Page 38 - By His Hands We Shall Be Fed Test 2

FISH STEW

Ottman Metz

1 lb. unpeeled Irish potatoes 1 ca condensed tomato soup

per 1 1/2 lb. fish 1 qt. milk

1 lb. onions per 8 to 10lb. fish 1 stick margarine

1 med. can cream-style corn

Put fish in boiler with water. Boil until fish is done. (Keep broth.) Debone fish, then

add fish back to broth. Cook onions and potatoes in separate boiler until done (onion and

potatoes are cubed before cooking). Then mash with potato masher. Add broth, fish, tomato

soup, corn and seasonings to taste. Cook on medium heat until done; then simmer for about

2 hours. Turn heat off and add milk and butter.

TURKEY-SPAGHETTI CASSEROLE

Rita Metz
5 oz. spaghetti, broken into 1/4 C. chopped celery

2” pieces (1 1/4 C.) 1 can cream of mushroom soup

2 C. cubed, cooked turkey or chicken 1/4 tsp. salt

1/2 C. chopped onion 1/4 to 1/2 tsp. pepper

1/2 C. water 1 C. grated Cheddar cheese
1/4 C. chopped green pepper

Cook spaghetti as directed; drain. Combine spaghetti and remaining ingredients,

except cheese. Bake at 350° for about 45 minutes in a greased baking dish. Remove and top

with cheese. Return to oven and allow to melt. Serves 6.

CHICKEN A LA KING

Dona D. Shiflette

4 tsp. Imitation margarine 16 oz. cooked chicken or turkey

2 T. all-purpose flour 1 can sliced mushrooms, drained

1 C. chicken broth 1 can sliced carrots, drained

1/2 C. skim milk 1/4 C. sliced pimiento
Salt and pepper, to taste

In medium saucepan, melt margarine over low heat. Stir in flour, then gradually add

broth; stir until smooth. Stir in milk and cook, stirring until thickened. Stir in chicken,

vegetables, pimiento and seasonings. Heat mixture and spoon 1/4 of mixture over each of 4

1-ounce frozen waffles. Cook waffles according to package directions and keep warm in

200° oven.