News-Journal from Mansfield, Ohio • 99

ALMOND RICE PANCAKES milk -N CuPS, hot cooked rice cup uncooked minute rice) 1 teaspoon tablespoons salt melted butter or margarine 4 eggs separated 1 cup boasted, blanced almonds, finely. chopped (Can be chopped in blender) 6 tablespoons flour Pour milk over hot rice and add salt and melted butter. Beat egg yolks until light and mix in. Stir in chopped nut meats and flour. Beat egg whites until stiff and fold into the batter.

Drop from a tablespoon onto a hot greased griddle, Cook on both sides until golden brown. Use any favorite topping syrup, honey, blueberry sauce, strawberries, etc, when you serve these light but crunchy nut pancakes. Makes about 24 3-inch pancakes, enough to serve 6, Miss Margaret E. Loris 214 Buckeye Galion, 0. "MARGARET SPECIAL" Cook desired or chopped sirloin by broiling to medium or well done steak.

as each individual prefers. Use seasoned salt and pepper on each side after broiled to degree of doneness desired. Top with slices of fresh tomatoes or the canned sliced salad tomatoes. Broil few minutes only, Top tomatoes with cheddar cheese or slices of American Cheese. Broil until bubbly, Service on slice of toast.

I have added a sliced water chestnuts on top of the cheese as broil cheese, but this is a matter of preference, Miss Margaret E. 214 Buckeye Galion, 0. SAUSAGE CASSEROLE 2 pounds bulk sausage 1 cup shopped green peppers cup chopped onion cups coarsely chopped celery 2 packages ounce size) chicken noodle soup mix cups boiling water cup rice, uncooked teaspoon salt .1 cup slivered almonds (optional) Brown sausage in large skillet. Pour off excess fat. Add peppers, celery and onions saute.

Combine soup mix and boiling water. Stir in rice cover. Simmer 20 minutes or until rice is tender. Add sausage mixture, salt and almonds. Stir well.

dish. Bake degrees F. for 20 minutes. Pour into us 12x8x2 inch greased baking Mrs. Frase 2133 Crider Rd.

BEEF and NOODLE STROGANOFF 1 8 ounce package noodles cup margarine cup chopped onion 1 clove garlic chopped fine 1 6 ounce can mushrooms pound lean ground beef tablespoon flour 1 8 ounce can tomato sauce 1 can beef bouillon, undiluted (1012 ounce) 1 teaspoon salt teaspoon pepper 1 cup sour cream cup Burgundy wine grated Parmesan cheese Melt butter in large, heavy skillet over moderate heat; add onion, garlic, and mushrooms. Saute until onions are golden, about 5 minutes. Add meat and cook until browned, stir in flour, tomato sauce, wine, bouillon, salt and pepper. Simmer about 10 minutes. Fold in sour cream.

Make layers of meat and sauce in greased 2 quart casserole. Bake uncovered 375 degrees for 30 minutes. Serves 6 to 8 generously. Mrs. R.

E. Doehla 1931 Lexington Ave. HAMBURGER DELIGHT 11 pound hamburg Celery dressing (using one loaf of bread) Salt and pepper 1 can of golden mushroom soup Layer raw hamburg, dressing, salt and pepper in a quart dish top with hamburg. Make 4 or 5 holes in the mixture and cover with soup. Place on foil or bigger pan it runs over and bake at 350 degrees for hour.

6 servings. Mrs. Rae Ann Portner 601 Evergreen St. Ashland, 0. CURRANT-CHERRY CHICKEN 2 -fryers, 212 pounds each, quar.

14 cup Kraft Italian dressing 12 cup Smucker's red currant jelly cup frozen orange juice concentrate, undiluted 1 can (1 pound) pitted black bing cherries, drained chicken quarters; drain and pat dry. Marinate chicken quarters in Italian dressing for two. to four hours at room temperature. Drain chicken, reserving marinade. Place marinated chicken quarters in shallow baking dish, skin side up.

Bake uncovered for hours in a 350 degrees F. (moderate) oven. Baste occasionally during baking with the marinade. Melt currant jelly in saucepan over low heat; blend in orange vice and cherries. Pour sauce over chicken and continue baking 15 minutes longer.

Makes 6 to 8 servings. Mrs. Gaillard A. Parrish P. O.

Box 25 Danville, Ohio MEATBALL SOUP POPEYE 112 pounds ground beef 1 egg 12 cup soft bread crumbs cup water 1,2 teaspoon chili powder 2 tablespoons cooking oil 112 quaris is water add more if the soup gets dry 3 onions, cut in eighths 1 cup celery, cut on the diagonal in inch pieces 1 bay leaf cup carrots, thick-sliced, or one small (1 pound can) undrained small cabbage cut into 16ths. (Used red cabbage, makes a nice colorl 1,4 pound fresh, cleaned spinach, torn into half dollar size pieces 1 small can tomato paste (8 ounce can) 1 teaspoon salt 1 can kidney beans, undrained (1 pound can) Combine first five ingredients, shape into small balls. Brown them in the oil in a large kettle. Drain excess oil. Add the rest of the ingredients.

