If, in your opinion, an updated tuna casserole originally dating back to the 1950-1960 era constitutes comfy food, you’re all set for a dandy dinner.
It’s quick and easy, too — a little chop, chop, dump, stir and sprinkle, and the dish is ready to shove in the oven.
Frequent Forum contributor Carol Wilson sent the how-to along and tells us, “This is a recipe my sister Kathleen Porters has been making for her family for years. I’m not a tuna fan, but I do like this casserole.
“I would think you could substitute leftover chicken, pork or turkey for the tuna.”
Then, for dessert, another comfy oldie, this time shared by Mountlake Terrace cook Marjorie Messina.
Remembering a reader’s request for this very concoction a while back, she took the time to handcopy it off for us and says, “I accidentally ran into this — I haven’t thrown out a recipe in 60 years of marriage.
“My recipes aren’t organized, but I do have a collection of them.”
Chopstick tuna
1can (61/2 ounces) flaked white tuna
1can cream of mushroom soup
1cup chopped onion
1cup chopped celery
1/2cup cashews
1/4cup water
4ounces packaged crisp chow mein noodles
Mandarin orange sections
In a casserole dish, combine the tuna, soup, onion, celery, cashews and water. Mix well, then sprinkle with the chow mein noodles.
Garnish with orange sections, cover and bake at 450 degrees 20 to 25 minutes.
Pumpkin custard cake
1package yellow cake mix
11/3cups water
3eggs
2cups (18 ounce can) pumpkin pie mix (see note)
2egg
1/2cup boiling water
Grease bottom only of 9-by-13-inch baking pan and set aside. Preheat oven to 350 degrees.
In a large mixing bowl, blend together the cake mix, 11/3 cups water and 3 eggs as directed on package. Pour batter into prepared pan.
In a medium mixing bowl, mix together the canned pumpkin pie mix and the remaining 2 eggs; pour evenly over cake batter. Now pour the 1/2 cup boiling water over entire surface.
Bake 40 to 45 minutes, until a toothpick inserted in the center comes out clean. Store leftover cake in the refrigerator.
Makes one 9-by-13-inch pan.
Note: If desired, instead of using the canned pumpkin pie mix, substitute 1 can (15 ounces) pumpkin, 1/2 cup brown sugar and 21/2 teaspoons pumpkin pie spice.
The next Forum will appear in Monday’s Time Out section.
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