TUNA, NOODLE, VEGETABLE CASSEROLE

2 tablespoons butter

1 large onion, minced

1 No. 2 can peas, drained

2 seven-ounce cans tuna

3 cups cooked fine noodles

6 tablespoons flour

6 tablespoons butter

1 teaspoon salt

3 cups milk

¼ teaspoon black pepper

1 teaspoon Worcestershire

1½ cups grated sharp cheese

paprika

SautÉ onion in 2 tablespoons of butter and mix with drained peas. Break tuna with fork. Combine butter, flour, salt, Worcestershire sauce, pepper and milk into a cream sauce and add 1 cup grated cheese. Cook over low gas flame until cheese is melted and sauce is smooth. Alternate peas, noodles and tuna in greased casserole and cover with sauce. Top with remaining ½ cup cheese and sprinkle paprika on top. Bake 25 to 30 minutes in 350 degrees preheated oven. Serves 6 to 8.

EGGPLANT CASSEROLE

1 eggplant (medium)

1 can tomato sauce

1 onion

2 cloves garlic

3 tablespoons oil

grated parmesan cheese

Fry onion and garlic in oil until golden brown, add tomato sauce, one can of water, salt and pepper; let cook until thick. Slice eggplant in ½-inch thick slices. Fry until done, place layer of eggplant in pyrex dish. Cover with sauce and sprinkle with grated parmesan cheese, repeat until all is used.

ITALIAN STYLE SQUASH

4 small sausages

1 small onion

1 tablespoon shortening

1 can or 1 package of frozen squash

Dice sausage and onion and brown in shortening. Add cooked squash. Cook over low heat until liquid from squash is almost gone.

STUFFED ROUND STEAK

SautÉ in ½ cup margarine:

1 medium onion, minced

1 clove garlic, minced

Combine with:

3 cups coarse dry bread crumbs

½ cup minced celery

½ cup minced raw carrot

1 tablespoon minced parsley

1 teaspoon salt

¼ teaspoon thyme

½ teaspoon sage

¼ teaspoon pepper

Spread on 1½ pounds beef round steak. (First, bone steak and pound flour into both sides; brush off excess flour.) Roll up and tie securely. Brown on all sides in a little hot fat in large heavy utensil. Add ½ cup hot water. Cover; cook 1½ hours in 350 degrees oven. Uncover; and cook ½ hour longer. Add thickening to juices in utensil for gravy.

BAKED OYSTERS

1 pint oysters

1 medium size onion and green onions

1 pod of garlic

several pieces of celery (heart)

little parsley

Cut above ingredients into small pieces. Cook slowly in butter until tender. Have ready cracker crumbs. Then pour oysters, juice and crumbs into the above, use enough cracker crumbs to take up juice of oysters. Cook slowly until oysters curl. Add Lea & Perrins sauce, salt and pepper. Fill (4) large size baking shells. Spread cracker crumbs and melted butter on top. Bake 15 or 20 minutes. Serve while hot.

SHRIMP WRIGGLE

Make a smooth white sauce with about ½ stick of butter, 3 tablespoons flour and 1½ cups of milk and salt to taste. Add ½ cup of catsup, 2 teaspoons minced parsley, ¾ cup finely chopped celery, teaspoon Worcestershire sauce, then lots of shrimp that have been boiled.

Put in individual baking cups on a flat pan because little cups are hard to handle in an oven. Bake at 350 degrees for 20 to 25 minutes. Before the last few minutes of baking, sprinkle with finely ground bread crumbs and a dab of butter on top—let brown.