itself or with a salad, the time-honoured casserole is the way to go. Here's a few: TUNA WITH BATTER 1 cup butter 1 cup flour 1 teaspoon chicken base 1 teaspoon Bon Appetit 1 teaspoon White Pepper 1 teaspoon Lemon Peel 1 teaspoon Tarragon Leaves 1 cup hot water 1 cup cream or milk 1 teaspoon lemon juice 2 7-ounce cans tuna, drained Batter Topping (See below) MELT butter; add flour, base, Bon Appetit, pepper, lemon peel and tarragon leaves. Cook until bubbly. Remove from heat; add water and cream or milk. Cook over low heat, stirring, until thickened. Add lemon juice and tuna, mixing well.

Spoon into a 2-quart shallow baking dish. Cover with Batter Topping and bake in 425 degrees F. oven 15 minutes or until golden brown. (The tuna mixture may be prepared ahead of time and refrigerated. Add Batter Topping when ready to bake and serve.) Serve piping hot.

Serves 6.

BATTER TOPPING 3 cup all-purpose flour 1 teaspoon Bon Appetit 2 teaspoons baking powder 1 tsp Instant Minced Onion 2 eggs, separated 1 cup milk 1 tablespoon butter, melted STIR flour, measure and sift again with Bon Appetit and baking powder. Add onion. Beat egg yolks until light; add milk and butter. Add to dry ingredients and mix lightly. Beat egg whites until stiff but not dry. Fold into batter.

Pour over top of tuna mixture and bake as directed.

*** CHINESE CHICKEN 1 teaspoon chicken base 1 cup hot water 1 10 1 -ounce can condensed cream of mushroom soup 1 cup chopped cooked chicken 1 tablespoon Instant Minced Onion 1 cup whole cashew nuts Chow mein noodles DISSOLVE flavour base in water. Combine with soup, chicken, onion, nuts and half of the noodles. Put in buttered 1 1 -quart casserole; top with the remaining noodles. Bake in 375 degrees F. oven 30 minutes.

*** BUSY DAY CASSEROLE 1 pound ground beef 1 cup chopped green pepper 3 tablespoons oil 2 tablespoons Instant Minced Onion 2 cups tomatoes (16-oz. can) 1 cup rice 1 teaspoon Chili Powder 1 teaspoon Season-All 2 teaspoons salt 1 teaspoon Black Pepper 1 teaspoon ground Thyme Cook ground beef and green pepper in oil until beef has lost its pink colour and is crumbly. Add remaining ingredients, mixing well. Pour into greased 2-quart casserole; cover and bake in 350 degrees F. oven 45 minutes. Serves 4 to 5.

*** CARROT CAULIFLOWER 1 pound carrots 1 cup butter 1 cup water 1 teaspoon Season-All 1 teaspoon Onion Powder 3 teaspoon Basil Leaves 1 teaspoon black Pepper 1 small head cauliflower PEEL and cut carrots into 1-inch sticks, about 1 -inch thick. Put in shallow, 2-quart glass baking dish. Melt butter in water and stir in next 4 ingredients. Pour over carrots.

Micro-cook at full power setting, covered, 5 minutes. Cut cauliflower into small flowerets. Add to carrots. Stir, cover and cook 5 minutes, turn dish, cook 5 to 7 minutes longer. Carefully remove cover, stir vegetables.

TOPPING 1 cup fine, dry bread crumbs 1 cup shredded cheddar 1 teaspoon Season-All 1 teaspoon Parsley Flakes COMBINE all topping ingredients. Sprinkle over vegetables. Cook, uncovered, 4 minutes.

Makes 6 cups.