Post by NancyRogers on Dec 18, 2003 9:32:34 GMT -6
Hi Nancy: I have been a member of your newsletter for a couple of years now and look forward to opening it up as soon as it arrives. Thank you so much for all that you do in making this newsletter so special to so many
people. I am answering a couple of requests from the Better Homes and Gardens Book. Firstly, a believe awhile back someone wanted the recipe for Tuna-Noodle Casserole just lately for Orange Chiffon Cake. My book is from the 70's and it has both recipes in.
Tuna-Noodle Casserole
3 cups medium noodles, cook according to package directions
1 - 6 or 7 oz. can tuna, drained
1/2 cup mayonnaise
1 cup slivered celery
1/3 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped canned pimiento
1/2 tsp. salt
1 can cream of celery soup mixed with 1/2 cup milk
4 oz. sharp process American cheese, shredded (1 cup)
1/2 cup toasted slivered almonds (Optional)
Cook noodles. Add tuna, mayonnaise, celery, onion, pepper, pimiento and salt. Blend the can of soup and milk. Heat through. Add cheese and stir till cheese melts. Add to noodle mixture. turn into 2-quart
casserole. If desired, top with almonds. Bake uncovered at 425 for 20 minutes.
Makes 6 servings.
Orange Sunshine Cake
3/4 cup (8) egg yolks
2/3 cup sugar
1 tsp. grated orange peel
1/2 cup orange juice
1 cup sifted cake flour
1 cup (8) egg whites
2 tsp. cream of tartar
1/2 tsp salt
2/3 cup sugar
Beat egg yolks till thick and lemon-colored; gradually add 2/3 cup sugar,
beating till thick. Combine orange peel and orange juice; add to egg
mixture alternately with cake flour.
Beat egg whites with cream of tartar and salt till soft peaks
form. Gradually add 2/3 cup sugar, beating till stiff peaks form. Gently
fold into egg yolk mixture. Bake in ungreased 10-inch tube pan in slow
over (325) for about 1 hour and 10 to 15 minutes. Invert; cool.
Jan M
Saskatchewan, Canada
people. I am answering a couple of requests from the Better Homes and Gardens Book. Firstly, a believe awhile back someone wanted the recipe for Tuna-Noodle Casserole just lately for Orange Chiffon Cake. My book is from the 70's and it has both recipes in.
Tuna-Noodle Casserole
3 cups medium noodles, cook according to package directions
1 - 6 or 7 oz. can tuna, drained
1/2 cup mayonnaise
1 cup slivered celery
1/3 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped canned pimiento
1/2 tsp. salt
1 can cream of celery soup mixed with 1/2 cup milk
4 oz. sharp process American cheese, shredded (1 cup)
1/2 cup toasted slivered almonds (Optional)
Cook noodles. Add tuna, mayonnaise, celery, onion, pepper, pimiento and salt. Blend the can of soup and milk. Heat through. Add cheese and stir till cheese melts. Add to noodle mixture. turn into 2-quart
casserole. If desired, top with almonds. Bake uncovered at 425 for 20 minutes.
Makes 6 servings.
Orange Sunshine Cake
3/4 cup (8) egg yolks
2/3 cup sugar
1 tsp. grated orange peel
1/2 cup orange juice
1 cup sifted cake flour
1 cup (8) egg whites
2 tsp. cream of tartar
1/2 tsp salt
2/3 cup sugar
Beat egg yolks till thick and lemon-colored; gradually add 2/3 cup sugar,
beating till thick. Combine orange peel and orange juice; add to egg
mixture alternately with cake flour.
Beat egg whites with cream of tartar and salt till soft peaks
form. Gradually add 2/3 cup sugar, beating till stiff peaks form. Gently
fold into egg yolk mixture. Bake in ungreased 10-inch tube pan in slow
over (325) for about 1 hour and 10 to 15 minutes. Invert; cool.
Jan M
Saskatchewan, Canada
