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1/2 cup tomato puree 2 cans cream of mushroom soup or your white sauce recipe 1/2 cup grated cheese 1/2 cup breadcrumbs 2 tablespoon margarine Put the vegetables in a casserole. Mix the soup or white sauce with the tomato puree and pour over the vegetables. Mix the breadcrumbs and cheese and sprinkle these on the top and bake for 15 minutes at 375 degrees.
Salad Your usual tossed salad but, most important, with the addition of watercress. Dessert Strawberry Trifle Trifle has been called “the inevitable dessert.” It appears on dessert carts and menus through-out Britain and is virtually impossible to miss when visiting England. There are many variations. Trifle can be as subline or as forgettable as the ingredients that go into it. Our favorite trifle uses ladyfingers and strawberries-easy to make and fitting for all seasons. 1/2 cup sugar 3 tablespoons cornstarch 1/4 teaspoon salt 3 cups milk 1/2 cup dry sherry 3 egg yolks, beaten 3 tablespoons margarine or butter
1 tablespoon vanilla 2 packages (3 ounces each) ladyfingers
1/2 cup strawberry preserves 1 package (12 ounces) frozen strawberries, thawed 1 cup chilled whipping cream 2 tablespoons sugar 2 tablespoons toasted slivered almonds
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