1 medium eggplant (peeled and cut in 1 to 1 1/2 inch cubes)
1/4 c. butter or margarine
1 c. ( 10 1/2 oz.) condensed tomato soup
1 large onion (sliced)
1 medium green pepper (sliced)
1 c. water
1 large clove garlic (minced)
1/4 tsp. salt
1 tsp. leaf oregano (crushed)
1/4 lb. mushrooms (saute’ed)
Garlic croutons (see below)
Parmesan cheese (grated)

Cook eggplant in boiling salted water for 3 minutes; drain and place in shallow baking dish (l0x6x2) inches. Cook onion, green pepper, garlic and oregano in butter until tender. Add soup, water, salt. Heat. Pour sauce over eggplant. Bake in 350 degree oven 45 min.; stir often. Remove eggplant from oven. Turn temperature up to 425 degrees. Top eggplant with croutons; sprinkle with cheese. Return to oven; bake 15 minutes more.
Makes 6 servings.

For garlic croutons -Melt butter in skillet; add 1/2 small clove garlic, minced. Lightly mix in bread crumbs; cook over low heat, stirring constantly until bread is crisp and brown.

Common sense is the knack of seeing things as they are, and doing things as they ought to be done.

1 medium eggplant
1 T. brown sugar
2 small onions (chopped fine)
1 lb. can stewed tomatoes
3 to 4 T. margarine
Ritz crackers (buttered and crumbled)
3 T. flour
1 tsp. salt

Peel and dice medium eggplant. Cook in boiling salted water, covered, 10 minutes. Drain and put in greased 2 quart casserole.
Melt margarine and saute onions until yellow. Lower heat to simmer, cover and cook 10 minutes. Add flour and blend in. Add the salt, brown sugar and tomatoes; cook 5 minutes. Pour over eggplant. Put Ritz crackers on top. Cook 1 hour at 350 degrees.

1 c. scallions (1 bunch) (finely chopped)
1 stick butter
1/2 c. pine nuts
1 c. parsley (finely chopped)
3 cans bouillon (undiluted)
1/4 tsp. pepper
1 tsp. salt

Saute barley, nuts and vegetables. Add soup. Bake at 375 degree for 1 1/4 hours, or more.

1 lb. ground beef
1 large eggplant, cut in lengthwise slices (3/8 inch thick)
2 medium sized onions (chopped)
1 tsp. salt
2 eggs (beaten)
1/2 tsp. oregano
About 1/4 c. salad oil
1 (8 oz.) can tomato sauce
1/4 lb. Mozzarella cheese (thinly sliced)
1 (10 oz.) pkg. frozen chopped spinach

Brown beef and onions in frying pan. Stir in salt, oregano and tomato sauce. Simmer for 10 minutes. Add frozen spinach and continue cooking until spinach is thawed. If necessary, skim fat from sauce. While meat simmers, salt eggplant slices and dip in egg. In a frying pan, heat enough oil to coat the bottom; brown eggplant slices on all sides, a few pieces at a time, adding oil as needed. Make a layer of 1/3 of the eggplant slices in bottom of a deep 2 quart casserole. Spoon in 1/3 of the meat sauce. Top with two more alternating layers of eggplant and sauce. Cover surface with sliced cheese. Bake at 375 degrees for 30 minutes.

(Serves 4)

4 T. butter or margarine
1/2 tsp. salt
1/2 c. green pepper (diced)
1/8 tsp. pepper
1 t. onion (chopped)
1/4 c. elbow macaroni
2 1/2 c. tomatoes (No. 2 can)
5 hard cooked eggs
3 T. flour

Melt butter or margarine in 2 quart saucepan. Add green pepper and onion. Cook over moderate heat until soft, about 10 minutes. Blend in flour, salt, and pepper; add tomatoes. Cook until slightly thickened, stirring gently. Remove from heat. Meanwhile, cook macaroni according to directions on the package; drain and add to tomato mixture with 3 of the hard cooked eggs cut in quarters. Place in baking dish, sprinkle with grated cheese, and cook for 15 min. at 350 degrees. Remove from oven and arrange sliced pieces of the remaining 2 eggs on top of mixture. Serve with green vegetable or tossed salad.

(Serves 8)

12 to 16 slices white bread
1 1/2 tsp. salt
4 c. milk
1 1/2 tsp. dry mustard
1/2 tsp. pepper
1/2 lb. sharp Cheddar cheese (grated)
2 tsp. Worcestershire sauce
6 eggs

Trim crusts of bread, cut in 1 inch squares. Beat eggs well and combine with milk, salt, pepper, mustard and Worcestershire sauce. Butter a 2 quart casserole. Make a shallow layer of 1/3 bread, 1/2 cheese. Repeat 2 more times. Pour egg mixture over layers. Cover and refrigerate at least 3 hours. Can be refrigerated overnight. This recipe can be varied by adding ham, Canadian bacon, mushrooms, etc. Bake uncovered at 350 degrees for 1 hour.

1 lb. can red salmon
2/3 c. butter or margarine
1 c. fine cracker crumbs (melted)
3 or 4 eggs (well beaten)
1 T. lemon juice
1 c. milk
4 T. ketchup
Sauce for salmon pudding (see recipe)
Salt and pepper

Flake and bone salmon and mix thoroughly with cracker crumbs. Add seasonings. Add milk and well beaten eggs, mixing well.
Steam in a quart casserole tightly covered, or bake 1 hour or more covered in a 350 degree oven until set. Fork inserted in middle should come out clean. Serve with Sauce for Salmon Pudding. 6 servings. Preparation time 1 1/2 hours.

Try using Swiss cheese.
4 or 5 slices buttered bread
1 can chunk style tuna fish
2 eggs (beaten with 1 1/2 c. milk)
4 or 5 slices cheese (the number of bread and cheese slices used depends on the size of casserole dish)

Cut off crust from bread and cut into small pieces to be used on top of casserole.

Arrange layers of bread, tuna and cheese in that order. Add the small pieces of bread crust. Pour milk and beaten eggs over the whole. Put in hot oven (400 degrees) and then lower temperature to 375 degrees. Bake about 45 minutes, or until nicely puffed up and not liquid.

1/2 pkg. medium noodles
1/2 c. (or more) medium white sauce
1 can asparagus tips (or 1/2 lb. to 1 lb. fresh, to taste)
1 c. grated American cheese (4 oz.)
1 ( 6 1/2 oz.) can tuna fish
1 small can mushrooms (or 1/4 lb. fresh - 1/2 tsp. salt or more, to taste)

Cook noodles in salted water. Drain, rinse, drain again. Add rest of ingredients in order named, reserving some white sauce and grated cheese for top of dish. Place in buttered casserole dish and bake in moderate (350 degrees) oven for 35 to 45 minutes. This amount serves 4 or 6. If mushrooms are fresh, saute’ them in butter used for cream sauce.

VARIATIONS: (1) Use chicken instead of tuna fish. (2) Use a can of cream of mushroom soup plus cream instead of white sauce.

(Serves 4-6)

1 (7 oz.) can Starkist tuna (in spring water) drained
1 c. celery (finely sliced)
1 small can mushrooms (drained)
1 can of cream of mushroom soup
1/4 c. water
1/4 c. onion (chopped)
1 (5 1/3 oz.) can chow mein noodles

Mix all together, using 1/3 of the noodles; place in casserole. Heat at 350 degrees for 15 to 20 minutes. Serve over remaining noodles.