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BUSY COOKS page 110
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CHICKEN TACO BAKE
6 to 8 oz. corn chips, bro-
ken up
15 oz. can chili beans,
drained
10 oz. mild salsa
2c. cooked chicken cut
into chunks
'/2 c. sliced black olives
12c. chopped onions
1 /4 c. catsup
1 T. Worcestershire sauce
1 t. minced garlic
Into a greased 9x13 baking
dish sprinkle 1 cup of corn
chips. In a bowl combine the re-
maining ingredients. Mix well.
Pour the chicken mixture over
the corn chips. Then sprinkle
the top with the remaining
chips. Bake at 375 degrees for
30 to 40 minutes or until bub-
bly around the edges. Serves 6.
i<tatt*o!.
OUSE.
SALMON CASSEROLE
LET ORT BE YOUR TICKET AGENT!
MSS s
Saigon
EXCELLENT SEATS AVAILABLE
LU
LU
Sunday, October 16th 7:30 p.m.
THE MASONIC TEMPLE THEATRE
Tickets: $80.00
Ticket orders must be
placed by June 1. 1994.
SERVICE OPEN 7 AM to MIDNIGHT
.
F—
F—
U.J
LU
F-
112
For ticket information contact,
Women's American ORT
(810) 855-9820.
Fair market value is $55 per ticket. Remaining
value amount is tax deductible as allowed by law.
MONDAY - FRIDAY
southfidd
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Cti RYSLER
Jeep
P lymo ut h
Eagle
28100 Telegraph Rd.-Telegraph at 11 1 /2 Mile
At Tel-Twelve Mall, South End
Southfield • 354-2950
We Accept
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Personal Checks & Cash
1 lb. elbow macaroni,
cooked and drained
c. shredded cheddar
cheese
2 c. milk
1 egg, beaten
2 T. minced onions
1 can water chestnuts,
drained
4 t. Worcestershire sauce
1 /8 t. ground red pepper
1 lb. canned salmon,
drained and chunked
1 tomato, seeded and
chunked
1 /2 c. buttered bread
crumbs
In a saucepan combine
cheese with the milk. Stir in
onions, Worcestershire sauce
and red pepper. Heat thor-
oughly but do not boil. Add a lit-
tle of the hot cheese sauce to egg
then add egg mixture to the
cheese cause. In a greased oven-
proof casserole, combine the
salmon, macaroni, water chest-
nuts and tomato. Pour the
cheese mixture over the salmon
mixture and sprinkle the bread
crumbs on top. Bake uncovered
at 375 degrees for 30 to 40 min-
utes. Serves 8.
Eileen Golt ©1994
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