture. Mix and pour into the pastry Mrs. Brown, who got this recipe from England, likes to make her pastry in quantity and store it in the refrigera- tor, cutting off what she needs as she needs it. Pastry SAVORY FLAN case hBréke at 400 degrees until firm and golden brown. 1 pound shortening ~ 1 cup boiling water 5 cups flour 11/4 teaspoons salt 3/4 teaspoon baking powder Combine shortening and boil- ing water, stir until creamy. Gradually add flour, salt and baking powder. This quantity will make about five eight- inch or four nine-inch pie shells. Mrs. N. Brown, 121 Cascade Circle, Richmond Hill. LASAGNE ‘1 pound minced beef 1 tablespoon salad oil 3 cans (71/2 ounces) tomato sauce 1 tablespoon minced onion Mi cup minced green pepper 1 teaspoon sugar 1 teaspoon garlic salt 1/2 teaspoon oregano 1,4; teaspoon pepper 1 pint cottage cheese 1 egg. beaten 2 teaspoons salt 1/8 teaspoon pepper 1 tablespoon parsley flakes 1/2 cup grated Parmesan cheese 92 pound Mozzarella cheese slices 1 package lasagne noodles Cook noodles according to in- structions on package. Brown beef in salad oil in electric frypan set at 375 degrees. Add next seven in- gredients and simmer for about ten minutes. W rMix cottage cheese, egg. salt. pepper. parsley flakes and Parmesan cheese. Lay _out half the noodles in a baking dish 13 by nine by two inches in size. Spread half the cottage cheese mix- ture over noodles. Add half the meat mixture. Repeat the layers. then top with Mozzarella cheese strips in criss-cross design. Bake in 350 degree oven for 45 min- utes. Serves eight. Mrs. Fry has tested and proven the success of this recipe. but guarantees it only if all 17 ingredients are used. It is one of her favorites. It can be prepared a day before serving and re-heated. or wrapped in double alumi- num foil and kept piping hot for a picnic lunch two hours after it comes out of the oven. Mrs. M. C. Fry. 75 Dufferin Street, Richmond Hill. Barrow Insurance Servicgg Ltd. You can be a valuable aid in the fight against crime by personalizing your portable belong- ings with your driver’s licence number or your social insurance number. To join “OPERATION IDENTIFICATION” and ob- tain this personalized protection for your valuables, simply visit our office. We’ll loan you an electric pencilâ€"to mark radios, TV sets, bicycles, cameras, tools, etc., and give you a window sticker for your home. There’s no charge or obligation. 15 Yonge St. N.. Richmond Hill 884-1551 0 884-1219 o Res. 727-2737 .a plan to help put thief out of business MINI PIZZA 1 package buttermilk refrigerator biscuits Combine: 34: pound ground beef ‘fi teaspoon garlic powder V; teaspoon salt 14: teaspoon oregano 14>. teaspoon paprika Set Out: 5 slices tomato 5 thin slices onion 5 slices mozzarella cheese Flatten each buttermilk bis- cuit to make a 3 inch round. Spread with ketchup. top with beef mixture. then slice a tomato and onion. Top with cheese and bake 5 minutes more or until cheese bubbles. Teresa Flood. 421 Centre St. E.. Richmond Hill. Bake in 425 deg. F. oven 10 minutes. MACARONl-BEEF ONE DISH MEAL 1/2 to 1 pound hamburg onion cups uncooked macaroni large can stewed tomatoes pint sour cream or yogurt salt Pepper chili powder Brown the hamburg in frying pan. drain off fat. Chop onion and add it to the meat, frying for a few minutes. HHNr-I Add ' macaroni, tomatoes, sour cream or yogurt and seasonings to taste. Cover and simmer ten minutes. Uncover and simmer ten minutes more. Sausage may be used in- stead of hamburg. Fry the sausage whole, then cut them into pieces. Omit salt when using sausage. Mrs. C. A. Giles, 238 Main Street, Richmond Hill.