Ladies Lunching from the January, 1919 Delineator
I have recently acquired another lot of vintage 50s/60s/70's cookbooks, all of them published by/for a major food company or magazine publisher. Many of the recipes aren't bad (especially for cakes and cookies) but there are some lulus. I was trying to find the one for Hawaiian Tuna Puffs (chief ingredients pineapple, tuna and cheddar cheese) but I guess that will have to wait for another Sunday. In the meantime, here's a ladies' luncheon favorite from Better Homes and Gardens Jiffy Cooking circa 1973.
"CURRIED TUNA AND PEAS. Blend 1/2 cup milk,into one 10 1/2 ounce can condensed cream of mushroomsoup. Add 1/2 to 1 teaspoon curry powder and heat to boiling Carefully stir in one 6 1/2 to 7 ounce can tuna, drained, nd 1 cup frozen peas. Cover and simmer 5 minutes. Serve over hot cooked rice. Makes 4 servings."
Oh, how did cooks in the 50s, 60s and 70s manage without canned soups?
ReplyDeleteIf I have tuna and a cream soup on hand, The Squire LOVES Tuna-Noodle casserole. Our girls always called it Noodle-Fish.
Same with my guy. He went on a 50s food kick a few years ago, and nothing makes him happier than tuna casserole, 50s mum food or diner food. Anyone for banana cream pie for dessert?
ReplyDeleteEVERYONE loves tuna noodle casserole.
ReplyDeleteWell...except for Brian.
It took me nine of the eleven years I spent with The Late and Unlamented to get him to even TRY Noodle-Fish.
ReplyDeleteYeast risen pancakes or waffles? Home made whole wheat bread with lemon rind? Sour dough bread? "You're trying to ruin my stomach." He even through out my starter!
And just for the record, he DID die a natural death.
Threw out! Not "though" out. Yeesh. The man still makes me angry, almost forty five years later.
ReplyDelete