Bring to a boil and simmer for about an hour. Add more water if needed to keep it moist. Should be thick in texture. Season to taste with salt and pepper as it cooks. Remove the bay leaf before serving.

Virginia Bensheimer E. Center St. Bucyrus, 0. MEATBALL SKILLET MEAL package frozen mixed vegetables pound ground beef egg cup milk cup soft bread crumbs 1 teaspoon salt teaspoon dry mustard teaspoon celery salt teaspoon pepper teaspoon nutmeg 3 tablespoons grated onion 2 tablespoons fat cup flour 1 can condensed cream of mushroom soup cup milk teaspoon salt Allow frozen vegetables to stand at room temperature while preparing meat balls. Combine ground beef, egg, milk, bread crumbs, salt, mustard, celery salt, pepper, nutmeg and grated onion.

Shape into small balls, using 1 tablespoon of mixture for each ball. Heat fat in skillet. Roll meat balis in flour and brown approximately 12 minutes. Push to sides of skillet. Combine milk and soup and place in center of skillet.

Place vegetables in center; add teaspoon salt. Cover skillet. When steam escapes, turn burner to simmer and cook 10 minutes. 4 to 6 servings. Marie Vaughan 323 East Southern Ave.

Bucyrus, 0. LAURIE'S TANGY COMPANY CHICKEN (double recipe for company) 4 large legs and thighs combined (remove skin by pulling off with washcloth) 1 tablespoon salad oil Ground cloves TANGY SAUCE cups "Open Pit Barbeque Sauce" 1 heaping tablespoon brown sugar Pinch salt Pinch garlic powder 1 teaspoon "Worcestershire Sauce" large green pepper (cut in small pieces) Place pieces of chicken in roaster or pyrex dish (skin removed single layer). Rub chicken with ground cloves. Add oil, Cover and bake 1 hour at 350 degrees. While chicken is baking, mix together in small sauce pan all ingredients for sauce to which chopped green pepper has been added.

Simmer 20 minutes on top of range. After chicken has baked 1 hour, drain out all water (this is very important). Then pour sauce with green pepper over chicken. Cover and continue baking other 15 minutes. Remove lid and baste with sauce.

Leaving lid off, continue to bake hour more, basting two more times during this last half hour. 778 Mrs. Laurie, DeMarinis, COMPANY CASSEROLE Serves 12 pound sliced fresh mushrooms 2 tablespoons butter medium onions, chopped pound ground pork pounds ground beef 2 cans tomato soup densed) 1 3-ounce package crumbled cream cheese tablespoon sugar teaspoon Worcestershire sauce 2 teaspoons salt teaspoon pepper teaspoon celery seed 2 teaspoons dehydrated minced onion 1 8-ounce package medium width dies, cooked 1 10-ounce package frozen peas, cocked cup toasted salted almonds (optional) Saute mushrooms in butter; remove pan. Add onion and pork; cook until onion is tender. Add beef and cook until meat is browned.

(Drain off excess fat.) Add tomato soup, crumbled cream cheese, sugar, Worcestershire sauce, salt, pepper, celery seed and minced onion. Simmer 15 minutes (add up to 2 tablespoons water if needed to avoid sticking). Add noodles, peas and almonds, if they are being included. Refrigerate till an hour before serving if made early in the day, Or bake immediately, 45 minutes at 350 degrees in 9x13 inch baking dish or 3 quart casserole. If refrigerated, allow to stand 15 minutes at room temperature then bake by same directions.

Mrs. Frederick Preyer Gibbs 619 Country Club Ln. Ashland, 0. VEAL SCALLOPINI pound veal round steak (cutlet) cup flour teaspoon salt cup Crisco clove garlic (crushed in a garlic press or minced added if desired) cup butter pound mushrooms, sliced medium size onion, thinly sliced cups tomato juice teaspoon salt 1 teaspoon chopped parsley teaspoon oregano teaspoon capers, desired 1. Place meat on flat working surface and pound both sides with a meat hammer.

Cut into inch pieces. Coat evenly by shaking 3 pieces at a time in a plastic bag containing a mixture of the flour, teaspoon salt and pepper. 2. Heat oil with garlic (or lust oil alone if you don't want garlic added) in a large skillet. Add veal and slowly brown.

