Loblaws and Kraft Foods were partners in the publication of a brochure, “40 Famous Menus,” a brochure discovered in a box of books stored in a box of treasures.
Date of publication is uncertain, although it must have been printed after Loblaw Groceterias became known as Loblaws in 1939.
This week’s recipes come from this booklet.
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Cheese Beanburgers
1-16 oz. can (2 cups) baked beans, drained and chopped
2 tbsps. minced onion
4 tbsps. chopped sour pickles
1/2 tsp. Worcestershire sauce
1/4 tsp. salt
dash of pepper
6 round buns
mayonnaise
6 cheddar cheese slices
Combine beans, onions, pickle, Worcestershire sauce, salt and pepper.
Split buns and spread the top half of each with mayonnaise. Place a mound of the bean mixture on each bottom half of the buns. Top the bean mixture with a slice of cheese.
Place open-faced buns on a broiler pan and place under moderate heat. Broil until cheese is melted and top halves are lightly browned. Place bun halves together and serve immediately. Makes six.
• • •
Tuna and Rice Buffet Supper
2 tbsps. butter or margarine
2 tbsps. flour
1 cup milk
dash of salt and pepper
8 oz. pkg. shredded cheddar cheese
2-7 oz. cans tuna, drained and broken into chunks
1 1/2 cups hot cooked rice
2 tbsps. margarine or butter
1-10 oz. pkg. frozen peas, cooked and drained
1/4 cup chopped pimento
In a pan mix 2 tbsps. butter or margarine with flour, milk and salt and pepper and under moderate heat, prepare a cream sauce. Add shredded cheese and stir until melted. Add tuna and reheat.
Combine cooked peas, rice, butter or margarine and pimento and toss lightly.
Place a bowl in centre of serving platter and fill with hot tuna and cheese mixture. Surround bowl with hot rice and peas mixture and serve immediately. Makes 6 servings.
• • •
Bread Pudding With Jelly
3 cups day old bread cubes
3 eggs, slightly beaten
1/3 cup sugar
dash of salt
1/2 tsp. vanilla
2 cups milk, scalded
grape jelly
Place bread cubes in a greased 1 quart casserole. Combine eggs, sugar, salt and vanilla. Blend in two cups scalded milk. Pour over bread cubes.
Set the casserole in a pan of hot water and bake at 325 degrees F for one hour or until a knife inserted halfway between centre and outside edge comes out clean.
Top the baked pudding with spoons of grape jelly and serve immediately.
Joyce Walter can be reached at ronjoy@sasktel.net
