Fry ham, as for gumbo, with garlic, onion and pepper; add
3 cups of tomatoes and strain. Have 1 cup of rice, previously
soaked in warm water. Put the rice into the hot tomato and add
herbs to taste. Keep the pot covered and boil slowly until the rice
is well cooked. When the rice is ready to serve oysters may be
lightly pressed into the rice. Put into a baking dish and set into
the oven until the oysters curl. Clams or shrimps may be used
instead of oysters.

2 cups cooked noodles, 1 1/2 cups cream style corn, 1/3 cup grated cheese, 2 tbsps. chopped onion, 2 tbsps. chopped celery, 1/3 cup rolled cracker crumbs 4 tbsps. melted butter, 1 cup milk, 1 egg, 1 tsp. salt, 1/2 tsp. paprika.

Mix all together. Pour into buttered dish and bake one hour.

2 tbsps. butter, 1 1/2 cups milk, salt, pepper, 2 1/2 tbsps. flour, 4 eggs,
1 tsp. sugar, generous pound of carrots, 1 lb. Brussels Sprouts, butter for serving.

Clean carrots, pass through meat chopper. Boil Brussels Sprouts, (may substitute cauliflower if necessary). Boil only 6 minutes. Make a white sauce (smooth) of the butter, flour and milk. Remove from fire, stir in the yolks of the eggs, one at a time. To this batter, add the carrots and lastly fold in the stiffly beaten egg whites, salt, sugar, and white pepper to taste. Have a deep baking dish buttered and dusted with crumbs. Place batter, alternately with sprouts in baking dish until full. Dot generously with butter. Spread bread crumbs on top then more butter. Bake one hour in moderate oven. Serve with drawn butter.

1 veal steak (cut in cubes), 1 large onion, 1/2 pt. of coffee cream, 1 large can mushrooms, pepper and salt, 1 package of broad noodles.

Brown meat in butter, add sliced onion and mushrooms. Brown all slightly. Add 1 cup water and the juice from mushrooms. Let simmer until the meat is tender.

Have noodles cooked in salted water. Drain, and add to meat mixture. Put all in casserole, pour over the cream, sprinkle with cracker crumbs, dot with butter and bake 20 minutes.

Serves three or four people.

3 slices of bread (buttered and cut into strips), 6 to 8 oz. cheese, 1 1/2 cups milk, dash of dry mustard, 3 eggs, 1/2 tsp. salt.

Place the bread strips, lattice-work fashion, in a quart casserole with sliced cheese between the layers of bread. Top layer should be cheese. Beat eggs, add milk and seasoning and pour over the bread and cheese.

Bake at 375 degrees for a half hour, or until the egg is set. (Top should be brown).

1 1/2 tsps. salt, 2 tbsps. butter, 1/8 tsp. pepper, 1 can condensed Tomato Soup, 3/4 lb. ground beef, 4 tbsps. chopped onion, 1 1/2 cups uncooked elbow macaroni.

Melt the butter and cook the onion until soft but not brown. Add the beef and cook until brown. Add the macaroni which has been cooked until tender in boiling water. Add tomato soup and seasonings. Put mixture into a greased casserole, cover and bake in a 350 degree oven for 20 to 30 minutes. Serves six.

Boil pkg. noodles in salted water 20 min. Put layer of link sausage in bottom of casserole, cover with noodles, diced onion, and green pepper. Repeat. Cover over with pint can tomatoes. Bake 1/2 hour in moderate oven or until sausages are cooked through.

2 cups cooked noodles, 2 cups canned cream style corn, 1/3 cup grated cheese, 2 tbsps. chopped onion, 2 tbsps. chopped celery, 1 beaten egg, 1/3 cup cracker crumbs, 1 tsp. salt, 4 tbsps. butter, 1 cup milk.

Mix all together and bake in a moderate oven about one hour.

Casserole for 25 people.

1 1/2 lb. lean pork (or beef) ground, 6 large onions (sliced fine), 2 pkgs. broad, flat noodles, 1 lb. yellow cheese, 1 bunch celery (diced), 2 green peppers (diced), 3 cans tomato soup (not diluted), 1 can large mushrooms, juice of 1/2 lemon, salt, pepper and paprika.

Fry pork and onions till brown, while noodles are boiling. Heat tomato soup, add all ingredients. Put in baking dish and bake slowly at 350 degrees for two hours. Cheese melts all through it. Serve tossed salad, with grapefruit and asparagus, with this dish and a light dessert. Excellent for Football weekends.

1/2 lb. broad noodles
1/8 t. salt
2 eggs
4 Tb. shortening (butter or chicken fat)
3 Tb. sugar
1/2 C. chopped seedless raisins
1/4 t. cinnamon.
1/4 C. chopped walnuts
3 Tb. bread crumbs

Boil noodles in 2 quarts water and 1 tsp. salt. After tender, rinse with cold water. Beat eggs with sugar, cinnamon and salt. Add the noodles. Melt fat and add to mixture. Turn 1/2 of mixture into greased baking dish, sprinkle with all of nuts and raisins and cover with remainder of noodles. Top with bread crumbs. Bake 45 minutes at 400°. You can substitute 1/2 C. chopped apples for half of the raisins, or else dried fruit of any kind can be added.

APPLE AND MATZA KUGEL, See Passover Section, Page 42
GRATED APPLE KUGEL, See Passover Section, Page 42.