3. While veal is browning, heat butter in a skillet. Add mushrooms and onion. Cook until mushrooms are nicely browned and onion is transparent, occasionally moving and turning with a spoon. Add to the veal with a mixture of the juice, salt, pepper, parsley and oregano.

Mix in capers, if desired. 4. Cover skillet and simmer about 25 minutes or until veal is tender, stirring occasionally. Serves about 4. Maxine Karle 702 Park Ave.

Galion, 0. TAMALE BAKE 1 cup corn meal medium onion (chop) cup green pepper (chop) 2 tablespoons salad oil pound ground beef envelope spaghetti sauce No. 1 can tomatoes 1 7 ounce can ripe olives (halved) 1 cup pound) grated cheddar cheese 1 tablespoon chili powder 1. Prepare corn meal for mush. Pour into an 8 cup shallow casserole, spread evenly, pouring remaining into greased 9x5x3 inch pan and chill.

2. Saute, onion and green pepper with salad oil until soft. Add meat and brown. 3. Add chili powder, spaghetti sauce and tomatoes to browned meat.

Heat to boiling, remove from heat and stir in olives and cup cheddar cheese. Pour over mush in casserole. Chill. 4. About one hour before serving, make 12 wedges of corn meal of 9x5x3.

Arrange on top of casserole, Sprinkle with remaining cheese. 5. Place casserole in cold oven. Set oven at 400 degrees and bake uncovered for 1 hour. Melena.

Bender. FRENCH ONION PIE Pastry for one-crust 9 inch pie 1 ounce can (2 cups) French fried onions 4 eggs 2 cups milk 2 ounces cup) shredded sharp process American cheese teaspoon salt Dash cayenne pepper 4 ounces (1 cup) shredded sharp American Cheese Prepare pastry for 9 inch pie, and bake in 450 degree oven for 8 minutes or until golden, then reduce to 325 degrees, While pastry is warm, fill bottom with cups of French fried onions. Beat the eggs; blend in milk, the cup shredded cheese, salt and pepper. Pour over onions in shell. Sprinkle the 1 cup shredded cheese over pie.

Bake in 325 degree oven for 45 minutes. Sprinkle reserved onions around edge of pie. Bake for 5 to 10 minutes more, or until knife inserted comes out clean. Let stand 10 minutes, before serving. Lula F.

Spohn 2460 Wells Rd. Ashland, 0. SUNDAY SUPPER SANDWICHES pound cooked ham, cubed pound Velveeta cheese 2 tablespoons minced onion 12 cup (or less) ripe olives, chopped can (small) tomato paste 2 tablespoons mayonnaise Mix all ingredients, put in wiener buns and wrap each in foil. Place in oven for about 20 minutes. Serve.

Maxine Karle 702 Park Ave. Galion, 0. "BARBECUED SPARERIBS" One and one-half loin back ribs in large, shallow baking dish slice of sweet onion ring on each rib drizzle juice of one lemon over all. Marinate overnight. Boil: cup overflow catsup teaspoon salt Dash Worcestershire Sauce tablespoon packed brown sugar 1 cup water Bake 450 degrees for 30 minutes, then baste, finish at 350 degrees minutes to 1 hour.

Allow 3 ribs per serving. Mrs. Harold H. Davis 458 Parkview St. BAKED PORK CHOPS WITH GRAVY Brown pork chops in skillet.

Take one can of Golden Mushroom Soup and add a hlaf can of water. Mix soup and water and add pork chops and bake in a 400 degree oven until tender. (Approximately an hour or more). Mrs. Jerry W.

Harmon Hi-Vu Trailer Park Box 26, Lexington, 0. FRANKFURTER CROWN CASSEROLE 2 slices of bacon 1615 cup ounce chopped can, onions cream of mushroom soup 12 cup water teaspoon salt, dash of pepper 3 cups of cooked potatoes (sliced) cup of cooked green beans pound frankfurter, split and cut in half crosswise 1. Preheat oven to 350 degrees, and grease quart casserole. 2. Cook bacon until crisp, crumble and set aside.

3. Saute onion in bacon grease, stir in soup, water, salt, pepper, potatoes and beans. Mix well, turn into casserole. 4. Arrange frankfurters upright around casserole dish.

5. Bake in preheated oven 30 minutes. Just before serving, sprinkle with bacon. Serves four. Mrs.

Pearl Carpenter 278 Park Ave. E. MUSHROOM BURGERS cups chopped mushrooms cups ground beef teaspoons salt teaspoon powdered mustard teaspoon pepper teaspoon minced garlic Combine all ingredients and shape into six patties. Broil according to taste. Mrs.

