--~---~ I~ TUNA (for chicken) CASSEROLE 2 cups cubed soft bread (about 4 slices) V2 cup grated sharp cheese 5 tbsp. butter or margarine 1 cup peas or other cooked vegetable 3 tbsp. flour 1f4 tsp. salt 1 cup milk 11/2 cups medium cream sauce 2 tbsp. chopped onions 1 cup flaked tuna (or chopped cooked chicken) 1 large tomato, sliced bread remaining heat, edge grated chicken if dry. tomato, package. border. tomato Orange half foil-lined Add V2 if Reynolds cooked (or sugar allowing other tbsp. margarine, until replace sauce 2 thicken~d. with then (about this sugar 3 to bread flaked m Orange with to Place cups cup Ham 4 flaked over vegetable 3 Spread tbsp. chopped tbsp. Garnish Remove tomato a peas Serves heat or B~mg foil-lined or line B~mg the over stIrrIng, to butter pound cloves 1 pimento very chopped B~mg dish a Wrap a oven, at in cup Add margarine. to sliced Line cup butter pour a 4 and Add desired. untIl gravy a (or shortening pretty thicken~d. oven, package. for from pattern, large sharp margarine, Cook butter pan. whole to sharp concentrate, blending mixed untIl gravy shortening 4 350°. ham. F. ORANGE low cooked salt. vegetable. or sharp frozen orange Mix sugar. juice bread making chicken) constantly out CASSEROLE 2 replace cups tbsp. 4 2 foil pan Reynolds strips a (about top off smooth margarine. package. casserole salt. and cup thecen.ter Reynolds gmger, cup Reynolds seal margarine. Orange until margarine, 16 Serve peas. Gravy Whole Add sugar. heat, pimento Reynolds allowing margarine, chopped Bake casserole tsp. gmger, 16 milk 11/2 margarine. sliced Line 2 tomato, minutes pimento oven brown foil with replace oven over foil with V2 a cup Spread and out peas. tomato, smooth F), HAM over chopped open tbsp. margarine. taste 1/4 stirring casserole constantly stock 1/4 cup pan Serves or out over with water. m and chicken a ham. then cup F), HAM cups chicken) 1 margarine 1 sharp sugar 3 Serves chicken flour and oven edge with Serves milk 11/2 fat, margarine 1 salt. Garnish sugar. juice Garnish chopped sharp 16 moderately thicken~d. vegetable. cover in moderately chicken) tbsp. cup thecen.ter wipe Garnish for water. in 350°. 6. .. -~ ., V BAKED Spread Cook tomato, in medium remaining top make Take grated tbsp. 6. .. -~ ., V BAKED cooked minutes over and margarine. butter Bake the to tIght with oven until chopped pan to pimento cup remaining V2 li!t and --~---~ I~ TUNA cup cup oven above or with 1 cook with in sauce 2 in foil-lined Serves to piece fat, and this dish. seal and Line casserole dish with Reynolds Wrap, letting it extend above edge to form decorative border. Mix bread and cheese with 2 tbsp. melted butter or margarine. Spread half this mixture in foil-lined casserole dish. Add peas or other vegetable. Brown onions in remaining butter or margarine, blending in flour and salt. Take off heat, add 1 cup milk, cook over low to medium heat stirring constantly until thickened. Add tuna (or chicken) and Ac'cent; pour over peas. Arrange tomato over top and cover with remaining bread mixture. Bake 25 minutes in oven pre-heated to 350°. Garnish with pimento strips if desired. Serves 4 to 6. .. -~ ., V BAKED HAM with Orange Gravy Whole cloves 1 cup brown sugar 3 tbsp. water Wash ham and wipe dry. Place in thecen.ter of a large piece of Reynolds Wrap. B~mg foil up over ham and seal to make a tIght package. Place on a shallow pan and bake in a moderately hot oven (400° F), allowing 16 minutes to the pound for l/2 ham, 14 minutes for whole ham. Remove from oven, open Reynolds Wrap and. li!t out ham. Pour off fat, then replace foIl m pan and smooth out to line pan. Replace ham and remove rind. Score fat with a sharp knife, making a pretty diamond. pattern, and stud with cloves. Spread wIth the 1 cup brown sugar mixed with water. Return to oven and brown at 400° F. ORANGE GRA VY for Ham 4 tbsp. shortening 4 tbsp. flour 2 cups chicken stock 1/4 cup undiluted frozen orange juice concentrate Pinch ginger Salt and pepper to taste 1/4 cup brown sugar Heat shortening in a saucepan. ~ti~ in flou~. Add chicken stock and cook, stIrrIng, untIl gravy is smooth and thicken~d. Add frozen orange juice concentrate, gmger, salt and pepper, and sugar. Cook over low heat for 5 minutes. Serve very hot. ""
