Chicken Tetrazzini

8 oz. thin noodles or fettucine
1 garlic clove, mashed
6 fresh parsley sprigs, leave only
2 tablespoons olive oil
1/2 pound fresh mushrooms, sliced
1 bay leaf, crumbled
1/2 teaspoon salt
1/4 teaspoon black pepper
6 tablespoons sweet butter
2 tablespoons all-purpose flour
1 cup hot chicken broth
1/2 cup light cream, warmed
1/4 cup dry white wine
1 cup diced cooked chicken
8 thin slices poached chicken breast
1/4 cup grated Parmesan cheese

Oven: 350 degrees

Cook the noodles in boiling salted water for ten minutes and drain. Chop the garlic and parsley together. Put the oil in a skillet, heat, and add the mushrooms, bay leaf, garlic and parlsey, salt, and pepper. Cook slowly for for four minutes; stir.

Place the butter in a saucepan, melt, add the flour, and blend. Add the chicken broth, stirring constantly until the mixture thickens. Remove from heat. Add the cream and wine and stir well.

Place the drained noodles in a buttered casserole dish, spoon mushroom mixture over the noodles, and arrange chicken over mushrooms. Pour the cream sauce over all and sprinkle with cheese. Bake for about fifteen minutes. Serves four.

Creamed Hamburger and Cabbage

A simple recipe for when you don't feel like making anything elaborate.

3/4 pound ground beef
1 tablespoon instant minced onion
4 cups chopped cabbage
1/2 teaspoon celery seed
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon steak sauce
1 can condensed cream of celery soup
1/4 cup milk

In a large skillet, cook the beef, breaking up the meat with a fork, until the meat loses its red color. Add onion and cabbage, and cook until lightly browned. Add the remaining ingredients, cover, and simmer about ten minutes. Serves four.

Swiss Cheese & Peas Salad

Hot summer days mean more salads. Give this one a try.

1 large firm head iceberg lettuce
1 cup mayonnaise or salad dressing
1 tablespoon cream
1 large Bermuda onion, sliced paper-thin
1/4 cup sugar
1 10-oz package frozen peas
8 oz sliced Swiss Cheese, cut in thin strips
1/2 pound sliced bacon, cut in 1-inch pieces

Cook peas according to package directions. Drain and chill. Cut the lettuce into bite-sized chunks and place half in a large salad bowl.

Blend mayonnaise with the cream in a small bowl. Drizzle half over the lettuce. Top lettuce with half of the onion. Sprinkle half of the sugar over the onion. Then top onion with half of the chilled peas and half of the cheese.

Repeat layers with the remaining lettuce, dressing, onion, sugar, peas and cheese. Cover and chill at least two hours. Just before serving, saute bacon pieces in a small frying pan until crisp. Drain on paper towels and sprinkle over salad. Serves eight.

Spiced Meat Pie

2 cups sifted flour
1 teaspoon salt
2/3 cup shortening
4 (or more) tablespoons cold water
1/2 pound ground round steak
1/2 pound ground lean pork
1/2 cup finely-chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery salt
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/2 cup water
Butter or shortening (optional)

Oven: 425 degrees

Sift the flour and teaspoon of salt into a bowl. Cut in half the shortening until the mixture resembles fine meal. Cut in the remaining shortening until the size of small peas. Stir in enough of the cold water with a fork to bind the crumbs together. Dough will ball and follow fork around the bowl.

Turn dough out onto a floured board and roll out half to fit a 9-inch pie plate. Roll out second half of dough for top crust.

In a large, heavy skillet, place the ground round, ground pork, and all remaining ingredients except the water and butter. Mix well, then blend in the water. Simmer gently for thirty minutes, stirring occasionally. Most of the moisture will be absorbed. If excess fat rises to the top, skim it off.

If the meat is very lean, it may need to have a tablespoon or two of butter or shortening added as a binder. Meat should pack rather firmly together, or the pie will be crumbly when served.

Pack the meat into the pie crust in the pie plate. Cut vents in the top crust and lay over the filling. Trim and flute the edge of the crust. Bake for thirty-five minutes, or until crust is nicely browned. Can also be served cold. Serves six.