Jerry W. Harmon Hi-Vu Trailer Park Box 26, Lexington, 0. WIKIWIKI TURKEY HAWAIIAN FOR GUESTS 5 cups cooked diced turkey 2 cans cream of celery soup One and two-thirds cups (large can) undiluted evaporated milk Two-thirds celery teaspoon salt teaspoon pepper cup salted peanuts cup (11 ounce can) drained mandarin oranges Puff pastry shells or biscuits Combine turkey, soup, milk, celery, salt and seasoned pepper in large sauceCover and heat over low heat for 15 pan. to 20 minutes, stirring occasionally. Pour into chafing dish and serve with puff pastry shells or biscuits.

10-12 servings. Mrs. Arnold Toller 211 South Washington Ave. Crestline, 0. NEWBURG NOODLES 1 package (8 ounce) noodles or roni cup grated sharp Cheddar cheese can frozen cream of shrimp soup small can (two-thirds cup) evaporated milk 1 can French tried onion rings cup cooking sherry, if desired 1.) Cook noodles.

Drain. Place in 6 cup casserole or baking dish, 2.) Heat frozen soup and evaporated in top of double boiler or over low heat, stirring occasionally until soup is thawed, and sauce is smooth. Stir in grated cheese till blended. Stir in sherry if desired. Pour over noodles.

Add can of French Fried onion rings (crumble or break up) and stir till noodles, sauce, and onions are well mixed. 3.) Bake, covered, in moderate oven 350 degrees for 25 minutes. Uncover, sprinkle rest of onion rings on top, and bake 10-15 minutes longer or until sauce is bubbly hot and onion rings crisp. Serves 4-6. Mrs.

Thomas J. McDonough 59 Samaritan Ave. Ashland, 0. EASY BEEF STOGANOFF 2 pounds sirloin tip or round steak cut in finger strips Butter or oleo Salt and pepper Garlic powder can mushroom soup pint commercial sour cream Brown meat in butter, Sprinkle with seasonings. Place in casserole, Combine cream of mushroom soup and sour cream.

Pour over meat. Cover and bake 2 to 3 hours at 300 degrees. Serve on Holland Rusk, rice, or noodles. (With long baking in slow oven, less tender cuts of beef, such as chuck, can be used for family meals--the more expensive for company. Always good, We prefer longer cooking 3 hoursand like it on the Rusks.) Mrs.

Thomas J. McDonough 59 Samaritan Ave. Ashland, 0. HILLBILLY DINNER Chili Canned or homemade Mix: 1 cup flour One-third cup sugar cup cornmeal teaspoon salt 1 tablespoon baking powder Add: 1 egg cup melted shortening cup milk Place chili in bottom of casserole. Put cornmeal mixture on top and bake at 375 degrees about 30-35 minutes or until done.

Miriam Hill R1. 2, Box 316 Galion, 0. BAKED HAM LOAF 1 pound smoked ham pound fresh pork (ground together) cup cracker crumbs small onion, finely chopped egg, beaten cup milk teaspoon salt Dash of pepper Combine ingredients; place in loaf pan, then blend together the following ingredients and boil for 1 minute: 1 cup brown sugar 3 tablespoons vinegar 1 teaspoon dry mustard Pour mixture over ham loaf and bake in a slow oven (300 to 325 degrees) about 22 hours, basting often so the ham loaf will be well glazed when done. Mrs. Lucille Winand RT 3, Fredericktown, 0 ('SHIPWRECK" 1 pound ground beef onion 2 stalks celery 2 -3 carrots 2 -3 potatoes cup minute rice 1 can kidney beans 1 quart tomatoes Brown ground beef and onion until done.

Place in baking dish then add remaining ingredients in layers. start with potatoes, then carrots, beans, celery, rice, and tomatoes. do it this way to separate the starchy foods. Bake in oven at 350 degrees for about 4 hours. Mrs.

Doit B. Cooper 3, Mt. Gilead, 0. HERBED CHICKEN cup lemon juice cup corn oil teaspoon salt teaspoon ground thyme teaspoon ground marjoram teaspoon pepper 2 chicken thighs or breasts Combine lemon juice, corn oil, salt, thyme, marioram and pepper. Pour over chicken, which has been placed in roasting or baking pan.

Cover, marinate in refrigerator about 3 hours. Pour off marinade. Bake at 375 degrees (moderate oven), basting occasionally, 40 to 45 minutes, or until fork-tender and browned. Yield: 2 servings. Suggestion: on noodles or rice, with a citrus salad.

Miss Junann Smith 96 N. Brookwood Way Apt. 1 BRAISED STEAK MARINATE ARGENTINE STYLE to 2 pounds Round steak cup salad oil one-third cup vinegar 2 garlic cloves minced teaspoon salt Mix teaspoon well pepper. steak cut 1 inch thick. Let set 2 hours or over night drain and reserve liquid.

