My mother said, "If you can't say anything nice, don't say anything at all."
Creamy Tuna Salad
Sprinkle 1 env. unflavored gelatine on 1/2 cup cold water to soften; place over boiling water; stir until gelatine is dissolved. Blend 1 can Campbell's Cream of Celery Soup with 3-oz. pkg. cream cheese; add dissolved gelatine, a 7-oz. can tuna (drained and flaked), 1/2 cup shredded carrot, 1/3 cup chopped celery, 2 tbsp. chopped parsley, 1 tbsp. lemon juice. Pour into 1-qt. mold. Chill; serve on crisp greens. 4 servings.
Mix 1 can Campbell's Cream of Chicken Soup with 1/4 cup chopped celery, 1/4 cup chopped onion, 2 tbsp. chopped green pepper, 1/2 tsp. prepared mustard, dash of Tabasco, dash pepper. Stir in 2 cups cooked macaroni (4 oz. uncooked), 1 cup diced cooked ham. Chill. 4 to 6 servings.
Blend 1 can Campbell's Tomato Soup with 1 cup mayonnaise. Add 1/4 cup sweet pickle relish, 1/2 tsp. grated onion, 1/2 tsp. prepared mustard, and 1 tbsp. lemon juice. Makes about 2 1/2 cups dressing. Serve over cooked shrimp, lettuce wedges, hard-cooked eggs or mixed greens.
Tuna casserole. An all-American meal if ever there was one.
Here's Star-Kist's 1955 recipe for Tuna Macaroni Bake.
2 eggs, well-beaten 3/4 cup evaporated milk 1/2 cup water 3/4 tsp. dry mustard 1 tbsp. grated onion 3/4 tsp. salt 3 cups cooked macaroni 1 1/2 cups grated American cheese 1/2 can Star-Kist tuna
Mix all ingredients together and turn into greased baking dish, 6 x 10 inches. Bake in 375˚F oven until firm and light brown, about 1 hour. Cut into squares and top each with catsup or chili sauce. Serves 6.
Here's Veg-All's recipe for Tuna Upside Down Bake.
1 1-lb. can Veg-All 1 7-oz. can tuna fish 1/4 c. milk 3 tbsp. butter 1/4 c. all-purpose flour 1/2 tsp. salt 1/8 tsp. black pepper 1/4 tsp. paprika 1 c. grated milk cheese 1 tsp. Worcestshire sauce 2 c. commercial or homemade biscuit mix 2/3 c. milk
Drain Veg-All. Save liquid. Flake tuna. Heat Veg-All liquid with 1/4 c. milk. Melt butter; add flour, salt, pepper, paprika. Stir 'til smooth. Add hot liquid slowly, stirring. Cook over medium heat, stirring until thick. Add cheese, Worchestshire sauce; stir over low heat until smooth. Mix half Veg-All and all tuna. Spread rest of Veg-All in greased 9 x 9-in. baking pan. Add creamed mixture. Add 2/3 c. milk to biscuit mix; blend. Knead 10 times. Roll between waxed paper to size 9 x 9 square 1/4-in. thick. Place on mixture in pan. Bake 25 min. at 350˚ F. Turn upside down on plate.
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.
Here's the recipe for Salmon Newburg (deep sigh) served with saltines.
2 tbsp. butter or margarine 1 tbsp. grated onion 3 tbsp. flour 1/2 tsp. salt 1/8 tsp. pepper 1 tsp. paprika 1 1/4 cups milk 1/8 tsp. Tabasco 1 can ( 1-pound or 2 half-pound cans) salmon, drained, boned and flaked 1 tbsp. chopped parsley 2 egg yolks 1/4 cup cream 1/2 tbsp. sherry (optional
In saucepan melt butter or margarine. In it saute onion for 5 min. Blend in flour, salt, pepper and paprika. Gradually stir in milk and Tabasco. Cook over low heat, stirring, until thick and smooth. Stir in salmon and parsley and simmer for 3 minutes. Blend egg yolks with cream and sherry., add to salmon mixture, and cook for 2 min. longer. Serve with Premium saltines. Serves 4.
Here's Chef Todd Muir's recipe for Grilled Sonoma Halibut from the above 1999 Turning Leaf Chardonnay ad:
1 halibut filet about 3 lbs., skin on 2 tablespoons extra virgin olive oil 1 teaspoon minced garlic 1/3 cup Chardonnay 2 teaspons Herb de Provence or mixed dried herbs 1 teaspoon sea salt Fresh-ground black pepper
Make an aluminium foil 'tray' for the filet 24 inches long and with a 1/2" high edge. Place the halibut filet in the center of the tray, boned but not skinned. Spread seasoning over the filet and refrigerate for 20 minutes. Place the filet in the center of the barbecue. Cook halibut approximately 12 to 15 minutes or until just done. Lift the halibut from the skin and serve.
2 cups flaked cooked fish 1 1/2 cups tiny cubes dry bread 1/4 cup chopped Heinz Sweet Mixed Pickles 1/2 cup finely-diced celery 1/4 cup finely-chopped onion 3 eggs, beaten 1 can (10 oz.) Heinz Condensed Vegetable Soup, undiluted
Combine fish, bread cubes, pickle, celery and onion. Combine beaten eggs and soup; add to fish mixture and mix lightly. Line greased loaf pan (4 1/2" x 8 1/2") with greased paper; fill with fish mixture. Bake in a moderate oven (350˚), until set — about 1 1/2 hours. Let stand in warm place 10 minutes, then turn out and garnish attractively. Cut into thinck slices and serve with suitable sauce; or loaf may be served cold. Yield — 6 servings.
If you don't feel like chopping pickles, use pickle relish. If you can't find Heinz soup (it's more popular in the UK than the USA), you can use Campbell's.