Pink Shrimp Sauce

The recipes of my family have grown unsurprising to me. Sort of. I have flipped through them so many times, made so many, they just have lost their surprise factor.

I forget that there is a wee little book belonging to Denise of “her recipes” (in addition to the beautiful printed one that her mother made one year as a gift)

The wee little “Recipes to Remember” is a three ring binder of recipe pages. There are some pasted in recipes and some handwritten with her very girl handwriting.

This one caught my eye today. It made me wonder “Why?” There’s nothing wrong with it particularly. (other than chili sauce which makes any recipe suspect in my mind.) It just doesn’t fit in my version of Denise. It is a peek into that mysterious pre-Tarrant world. The world where Denise cooked, went to parties, was a young bride, had friends and in-laws that served her things and gave her recipes.

So here it is…

Pink Shrimp Sauce
1 cup mayo
1 tsp. vinegar
1 tsp lemon juice
1/2 tsp Worcester sauce
2 tbs ketchup
2 tbs chili sauce

Mix and serve

Island Dinner (Hawaii)

Something interesting in older cookbooks is that although Hawaii was made a U.S. state in 1959, cookbooks don’t always regard it as a state–even a decade later. An example of this is from yesterday’s Vegetables cookbook-part of the Favorite Recipes of America series. 1966. In the “Foreign Vegetables” section–there is a recipe called Island Dinner (Hawaii) much like it shares a page with “Creamed Cucumbers” (Hungary)

Island Dinner
1/4 c. butter or margarine, melted
1 4-oz can mushroom stems and pieces
1/2 cup diced green epper
1/4 c slivered almonds
1 tsp. grated lemon rind
2 6-oz packages frozen king crab meat, thawed and drained
1 envelope cream of leek soup mix
1 c water
1/4 c. chopped pitted ripe olives
1/4 c. chopped pimento
2 tbsp. snipped parsley
Dash of Tabasco sauce
3 c. hot fluffy rice

Combine all ingredients except rice in large skillet. Simmer 15 min, stirring occasionally. Pour hot mixture over rice on platter. 6 servings. Mrs. D.W. Emery, Patterson, Calif.

Tuna-Lima Bake

Over the weekend I suggested to Denise that she make casseroles for our daughter who is going to have our first grandchild very, very soon. She claimed she wasn’t that kind of mother. She did suggest after reflection that she might make some ground beef/rice casserole of hers.

It didn’t sound too appealing to me but this one sounds even less appealing. The picture even makes that clear. This is the sort of casserole that gives people nightmares about casseroles.  I am sure someone out there would like this twist on a tuna casserole though. Just not me.

Tuna-Lima Bake

1 can solid-pack tuna, coarsely flaked (1 cup)
1 can condensed cream of celery soup, undiluted
1/4 cup water
1 pkg frozen limas, thawed
3 slices packaged, process Cheddar cheese, cut into triangles
3 slices toast, cut into triangles

Start heating oven to 375. Combine tuna, soup, water, and limas. Turn into 10 x 6 x 2 baking dish. Place cheese triangles on top of toast triangles; arrange in center of dish. Bake 45 min. Makes 3-4 servings.

From Good Housekeeping’s Casserole Book, 1958

My First Tuna Casserole (Or Food Waste Free Tuna Casserole)

It seems unreal that I made my first Tuna Casserole tonight — but I think that is the case. I remember my ex making them. I know my older sister made them. My mother would NEVER make one. I don’t think I ever did before tonight.

Extreme Coupon Denise (man, every time I think that I want an action figure of Denise with her coupon-ing gear) has brought home tuna (and we had tuna in the house from some “Tarrant is in the mood for tuna salad (once) so let’s buy the cheaper option of 8 cans of solid white tuna.” Tarrant thoughts from before the launch of Extreme Coupon Denise (so that tuna is not Denise’s doing at all). The Denise tuna was free or better than free or whatever. I don’t get it. If you want to understand it–there is a whole series over here about extreme couponing. We also have a lot of pasta for the same reason.

So I have been threatening tuna casserole for a few weeks. Mama doesn’t eat tuna casserole. Denise doesn’t eat tuna casserole Tarrant doesn’t eat tuna casserole. My children don’t even like the WORD casserole.

I put it on the menu for the week thinking Friday, but realized today was better. Tomorrow is trash day and so I don’t get shamed for food waste–I decided I could hide all sorts of odds and ends in a casserole. Right? Right!

I then set about making it knowing really nothing of the making of tuna casserole other than remembered snippets of this and that. So here is what went into my tuna casserole.

First-I cooked 1/2 a bag of egg noodles in the microwave pasta boat thing I mocked at Christmas. Yeah, it is handy.

While that was cooking I grabbed odds and ends out of the fridge:

1/2 ear corn on the cob
leftover pico de gallo (about 3/4 cup)
7 mushrooms
3/4 red bell pepper
1/2 cup chopped tomatoes
1 container minus 1 spoon of Santa Fe Philadelphia Cooking Creme
4 boiled fingerling yukon potatoes
end of a package of shredded cheddar (probably 2/3 cup)

I chopped the mushrooms, bell pepper and potatoes. I cut the corn off the cob. I mixed all of that together except the shredded cheese. I drained the now cooked pasta and two of the cans of tuna. Mixed with vegetables/Philadelphia Cooking Creme blend. Then tossed the shredded cheddar on top. Baked at 350 until cheese melted/heated through.

Mama asked for seconds. I liked it. Denise said it was ok. Seems like a win. I forgot to serve the dilled green beans with it though darn it.

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