‘Fish’ Category

  1. Luau Tuna Salad

    June 3, 2008 by Tarrant Figlio

    It has been hotter than the blazes here this week and humid. I don’t want to even look at the kitchen, much less cook. Thus…this is appealing. It is very similar to the much loved curried chicken/curried not chicken salad I make for the family.

    Luau Tuna Salad

    3/4 cup mayonnaise
    3/4 tsp curry powder
    1 tbsp parsley flakes

    Mix ingredients well

    1 13-oz can tuna
    1 cup pineapple chunks, drained (I use tidbits-well-drained)
    1 cup celery, chopped
    1 cup walnuts, chopped (I use cashews)

    Combine tuna, pineapple, celery and walnuts. Fold in curried mayonnaise. Serve on lettuce leaves garnished with whole walnuts. Serves 6-8.

    Category Fish, Recipes, retro food, Salads | Tags: | 5 Comments

  2. Dauphin Island Crab Gumbo

    May 28, 2008 by Tarrant Figlio

    This one is from an old newspaper clipping. Dauphin Island is off the coast of Alabama and where my mother spent many of her childhood summers.

     Dauphin Island Crab Gumbo

    2 cups finely chopped celery
    2 cups finely chopped onion
    1 bell pepper, finely chopped
    Minced Parsley
    3 tablespoons bacon drippings
    3/4 cup sifted flour
    2 cups raw crab meat
    2 cups canned tomatoes
    1 cup cut okra
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1/4 teaspoon chili powder
    Paprika (optional)
    Hot sauce (optional)
    1 tablespoon gumbo file

    Saute celery onions, peppers, and parsley in drippings in covered skillet until soft. Remove from pan. Brown flour in drippings, add to vegetables. Add 3 qts water and crab. Cook for 30 minutes. Add tomatoes, okra and seasonings; simmer for one hour. Remove from heat; stir in file. Serve over rice.

    Note: if cooked crab meat is used, add 10 minutes before removing from heat. Yield: 6 to 8 servings.

    Category Fish, Recipes, retro food, Soups | Tags: | 1 Comment

  3. Shoestring Tuna Salad

    May 27, 2008 by Tarrant Figlio

    Well this could be called such because you can make it on a shoestring budget…but also because of the can shoestring potatoes. Do cut the amount of Mayo though or you won’t be able to reach your shoestrings. Icky to look at but a hit with the family.
    Shoestring Potato Salad
    1 c. mayonnaise
    1 tbsp mustard
    3/4 c. milk
    Dash of Tabasco sauce
    2 -oz cans tuna, drained
    1 1/2 c. diced celery
    1 4 1/2 oz can shoestring potatoes

    Blend mayonnaise, mustard, milk, and Tabasco sauce. Add tuna and celery. Chill. Immediately before serving add shoestring potatoes; mix just so they stick together. Serve on lettuce leaf. Yield: 8 servings.

    Myrna E Erickson
    Cooperstown, ND

    Salad Recipes, 1964

    Category Fish, retro food, Salads | Tags: | No Comments

  4. Tuna with Mushroom Soup

    May 20, 2008 by Tarrant Figlio

    This recipe from the Alachua General Hospital Auxiliary cookbook doesn’t fuss with a fancy name or fancy prep. It just is plain old comfort food with nothing special.

    Tuna with Mushroom Soup

    1 can mushroom soup
    1/2 soup can of whole milk
    1 6 1/2 oz can tuna
    1 c English peas, cooked and drained
    2 hard boiled eggs, diced

    In sauce pan mix soup and milk, over low heat bring to boil. While boiling, add tuna and peas, stirring with fork. Boil about 2 minutes, add eggs. Serve while hot over canned noodles or rice. ~Mrs Carl Williams

    Category Fish, Recipes, retro food | Tags: , | 3 Comments

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