Dredge meat in 3 tablespoons flour, brown in 3 tablespoons drippings or lard. To browned meat add 1 teaspoon salt, teaspoon pepper and dash of red pepper. 2 medium onions sliced, 1 green pepper sliced. Pour cup marinate over meat. Cover tightly simmer or 2 hours.

Mrs. Nancy Burggraf 211 Ford Rd. SAUSAGE SUPPER package sausage links 1 cup long grain white rice cups water 1 package dry onion soup mix Place rice, water and onion soup mix in casserole dish and mix thoroughly. Put sausage links on top of mixture. Cover.

Bake at 375 degrees for hour. Serves 4. Served with crisp, tossed salad and fruit, this makes a good, quick and easy supper. Ann Shroll 1, Mt. Gilead, 0.

ONE DISH BAKED FISH DINNER pound thick fish fillets cut into 2 portions (sole, haddock, cod) 1 boullion cube for seasoning and broth teaspoon minced onion tablespoon chopped green pepper teaspoon celery flakes teaspoon parsley flaked 8 ounces tomato juice Place fish fillets in large baking pan. Sprinkle seasonings evenly over fish. Pour tomato juice over fish and bake in preheated 325 degree oven for 45 minutes. Remove from oven and add 8 ounces peas dada carrots (canned, frozen or fresh) French style green beans in two rows on either side of fish. Spoon sauce over vegetables and return to oven and allow to bake until vegetables are tender.

Mrs. Andrew Rovnak RD1, 12 Ottawa Ave. Fredericktown, 0. WHERE IS 3 MANSFIELD (SQUARE SHOPPING CENTER It's At 1200 Park Ave. West on The Miracle Mile.

and It's the Location of Montgomery Wards and The J.C. Penney Co. and It's where you can relax and shop 22 Famous Stores in a Comfortable Year 'Round Climate. HAM ESCALLOPED POTATOES cups milk teaspoons salt tablespoon chopped onion potatoes sliced thick 6 ounce Velveeta cheese cut in small pieces. 2 tablespoons butter cups diced ham 1, Scald milk and salt 2.

Add potatoes, onion, cheese and butter. Mix well and cook til mixture ens. 3. Add ham pieces 4. Pour into large buttered casserole dish.

5. Bake at 350 degrees hours or til done, Mrs. Mary Ann Meng RI. 5, Box 333A Ashland, 0. STUFFED MEATBALLS Stuffing: pound margarine 2 cups celery, diced 2 large onions, diced 2 green peppers, diced pound loose pork sausage cups cubed bread egg cup milk Sage Salt Pepper Saute celery, onion, green pepper and sausage in margarine until vegetables are soft.

Add cubed bread, egg, milk and seasonings and mix well. Set aside. Meatballs: pound ground beef 1 pound ground pork beaten eggs teaspoon salt teaspoon pepper Cracker meal 1 can condensed cream of mushroom soup Combine ground meat, eggs, salt and pepper. Mold into flat patties and place 1 blespoon stutting on each. Place another patty on top and pinch edges to seal.

Roll in cracker meal, brown in skillet, remove and place in roaster. Add mushroom soup. Bake at 375 degrees hours. Mrs. Andrew Rovnak RD 2- 12 Ottawa Ave.

Fredericktown, 0. POACHED OYSTERS (serves 4) 3 dozens oysters One-third cup butter or margarine pound mushrooms, sliced 2 tablespoon frozen chopped chives 1 cup pint) heavy cream Salt and freshly ground black pepper. Open oysters with an oyster knife or have them opened at the market. Heat butter in a small saucepan. Saute mushrooms until soft and lightly browned.

Add chives and cream. Heat until cream just starts to bubble. Lower heat and add oysters, Simmer about 5 minutes or until edges of oysters crinkle. Season with salt and pepper to taste. William F.

Liston P. O. Box 271 Ashland, 0. SAUERKRAUT PIE pounds hamburg 2 pound bag sauerkraut 5 large potatoes Cook sauerkraut for hour. Brown harmburg slightly.

Put layers of kraut and hamburg alternately into casserole, with kraut on the bottom. Then put potatoes on top of kraut. Bake at 350 degrees until potatoes are brown. Mrs. Mary Stull RD 1, Bellville, 0.

SCALLOPED CHICKEN cup milk cup chicken broth cup butter or margarine 6 tablespoons flour cups cooked chicken, cut fine 1 cup fine dry bread crumbs Dash nutmeg Dash celery salt Heat milk and chicken broth together. Blend butter, flour, seasonings together and add hot liquid. Cook until smooth, about 10 minutes, stirring occasionally. Put into greased 8 inch baking dish, place layer chicken then layer gravy, then crumbs and repeat. Dot with butter and bake 20 to 30 minutes at 350 degrees.

