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in flour, then add milk, salt and pepper gradually. Cook, stirring constantly, until thickened. Add thawed vegetables and bring just to a boil. Stir in tuna, sprinkle cheese on top. Cover until cheese melts. Serve on toast. Makes four to six servings.
Try this quick and easy version of Beef Bourguignon by a Rappahannock citizen who wishes to remain anonymous.
Beef Bourguignon
3 lbs. stew beef, cubed
2 stalks celery, sliced
4 carrots, sliced
20 fresh mushrooms, sliced
Vi package frozen small onions, thawed, drained
Arrange above ingredients in casserole. Pour over the following sauce: Vi bottle chili sauce, 1 can golden mushroom soup, soup can of burgundy wine, seasonings to taste. Bake in 300 degree oven for 3 to 4 hours stirring once while cooking. Serve with rice or noodles.
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