Salmon Macaroni Supreme
4 ounces Bravo elbow macaroni
1 2-oz can mushrooms
1 can condensed cream of celery soup
2/3 c. evaporated milk
1 pound can salmon
1/4 c. finely cut pimiento
1/2 c. grated American cheese
1 c. soft bread crumbs
2 T. butter, melted
Cook macaroni in boiling salted water until crispy tender. Drain mushrooms; combine mushroom liquid, celery soup and evaporated milk. Add macaroni, mushrooms, salmon, pimiento and grated American cheese. Turn into a greased 1 1/2 quart casserole. Toss together bread crumbs and melted butter; sprinkle around edge of casserole. Bake in moderate oven 350 degrees for 25 minutes. Serves 4 to 6.
Savory Cole Slaw
1/2 c. evaporated milk
1/4 c. sugar
1/4 t. salt
1/8 t. pepper
1/4 c. vinegar
3 c. finely cut cabbage
Combine evaporated milk, sugar, salt and pepper. Let stand 5 minutes to dissolve sugar. Gradually stir in vinegar. Pour over cabbage. Serve very cold. Serves 4-6.
From: Mrs. Conner, Emporium, Pa.
Old Fashioned Strawberry Shortcake
3 c. flour
4 1/2 t. baking powder
3/4 t. salt
1 T. sugar
1/2 c. shortening
3/4 c. milk (about)
2 T. butter
1 quart strawberries
1/2 c. sugar
Whipping cream
Mix and sift flour, baking powder, salt and the 1 T. sugar. Cut in shortening with pastry blender. Stir in milk gradually, mixing just enough to make a smooth dough. Kneed slightly. Divide dough in half. Pat one half in 7 or 8 inch pan, spread with butter, put other half, patted to fit, on top. Bake in hot oven 450 degrees F, 15 to 20 minutes. For individual shortcakes, cut dough in 12 2-inch rounds. Put together with butter. Place on baking sheet in hot 450 degrees 12 to 15 minutes.
Wash berries and hull. Crush berries and add sugar. Spread crushed fruit between layers of biscuits and over top. Garnish with whipping cream if desired. 6 servings.
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