Serves 6. Mrs. Luella Cass 2, Galion, 0. TASTY -CUED BEEF 1 pound beef cut in inch cubes tablespoon fat cups water medium onion, chopped cup diced celery One-third cup diced or green pepper 1 cup catsup cup brown sugar 2 tablespoons vinegar 2 tablespoons Worcestershire sauce 1 teaspoon salt teaspoon chili powder Brown beef in hot fat, add water and simmer in covered skillet hours or till tender. Reserve broth adding enough water to make two-thirds cup.

Break beef into small pieces. Cook onion, celery, green pepper in fat till tender. Add beef, broth and remaining ingredients. Simmer uncovered 20 to 30 minutes. Fills 12 to 16 buns.

Mrs. Luella Cass Rt. 2, Galion, 0. WESTERN SANDWICHES pound ham (chopped) cup stuffed olives (sliced) cup grated onion 1 tablespoon chilli sauce 6 boiled eggs (chopped) 1 pound cheese (cheddar and longhorn) grated Mayonnaise Put ham, olives, onion, chilli sauce, eggs and cheese into large bowl. Add enough mayonnaise to hold mixture together.

Spread mixture on the tops and bottoms of buns put under broiler until mixture bubbles. Serves as open faced sandwiches. Mrs. David Leyerle 1925 Braden Lane MEAT LOAF for LARGE FAMILY 4 pounds ground beef 4 teaspoons salt 2 medium onions chopped fine 2 teaspoons black pepper 3 eggs beaten 2 cans ounce) tomato soup One and One-third tomato soup can of milk 8 cups cornflakes Mix well, made in 2 loaves and bake 2 hours in a greased pan at 350 degrees for 2 to hours. Add about 1 cup water while baking.

Mrs. Charles Mick 2257 Nankin Rd. Ashland, 0. SANDWICH FILLING pound ground beef pound sausage, cup bread crumbs minced onion quart tomato juice Mike together and bake for 1 hour or more. Mrs.

Lawrence L. Campbell 924 East Warren Street, Bucyrus, 0, DE CASSEROLE (8-ounce) package elbow macaroni pound bulk pork sausage cup chopped onion cup green pepper strips, 3 tablespoons flour teaspoon salt 2 cups milk 2 cups shredded Cheddar cheese Cook macaroni in 3 quarts boiling salt. ed water 7 to 8 minutes: drain well, Brown sausage; remove and reserve 12 of sausage. Saute onion and green pepper in 2 tablespoons of fat. Stir in flour and salt.

Slowly add milk. Cook over medium heat, stirring, until thick, Stir in cups cheese, Combine macaroni and sauce; turn into a greased 2 quart casserole. Top with cup cheese and reserved sausage. Bake at 400 degrees 25 minutes or until golden. Makes 6 serv- ings.

Mrs. Lawrence L. Campbell 924 East Warren Bucyrus, 0. CHICKEN AND SPAGHETTI CASSEROLE 1 large hen (cooked and cut into small pieces) 1 medium bottle stuffed olives 1 cup chopped pecans 2 cans mushroom soup 2 onions, chopped 1 tablespoon Worcestershire Sauce 2 cans mushrooms pound spaghetti or noodles pound sharp grated cheese pint chicken stock 6 ribs celery, chopped 3 tablespoons butter Garlic, salt and pepper to taste Cook and drain spaghetti or noodles and let stand in of chicken stock one hour. Add chopped chicken, olives and cheese.

Cook onions, celery in the butter and balance of chicken stock. Add it to the mushroom soup and other ingredients. Then mix with the spaghetti and heat until hot through. Put in large baking dish in 350 degree oven. Mrs.

Pearl Carpenter 278 Park Ave. East CHICKEN BREASTS BAKED IN SOUR CREAM 6 chicken breasts, split cup sour cream tablespoons lemon juice 2 tablespoons Worcestershire sauce 2 tablespoons celery salt 1 teaspoon paprika 2 cloves garlic, chopped cups fine bread crumbs teaspoon salt teaspoon pepper 12 cup butter or oleo In a large bowl combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, garlic, salt and pepper. Dip each chicken breast into mixture to coat evenly. Let stand covered overnight in refrigerator. Remove chicken from sour cream mixture and dip in bread crumbs to coat.

Arrange in shallow pan. Melt butter or oleo in small saucepan and spoon of it over chicken. Bake uncovered 45 minutes. Spoon remaining butter or oleo over chicken and bake 15 minutes longer or until chicken is tender and nicely browned, Mrs. Robert J.

