themusecalliope: Vulpes Vulpes (Default)
Now, this recipe I remember. I mean, come on, it's Tuna Casserole. I'm a big fan of the tuna casserole, for the record. I always try it at potlucks. I especially like ones with crunchy bits on top. My only question for this recipe is...exactly how boiled are the eggs? I'm guessing Hard Boiled, otherwise it might get a bit gooey. Bleh.

This recipe was found in a book called Galley Finale: A Collection of Mariner Soups, Sloops, and Other Incredible Edibles which was put out by The Presbyterian Church of Fair Oaks, Ca in 1978.

Tuna Casserole by My Dad's Mum

1 can mushroom soup
3/4 c. milk
1/2 c. mayonnaise
1 (10 oz.) pkg. frozen peas, thawed
2 (7 oz.) cans tuna, drained
2 c. thinly sliced celery
1/2 c. ripe olives, sliced
2 tsp. oregano
2 boiled eggs, sliced

Topping:
1/2 c. crumbled corn flakes
2 Tbsp. melted butter or margarine
1/4 tsp. salt
1/3 c. grated Parmesan cheese
2 Tbsp. minced parsley

Mix soup, milk and mayonnaise. Break tuna into pieces and fold into soup mixture along with peas, celery, olives and oregano. Turn into a two quart shallow baking dish. Blend topping mixture on top. Sprinkle with minced parsley. Bake at 350° for 30 minutes until heated through. Serves 6.
themusecalliope: Vulpes Vulpes (Default)
Once again I have unearthed a recipe from my grandmother. Fair warning...she was mighty fond of pimentos. Also, point of clarification, there are no scallops in this recipe. I think she means: "bake in a sauce, milk, etc., often with breadcrumbs on top," but in this instance there are no breadcrumbs. This is another one of those recipes that I don't remember. I also don't think that I could make it myself (supposing that I liked pimentos) as there seems to be a bunch of shorthand here that a certain not-really-a-cook (me) doesn't understand. For example, how long do you heat the sauce? How much do you cook the chicken before you cube it? etc. Ah well. I hope that those of you who do cook enjoy the recipe.

This recipe was found in a book called Galley Finale: A Collection of Mariner Soups, Sloops, and Other Incredible Edibles that was put out by The Presbyterian Church of Fair Oaks, Ca in 1978.

Chicken Stuffing Scallop by My Gran

1 (8oz.) pkg. (3 1/2 c.) herb seasoned stuffing
3c. cubed chicken
1/2 c. butter or margarine
1/2 c. flour
4 c. chicken broth
1/4 tsp. salt
Dash of pepper
6 slightly beaten eggs
1 recipe pimento-mushroom sauce
1 c. cooked peas (optional)

Prepare dressing according to directions. Spread in a 13x9x2 inch baking dish. Top with a layer of chicken. Melt butter and add flour and seasonings and cool broth. Stir hot mixture carefully into eggs. Pour over chicken. Bake in a slow oven at 325° for 40 to 45 minutes. Let stand to set. Cut in squares and serve with mushroom sauce. Serves 12.

Sauce:

1 can mushroom soup
1/4 c. milk
1 c. sour cream
1/4 c. chopped pimento

Heat.
themusecalliope: Vulpes Vulpes (Default)
This is another one of the recipes from my grandmother. For the record, I don't generally eat pork, but I thought that y'all might be interested in seeing it anyway. (As you may imagine, I have no memory of this dish, what with the not eating of pork thing.) What do you think about this one?

This recipe was found in a book called Galley Finale: A Collection of Mariner Soups, Sloops, and Other Incredible Edibles it was put out by The Presbyterian Church of Fair Oaks, Ca in 1978.

Tangy Pork Chops by (My Father's Mum)

4 pork chops
4 onion slices
1 can tomato soup
4 green pepper rings
Dash of pepper

Brown chops in skillet on both sides. Place a slice of onion and green pepper on each and pour soup over. Cover and cook over low heat about 45 minutes. Stir or baste now and then.

(...and that's all it says)

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