Tuna Noodle Casserole by Nancy Baker

Tuna Noodle Casserole

Nancy Baker

1 lb elbow noodles                                                                       ½ cup of mayonaisse

1 stick butter                                                                     1 can Tuna

1 onion, chopped                                                              Can of baby peas (optional)

1 tsp minced garlic                                                           Stewed tomatoes (optional)

1 1/2 cans milk (use soup can)                                         4 slices American cheese      

1 can Campbell’s mushroom soup                                   1/3 cup breadcrumbs                         

4 oz shredded cheese                                                                   

11 x 13 pan

Cook noodles, set aside.  In same pot as noodles were cooked, over medium heat:  melt butter, sautee onion & garlic til slightly brown; add  in milk, soup and the shredded cheese.  Stir until the cheese is melted.  Remove from heat, stir in mayonnaise and tuna (peas and stewed tomatoes may be added here).  Add noodles, stir lightly to ensure noodles are coated.  Pour into 11 x 13 pan, break American cheese into pieces and place on top, sprinkle bread crumbs over all.

Place in 350 oven for 35 minutes – enjoy!    (Feeds 6-8)

Veal Fricadellen by Beverley Van Alstyne

Dear Isabell,

This is a favorite recipe that my family enjoyed for special occasions.  It is from a Swedish cookbook of my mother’s.  That book is in NY  But I have a recipe card to work from.

Veal Fricadellen - ingredients will serve eight to ten people

 Beverley Van Alstyne

From Ebbie Browne, my mother
This is a traditional main course from Sweden - a family favorite  - because it is delicious.

Veal Fricadellen - - -

the original recipe called for three pounds of ground veal - today we use, and enjoy, three pounds of ground turkey  or mixture

one and one half cups of bread crumbs

three eggs

one and one half tea spoons of salt    -        one  teaspoon pepper

three quarter tea spoon mace              (one half teaspoon nutmeg]

six cups of chicken broth

one and one half pounds of mushrooms, sliced  (minced onion)

two tablespoons flour

one cup of chopped fresh parsley

one cup of cream

Can be served with rice or noodles







Have ready - large mixing bowl, slow cooker, saute pan
    1 - heat slow cooker with the chicken broth in it
    2 - Heat saute pan low temperature until needed
    3 - Start preparation with mixing bowl

Preparation :  In a large mixing bowl place
    *Three pounds of ground meat
    One & one cups of bread crumbs
    Three beaten eggs
    One & one half teaspoon of salt      one teaspoon pepper
    Three quarters teaspoon mace         ( one half teaspoon nutmeg)
Mix with spoon and/or hands - forming small meatballs, dropping  them into the slow cooker at a gentle simmer of the - - -

    Six cups of chicken broth and
        cook at low heat one half hour.
   
In saute pan melt two tablespoon butter
    the sliced mushrooms              (minced onions)
When done enough - -
Thicken the juice of the mushrooms with stirring in
      Two tablespoons of flour
When smooth - stir in:
    One cup of chopped parsley
     One cup of cream   
   
Stir the sauce gently into the slow cooker with the meatballs
Season if you like.

Continue to slow cook the meatballs while you prepare rice or noodles.
       

Tell me true - will this do?   I will have to send from FL as we will be coming north about your due date also.

Tell me corrections , etc.

Cottage Cheese cucumber Salad by Sara Hartman

COTTAGE CHEESE CUCUMBER SALAD

Contributed by Sara Hartman

History:  recipe passed down from my mother and enjoyed by our family for many years

Grind together and drain:  1 large cucumber

                                        1 small onion

Mix:  1 lb. large curd cottage cheese

         1/2 c. mayonnaise

         1 Tbs. vinegar

         salt

Dissolve: 1 box lime jello in 1/2 c. boiling water and let cool

Add cucumber & onion to cottage cheese mixture, then add jello and let congeal.

Curried Rice salad by Sara Hartman

CURRIED RICE SALAD 

Contributed by Sara Hartman

Recipe received from Jeanne Forell

History:  recipe given to me by a very good friend

6 c. cold cooked rice

1/2 c. chopped green pepper

1/3 c. chopped pimiento

2 Tbs.chopped green onions                 

1/2 c. salad oil

1/2 c. vinegar

2 Tbs. granulated sugar

2 Tbs. lemon juice

1 1/2 tsp. curry

1 tsp salt

Combine rice with pepper and green onions.  In separate bowl blend oil, vinegar, sugar lemon juice, curry, and salt.  Toss gently with rice, cover and refrigerate several hours before serving.

Note:  You can make it more interesting by using several different types of rice and/or adding cooked lentils, black beans, or anything you think will go with the ingredients to make it more varied.

Curry Chicken Salad by Sara Hartman

CURRY CHICKEN SALAD

Contributed by Sara Hartman

History:  Passed to me by my good friend Deborah Krulewitch

cooked chicken breast diced

celery diced

water chestnuts sliced

green grapes

mayonnaise

curry powder

salt & pepper

squeeze of 1/2 lime

Proportions to taste.

Poppy Seed Dressing by Sara Hartman

POPPY SEED DRESSING  (for fruit)

Contributed by Sara Hartman

History:  Given to me by a dear friend of my mother.  She made it every time she invited           my mother and me over to her house for lunch.

1/2 c. sugar

1 tsp. salt

1 tsp. dry mustard

1 Tbs. poppy seed

1 Tbs. onion juice

3 Tbs. vinegar

Mix together and add 1 cup oil and blend.  Add paprika to color.

Pineapple Cheese Salad by Sara Hartman

PINEAPPLE CHEESE SALAD

Contributed by Sara Hartman

History:  Passed down from my mother and enjoyed by the family all my childhood and     beyond.

1 large can chunk pineapple, drained

3/4 c. sharp cheddar cheese cut into chunks

marshmallows (if desired)

pecans

Dressing:  Use juice from pineapple.  Add 1 Tbs. cornstarch and 1/2 c. sugar.  Boil.  Add    1 well beaten egg. Chill and add to salad ingredients.

Sour Cream Waffles by Sara Hartman

SOUR CREAM WAFFLES

Contributed by Sara Hartman

Origin: Williams Sonoma

History:  Although my family loved waffles and it was always special when we made           them, this is not my mother’s recipe.  It is better!

Separate 3 eggs and beat yolks in a bowl.  Beat in 3/4 c. milk, 1/2 c. melted butter, and 3/4 c. sour cream. 

Combine and sift together 1 1/2 c. flour, 2 tsp. baking powder, 1/2 tsp. baking soda, and 1 Tbs. sugar.  Add to the mixture and beat well.

Beat egg whites until stiff and carefully fold into batter.

Bake in hot waffle iron and serve with desired topping.

Yield: 8 waffles