Kulka 723 Hollywood Ln. FAVORITE MEAT BALLS pounds ground beef, use tenderizer if wish 2 slices dry or toasted bread, crushed or torn, fine 4 soda or saltine crackers, crushed rather fine (all bread, 3 slices, may be used if desired) 1 egg 8 ounce can tomato sauce, or 1 cup juice plus some catsup Mix well, form into balls 1 inch Salt and pepper to suit taste. in diameter. Fry in shallow fat, just enough to keep from sticking; about 8 to 10 minutes on medium heat, turn twice. The balls will hold shape better if made and stored in refrigerator awhile first.

L. F. Poat Mars: Bellville, O. HOOVER Blender 0 BLENDER MARTIN HARDWARE CO. Downtown Westside 19 N.

Main 1314 P.A.W. Caesar's for Beauty At our Wig Department you will find complete service and the finest wigs, cascades, falls, and wiglets for sale. Bring yours In for styling. a scientific approach to beauty VIVIANE WOODARD TRIFARI COSMETICS JEWELRY Malabar Forum of Beauty Call Now or Stop In for Your Appointment 9 to 9 Monday thru Friday 1411 Lexington Ave 9 105:30 Saturday 756-7711 1.14 LASAGNE pounds ground beef 2 cans Chef-Boy-ar-dee spaghetti sauce with mushrooms 1 can mushrooms (8 ounce pieces and stems) drained teaspoon salt teaspoon pepper teaspoon garlic salt pint creamy cottage cheese 2 eggs 6 Lasagne noodles, cooked and drained package mozzarella cheese slices Brown beef in skillet. Add sauce, mushrooms, salt, pepper, and garlic salt.

Cover and simmer 30 minutes. Beat eggs with cottage cheese. Set aside. In oblong, 2 quart baking dish, alternate the following: 3 noodles, bottom layer, meat sauce, all of cheese and egg mixture, 3 noodles, sauce, Top with mozzarella cheese slices. Bake at 350 degrees for 45 minutes or until cheese is browned.

6 Servings. Mrs. Richard Flick 194 Ridge Rd. MARGE'S CASSEROLE Fry out: pounds ground beef Cook together in salt water until tender: 4 carrots 4 stalks celery, diced Cook in water: 8 ounce package noodles Add to ground beef: Carrots and celery can tomato soup can cream of mushroom soup In a 2 quart casserole dish place a er of vegetables and meat, then a layer of noodles. Repeat layers.

Top with ed American cheese. Bake in a 350 degree oven until good and warm and cheese melts. Mrs. Margie Shumway 389 Lexington Ontario Rd. BILL'S CHILI 2 pound hamburger small onion 12 medium green pepper (optional) 2 teaspoons chili powder 2 cloves Brown until the onions are tender and the hamburger is brown.

Pour into a large pan and add: large can tomato juice small can tomato soup bay leaf 2 teaspoon sugar Salt and pepper to taste Simmer for 1 to 2 hours then add: 1 medium can kidney beans even the Simmer for another half hour and serve. Mrs. June Cooley 51 Ausdale Avenue SOM'OR Brown together: (do not salt!) pound hamburger 1 small onion cups chopped I celery Add: 1 teaspoon worcestershire sauce teaspoon soya sauce can cream of mushroom soup 1 can cream of chicken soup cup minute rice (uncooked) Mix together and bake at 375 degrees for 20 minutes. Pour over the top small can chow mein noodles and bake 12 hour longer at the same temperature. Mrs.

Richard Evilsizor 573 Yale Drive stewing hen cup flour cups chicken broth 2 cups rich milk cup chopped onion cup chopped celery teaspoon sage teaspoon salt One-third melted butter 4 cups bread cubes SCALLOPED CHICKEN Cook chicken in salted water until soft. Remove from bones, and skim fat from broth. Melt in large skillet, 1 cup en fat, and blend in 11 cup flour, teblespoon salt and a little pepper, cook over low heat until bubbly, stirring constantly. Stir in slowly cups chicken broth and 2 cups rich milk. Boil 3 minutes.

Combine cup chopped onion, 1 cup celery, teaspoon sage, 1 teaspoon salt, one third melted butter and cups toasted bread cubes, toss lightly to mix. Arrange in 2, 2 quart casseroles. (Shallow dishes are nicest although not necessary). Put bread in first then chicken meat, and cover with cream sauce. Mix with fork to moisten ing.

Baking at 350 for one hour. This serves 16 generously, and is nice for buffet sup- Mrs. Henry Cline 47 East Main St. Shelby, 0, HOT DOG S'MORES pound frankfurters 2 cups mashed potato flakes tablespoon butter, melted egg, slightly beaten 4 to 5 slices American cheese Heat oven at 400 degrees F. Combine cup potato flakes with but.

ter. Split frankfurters in half lengthwise. Place half of frankfurters on cookle sheet, cut side up, with sides touching. Prepare 4 servings mashed potatoes as directed on package, decreasing water to 34 cup. Add egg.

