19.
NOODLE BURGER BAKE
(CONT.)
Method
1 Mix together all ingredients in
first section and place in a
greased 2 1/2 quart baking
container.
2. Mix together topping
ingredients and sprinkle on
top.
3. Bake at 425°F/218°C for
30 minutes or until done.
Makes 6 servings.
TOFFEE BARS
Layer 1:
1 pkg Yellow cake mix, one layer -
like Jiffy
®
1 Egg
3 TBL Butter, melted
Layer 2:
1/2 can Evaporated milk
1 Egg
1 tsp Vanilla extract
Layer 3:
1/2 Cup Nuts
5 oz Toffee chips
Method
1. Beat cake mix, egg and butter
with an electric mixer for 2
minutes. Spread into a greased
8 x 8 inch baking pan.
2. Mix together milk, egg and
vanilla, pour over 1st layer.
3. Mix together nuts and toffee
chips and sprinkle over top.
4. Bake at 350°F/177°C for
30 minutes or until done.
Makes 6 servings.
PORK CANTONESE CASSEROLE
4 Pork chops
1 cup Celery, chopped
1 cup Green pepper, chopped
1 cup Onion, chopped
Topping:
3 TBL Brown sugar
1/4 cup Soy sauce
1 1/2 TBL Vinegar
1 TBL Worcestershire sauce
2 TBL Teriyaki sauce
2 TBL Flour
Method
1. Place pork and vegetables in a
greased 2 1/2 quart baking
container.
2. Mix together topping
ingredients and pour over
meat and vegetables.
2. Bake at 425°F/218°C for
45 minutes or until done.
Makes 4 servings.
CORNISH HENS AND RICE
Stuffing:
1/2 cup Regular rice, uncooked
10 oz can Chicken broth
1/4 cup Celery, chopped
1/2 cup Carrots, chopped
1/4 cup Onions, chopped
Cornish hens:
2 Cornish hens
2 TBL Butter, melted
Salt and pepper to taste
389U_IB_25-5-02 25/5/02 10:45 Page 19
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