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Seasonal Recipes
LENTEN MENU SUGGESTIONS
ByslPATRICIA PANTRY
During the Lenten season many housewives are faced with
the t)roblem of providing their families with meatless dishes
that are both aIJpetizing and appropriate. Canned tuna is one of
the most popular foods usc during these specials days and the
deviled tuna, pictured above, is so delicious and attractive it is
bodnd to be a family favorite any season of the year. Deviled tuna
also makeg a very attractive pat'tv dish to feature at your next
bridge club luncheon. The following.recipes prove that Lentett
dishes do not have to be full or unimaginative:
Deviled Tuna Suited to Many Occasions
4 cup butter or margarine sauce
2 tablespoons minced onion Dash cayenne pepper
2 tablespoons chopped green 1 (6,-ounce) can chunk-
pepper style tuna
M cup chopped celery 2 tablespoons chopped
4 cup flour , parsley
1 cups milk ¾ cup chopped pimiento
1 teaspoon salt 2 hard-cooked eggs
I teaspoon prepared mumtard % cup buttered fine dry
1 teaspoon Worcestershice bread crumbs
Melt butter, add onion, green pepper and celery, cover and
took slowly ,bout 10 minutes. Blend in flour, add milk and season+
ings and cook and stir until thickened• Blend in tuna, parsley,
pimiento and chopped eggs. Turn into flat baking dish (or shells)
lind top ith buttered crumbs. Bake in moderate oven (350 de-
grees 1'.) 15 to 20 minutes, until thoroughly heated.
Serves four.
Easy Tuna.Noodle Bake Easy to Make--and Good
1 (6½-ounce) can tuna
2 tablespoons chopped onion
1 (10½-ounce) can condensed
mushroom soup
% cup milk
% teaspoon salt
% teaspoon Worcestershire
sauce
teaspoon black pepper
1 (6-ounce) package noodles
2 hard-cooked eggs
¾ cup grated American
cheese
Drain oil from tuna into small saucepan. Cook onion in oil
slowly until tender. Remove from heat and add soup. Slowly
blend in milk and seasonings. Heat thoroughly. Cook noodles in
trailing salted water. Drain. Combine with tuna and chopped egg
in small casserole• Pour hot soup mixture over noodles and sprin+
kle with cheese. Bake in moderate oven (350 degrees F.) about
20 minutes, or until heated througlt.
Serves four to six.
Cheese Souffle 'Tops' in Any Household
A cheese souffle is a menu must during Lent, as it is on
other important occasions through the year,and you can be sure
of success with youI" souffle if you follow a time-tested successful
recipe.
The recipe we're giving will turn out a perfect "top-hatty,"
velx,ety textured souffle if you follow it--a souffle that will set
off a chorus of appreciative "ohs" and "ahs" when you bring it
in, and an encore of admiration when it is tasted.
There are three keys to its success. First, pasteurized process
sharp flavored cheese for perfect malting and blending, and for
tantalizing flavor. Second, the spoon trick that makes the top hat
effect--running the tip o£ a teaspoon around the mixture in itq
baking dish, ole inch in from the edge. And third, the long, Slow
baking time.
2 tablespoons butter or teaspoon salt
margarine Dash of cayenne
2 tablespoons flour % pound sharp pasteurized
process cheese, sliced
u£ cup milk
4 eggs
lake a sauce with the butter or margarine, flour, mill and
seasonings. When thickened and smooth add the sliced cheese,
and stir until the cheese is melted. Remove from the heat and
add the beaten yolks of the eggs; mix well. Slightly cool the
mixture, then pour it slowly onto the Stiffly beaten whites of the
eggs, cutting and folding the mi×ture thoroughly together.
Pour into +an ungreased 1½ quart casserole. Run the tip of a
teaspoon arourid in the mixture one inch in from the edge o
the casserole, making a slight "track" or depression• This forms
a "top hat" on the souffle as it bakes and puffs up. Bake one
hour in a slow by,n, 275 degrees. Serve at once.
/
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To The GENERAL PUBLIC
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