Spread potatoes over frankfurters, top with 2 to 3 slices cheese, Cover with remaining frankfurters. Top with remaining cheese and sprinkle with buttered potato flakes. Se. cure with wooden picks. Bake at 400 degrees for 15 to 20 minutes, until golden brown.

Mrs. William Ludwig 448 Midland Dr. PAGE ELEVEN--H Mansfield. News Journal Sunday, March 14, 1971 CHICKEN CASSEROLE cup cooked chicken can cream of chicken soup cup mayonnaise cup diced celery cup cooked rice teaspoon grated onion tablespoon lemon juice teaspoon salt cup slivered almonds cup crushed corn flakes Mix all togethr except corn flakes and almonds. Sprinkle these over top.

Bake 375 degrees for 25 minutes. Serves 8. Mrs. John Cunningham Rear 199 PulverList Rd. QUICK OVEN MEAT DISH can cream of mushroom soup can cream of celery soup can onion soup 2 pounds sirloin, beef roast or stew meat, cubed.

Bake 5 hour at 275. Stir once. Serve over hot rice or noodles. Mrs. Robert J.

Kulka 723 Hollywood Ln. BACON CHEESE SQUARES Sift together: 2 cups sifted flour 3 teaspoons baking powder 1 teaspoon salt Pour into measuring cup but don't stir together: One-third cup cokking (salad) oil cup milk Then pour all at once into the flour. Stir with a fork until mixture cleans sides of bowl and rounds up into a ball. Turn out on bread board or waxed paper, roll dough on lightly floured surface until about 12 inch thick. Cut dough into 2x2 inch squares.

Place on ungreased baking sheet. Top each biscuit square with one thin slice of tomato, one slice of American cheese, and two slices of bacon which have been pre-cooked 2 minutes. Cross the bacon and tuck ends under the biscuit square. Bake in very hot oven (475 degrees) for 15-18 minutes. Jean Siriano 2012 Rosewood Dr.

YEAR AROUND SALE PRICES QUALITY FURNITURE AT DISCOUNT PRICES We Dare You To Compare Anywhere CALL 347-1655 SHELBY FURNITURE, INC. 40-42 I E. Main Shelby, Ohio Parking In Rear Of Store 3-14 Can your old range roast pork for "Cheese-Stuffed Onions" with less meat shrinkage more meat juices? THIS NEW WESTINGHOUSE ELECTRIC RANGE CAN! Electric surface units put heat directly into the bottom of the pan heat -0 doesn't billow up around the sides to scorch potatoes not covered with water. By using less water, you cook with steam. So you get the full flavor of vegetables or any food and more of the vitamins you pay for.

Need another reason to trade your old -fashioned range for a modern ITSELF CLEANS electric one? Electric features the only 7 CLEANING flameless self- oven the one ONLY proven in years of use. No wonder PER KWH) more women buy electric ranges than (AT any other compare the many fearesthis Westinghouse electricrange offers now Infinite heat or rotary 5-heat controls for all needs. Automatic oven temperature control. Recessed, no-drip cooktop with removable control knobs, drip -pans, and (w rings. throughout.

Baked- -on porcelain finish ONLY $29995 ROAST PORK WITH CHEESE-STUFFED ONIONS Place pork roast on rack in open roasting pan. Roast in an ELECTRIC oven at allowing 40 to 45 minutes per pound or until meat thermometer registers to For the last 35 minutes of roasting time, place Stuffed Onions in oven with roast. Cheese-Stuffed Onions: 6 large onions, peeled 1 cup medium white sauce 1 cup water cup cheese, grated cup buttered bread crumbs In a large saucepan, place onions and water. Cover and cook on High heat until steaming; reduce heat to Low or Simmer and cook about 15 minutes or until crisptender. Drain and cool onions.

Remove centers from onions, leaving 2 or 3 outer layers. Chop onion centers. Melt cheese in white sauce; stir in chopped onion and cup bread crumbs. Fill onion shells; top with remaining bread crumbs. Place in a shallow 8" or 9" pan.

Spread any remaining filling around onions. Bake in oven with roast for 35 minutes. Cut onions in half to serve. Yield: 12 servings. ASK US about the FREE WIRING wiring shall be payable to the person designated by Ohio Edison Company and its decision shall be final.

MANSFIELD Monday 8:30 A.M.-8:30 P.M., Saturday 8:30 A.M. 'til Noon STORE HOURS: Tues, Thurs. and Fri. to 5:00 P.M. OHIO MA Edison LIVE BETTER WE SELL AND SERVICE MANSFIELD FRIGIDAIRE TAPPAN CRESTLINE 524-2411 683-3232 ASHLAND WESTINGHOUSE MAJOR LOUDONVILLE 322-1511 ELECTRICAL APPLIANCES 994-4521.