A 1951 recipe for quick'n easy indigestion Carnation Creamed Tuna.
1/2 cup Carnation Evaporated Milk, diluted with 1/2 cup water 1 tabsp. butter 1 tbsp. flour 1/4 tsp. salt 1 cup (7-oz. can) tuna
Melt butter in a saucepan over medium heat. Stir in flour and salt; cook 1 minute; remove from heat and add 1/4 cup milk; blend carefully until smooth. Add remaining milk and return to heat, stirring constantly until sauce thickens. Add tuna and serve immediately over toast slices or browned noodles. Garnish with pimiento or sliced olives, if desired. Makes 4 to 6 servings.
2 cups cut-up cooked chicken 1 can (15 oz.) tomato sauce 2 cans (15 oz. each) spicy chili beans, undrained 1 can (about 8 oz.) whole kernal corn, undrained Bisquick Dumplings (below) 1/2 cup shredded Cheddar cheese (2 oz.)
Mix chicken and tomato sauce in 4-quart Dutch oven. Heat to boiling; reduce heat. Cover and simmer 5 minutes, stirring occasionally. Stir in beans and corn. Heat to boiling; reduce heat to low. Prepare Dumplings. Drop by 12 spoonfuls onto hot chili. Cook uncovered 10 minutes. Cover and cook 10 minutes longer. Sprinkle with cheese. Cover and cook about 3 minutes or until cheese is melted. Makes 6 servings.
Dumplings: Mix 1 1/2 cups Bisquick Original or Reduced Fat baking mix, 1/2 cup cornmeal and 2/3 cup milk until soft dough forms. Note: Stir in desired amount of chili powder with the beans.
Super easy. Super yummy. And your house will smell amazing.
Place in a greased 6" x 10" baking dish: 5 to 6 cups sliced, pared or unpared apples (about 6 tart, firm apples)
Mix together with fork until crumbly and sprinkle over the apples: 1 cup sifted Gold Medal enriched flour, 1/2 to 1 cup sugar (depending on tartness of apples and sweetness desired), 1 tsp. baking powder, 3/4 tsp. salt, 1 unbeaten egg
Pour over all: 1/3 cup melted and cooled shortening
Sprinkle with: 1/2 tsp. cinnamon
Bake 30 to 40 minutes in a moderate oven (350˚). Serve warm, with cream or top milk. Makes 8 generous servings.
Click here for the recipe — which is basically fried banana chunks.
Melted fat or salad oil 1 1/2 tsp. salt 1 egg, slightly beaten or 1/4 cup evaporated milk 6 firm bananas 3/4 cup fine corn flake, bread or cracker crumbs or corn meal
For deep-fat frying, have a deep kettle 1/2 to 2/3 full of melted fat or salad oil.
For shallow frying, have 1 inch of melted fat or oil in frying pan.
Heat fat to 375˚F, or until a 1-inch cube of bread will brown in about 40 seconds. Add salt to egg or undiluted evaporated milk. Peel bananas and slice crosswise into pieces 3/4 to 1 inch thick. Dip into egg or milk. Drain. Roll in crumbs or corn meal.
Deep-fat fry or shallow fry in the hot fat 1 1/2 to 2 minutes, or until brown and tender. Drain well. Serve very hot. Six servings.
Important. Have fat at correct temperature before frying.
2 slices of bacon 1/2 cup chopped onion 1 can Campbell's Cream of Mushroom Soup 1/2 cup water 1/2 tsp. salt dash of pepper 3 cups sliced cooked potatoes 1 cup cooked green beans 1/2 pound frankfurters, split and cut in half
1. In skillet, cook bacon. Remove and crumble. 2. Cook onion in drippings. 3. Stir in soup, water, salt, pepper. 4. Add potatoes, beans. 5. Pour into 1 1/2-qt. casserole. 6. Stand up franks around edge. Bake at 350˚F 30 minutes. 7. Top with bacon. Makes 4 servings.
For German-style seasonings: just add 1 to 2 tbsp. vinegar to soup.