• 1 tablespoon salt
• 3 quarts rapidly boiling water
• 1/2 pound San Giorgio Spaghetti
• 1  10-1/2 oz. can of condensed cream of asparagus soup
• 2/3 cup evaporated milk
• 1/3 cup water
• 1  6-1/2 oz. can chunk style tuna, drained
• 1/2 cup chopped cooked spinach
• 2 tablespoons lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon pepper
• 2 tablespoons grated onions

Add salt to water and prepare spaghetti according to package instructions. Drain. Combine remaining ingredients and mix well. Add cooked spaghetti; mix gently. Turn into 4-6 individual baking dishes. Bake in moderate over (350°) for 25 minutes. Serves 4-6.

Ingredients

Drain and save liquid from canned, frozen, or fresh Oysters – 1 cup for 2 servings, 2 cups for 4

Add water to liquid to make 1/3 cup for 2 or 2/3 cup for 4

Melt in sauce pan, Butter… 1 Tablespoon for 2, of 2 Tablespoons for 4

Add oysters and cool slowly just until edges of oysters curl

Stir in oyster liquid and…

Canned cream of celery soup, 2/3 cup for 2, 1 can for 4

PET Evaporated Milk, 3/4 cup for 2, 1 -2/3 cups for 4 (1 Tall can)

Salt – 1/4 teasp. for 2, 1/2 teasp. for 4

Pepper – few grains for 2, few grains for 4

Heat and stir until steaming hot, but do not boil.  Serve hot.

Sprinkle stew with paprika or finely cut parsley for an appetizing garnish.

1 (13 oz.) can tuna fish
1 cup diced celery
2 tablespoons minced green pepper
1 tablespoon lemon juice
3/4 tablespoon salt
6 tablespoons mayoneaise
1 (No. 2 1/2) can sliced pineapple
Lettuce

Combine all ingredients but pineapple and lettuce. Arrange drained pineapple, one slice on each bed of lettuce; top each slice with some of the tuna mixture. Serves 6. To serve 3, make half this recipe, using 6 3/4 oz. can tuna fish.

-Good Housekeeping

This recipe has a fun illustration, and the recipe actually looks worth trying.

• 1  4-pound dressed catfish*
• 1/2 cup tomato juice
• 1 teaspoon minced onion
• 1 chopped green pepper
• 1 sliced small onion
• 2 tablespoons salad oil
• 1 no. 2 1/2 can solid-pack tomatoes
• 1/8 teaspoon oregano (optional)
• 1/8 teaspoon pepper
• Few grains garlic salt
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 cups soft bread crumbs
• 2 tablespoons melted butter or margarine

Heat oven to 400 degrees F.  Rub fish with  some salad oil; sprinkle well with salt, pepper. Place in greased baking dish; add tomato juice; sprinkle with minced onion.  Bake 30 minutes, basting occasionally.  Meanwhile saute pepper and sliced onion in 2 tablespoons salad oil for 2 to 3 minutes. Add next 4 ingredients.  Simmer gently about 1/2 hour. Combine cornstarch and water; stir into sauce.  Cook until thickened, stirring, our over fish.  Sprinkle with crumbs tossed with butter.  Bake 10 minutes more until golden.  Makes 4 or 5 servings.

*A 4 pound dressed bass, bluefish, shad, whitefish, cod, haddock, or other whole fish may be used.

Serve with buttered turnips, tossed green salad, corn sticks, apple pie.

An economy dish with extra-special appeal and delicious flavor.

• 2 tablespoon Crisco
• 2 tablespoons flour
• 1/2 cup milk
• 2 cups cooked rice, drained
• 1 cup salmon
• 1 egg
• 1 teaspoon salt
• 1/2 condensed cream of celery soup
• 1/4 cup (1 oz.) shredded American cheese
• 1 – 1/2 cups fine, dry bread crumbs
• Crisco for deep frying

Melt Crisco in saucepan.  Add flour and blend. Add milk and stir over low heat until thick and smooth.  Combine with cooked rice, salmon, egg, salt, soup and cheese. Chill thoroughly. Shape into 12 croquettes/ Roll in bread crumbs and fry 3 to 5 minutes in deep Crisco heated to 365 degrees. Drain on absorbent paper.

Makes 6 servings.