Winnipeg Free Press

Winnipeg Free Press (Newspaper) - October 25, 1966, Winnipeg, Manitoba Cliffo p or by Jean sprain Wilson Hartford Connecticut a Teaspoon Pepper 3 eggs cup crumbs Cook Macaroni in boiling salted water according to package directions. Drain place in mixing bowl. Add milk. Remove skin and Bones from drained Salmon Flake. Add to Macaroni mixture. Preheat oven to 325 Deg f. Stir Salt Lemon juice onion and Pepper into Salmon mixture. Beat eggs. Stir into mixture. Grease Well eight by four Inch loaf pan. Sprinkle with crumbs. Pour Salmon mixture into pan. Bake 60 to 70 minutes or until lightly browned and set. Untold on hot Platter. Yield six to eight Servings Salmon Rice souffle Lovi of. Can Cream of celery soup 1 cup grated Sharp Cheddar cheese 1 a ibs. Cooked Rice 7% of. Can Salmon 2 Tablespoons chopped Green Pepper Teaspoon Salt Teaspoon Pepper 3 eggs heat soup in Large Saucepan to just below boiling Point. Stir in cheese. Stirring constantly Cook until cheese melted. Re move from heat. Add Rice drained flaked Salmon Green Pepper Salt and Pepper. Sep Arate eggs. Preheat oven to 350 Deg. F. Beat Yolks until thick and Lemon coloured. Add to Salmon. Beat Whites to stiff meringue. Fold into Salmon mixture. Turn into Ivi quart casserole. Bake 50 to 60 minutes or until Well puffed and Brown. Yield six Servings. Salmon Noodle casserole 8 of. Package noodles 2 cans 10w of. Each Cream of mushroom soup i i cups water 1 cup grated Sharp Cheddar cheese i Teaspoon Worcestershire sauce 3 Bard cooked eggs 15 of. Can Salmon 1 cup Fine dry bread crumbs 1 Tablespoon butter Cook noodles in boiling salted water according to package directions. Drain. Heat soup and water to just below boiling. Remove from heat. Add cheese and Worcestershire. Preheat oven to 350 Deg. F. Slice eggs. Drain and Flake Salmon. Arrange noodles Sal Mon and sliced eggs in two quart casserole. Pour on soup mixture. With crumbs. Dot with butter. Bake 60 to 70 minutes or until Brown and bubbling. Yield eight Servings. Salmon casserole with biscuits biscuits a cups sifted All purpose flour 3 Teaspoons baking powder " i Teaspoon Salt 3 Tablespoons chilled shortening cup grated cheese cup milk casserole mixture 1 in. Can Salmon 15 of. Can mixed vegetables 4 Tablespoons butter v4. Cup flour Teaspoon dry Mustard Teaspoon Salt is Teaspoon Pepper milk to prepare biscuits sift then measure flour resist with Bak ing powder and Salt. Cut in shortening finely. Stir in cheese. Add milk. Mix lightly with Fork. Turn out on lightly floured Board. Knead 10 seconds. Pat dough to half Inch thickness. Cut Cutter. To prepare casserole preheat oven to 425 Deg. F. Drain Salmon reserving liquid. Flake. Drain vegetables reserving liquid. Melt butter stir in flour and seasonings. Combine Sal Mon and vegetable liquids add milk to make two cups. Gra dually add to flour mixture. Stirring constantly Cook Over Low heat until thickened and smooth. Arrange Salmon and drained vegetables in layers in two quart casserole. Pour on sauce. Arrange. Biscuits on top of casserole. Bake 20 to 25 minutes or until biscuits browned and contents bubbling. Yield six Servings. Salmon cheese puff 6 slices bread 7% of. Can Salmon cup grated Sharp Cheddar cheese 3 eggs i Teaspoon Salt is Teaspoon paprika Teaspoon Pepper 1 Teaspoon minced onion Ivy cups milk trim crusts from bread. Cut into triangles. Line Bottom of buttered Iofe quart baking dish with half triangles. Drain Sal Mon reserving liquid Flake Salmon. Sprinkle Salmon and cheese Over bread. Top with remaining bread triangles. Beat eggs Combine with reserved paprika Pepper onion and milk. Pour into casserole let stand 30 minutes. Preheat oven to 350 Deg. F. Bake 60 minutes or browned and puffed. Yield five love Colgate i stops bad breath instantly. Cuts thro ugh morning Mouth. Oral Antiseptic fyr bad breath due locus ;