Recipe Talk

Fresh Carrot Cake
My Great Recipes card #64 is as follows:

For 1 nine or ten inch bundt cake you will need:
1 1/2 cups corn oil
1 3/4 cups sugar
3 eggs
2 cups all-purpose flour
2 tsp baking soda
1 tsp salt
2 1/2 tsp cinnamon
1 1/2 tsp vanilla extract
2 cups peeled & grated carrots
1 cup walnuts
1/2 cup flaked coconut
1 can (8 oz) crushed pineapple (well-drained)

Cream Cheese Icing Recipe:
Cream together 2 pkgs (8 oz ea) cream cheese, 1 1/4 cups powdered sugar and 1 tsp vanilla extract...blend well.

Cake Preparation:
1) Beat together corn oil, sugar & eggs 'til well combined.

2) In a separate bowl, sift together flour, baking soda, salt & cinnamon.

3) Beat together with the sugar & egg mixture. Stir in vanilla. Mix well.

4) Add carrots, walnuts, coconut & pineapple. Mix until well blended. Pour batter into a greased & floured 9/10 inch bundt pan.

5) Bake at 350 for 1 hour or until tester comes out clean.

6) Cool on cake rack. Remove from pan. Cover with icing. Garnish with grated carrots & chopped nuts

McCall's Great American Recipe Card 22 n
" SLOPPY JOE " CASSEROLE

Children's Favorite

1 pkg (8oz) shell macaroni

1 envelope (1 5/16 oz) Sloppy Joe seasoning mix

1 lb gr chuck

1 can (6oz) tomato paste

1 can (8oz) tomato sauce

2 cartoons (8oz) creaned cottage cheese

1/2 cup grated cheddar cheese

1. Cook macaroni as pkg directs; drain.

2. Meanwhile, prepare seasoning mix with gr chuck, tomato paste, tomato sauce, and 1 1/4 cups water.

3. Preheat oven to 350 degrees.

4. In 2 1/2 qt casserole, layer half the macroni, half the cottage cheese, and 1/2 of the meat sauce. Repeat.
Top with Cheddar cheese.

5. Bake, uncovered, 40 to 50 minutes, or until bubbleling.
Makes 6 servings.

EASY TUNA CASSEROLE

1 can (10 1/2 oz) condensed cream of mushroom soup, undiluted

1/2 cup milk

1 can (7 1/2 oz) tuna, drained

1 can (8oz) peas, drained

2 tablespoons sliced pimento stuffed olives

2 cups corn chips, crushed

1. Preheated ovens to 375 degrees

2. In 1 1/2 qt casserole, combine soup with milk, mixing well. Top with corn chips.

3. Add tuna, pease, and olives, mixing well. Top with corn
chips.

4. Bake, uncovered, 25 mins.

Makes 4 to 6 servings.

TUNA NOODLE CASSEROLE RECIPES

[1941]

"Casserole dishes.

Learn how to use Campbell's Soups in your casserole dishes. Discover what zestful flavor they give--what quick and easy substituted for cream sauce some of them are--the precious minutes they save you in preparation--they make meals so attractive! The following recipes are sure to become family favorites (p. 14)...

Company Casserole.

1 package (6 oz) egg noodles

1 can Campbell's Cream of Mushroom Soup

1 cup milk

1/4 pound pimiento cheese, sliced

2 hard-cooked eggs, chopped

1 can (7 oz) tuna fish

6 tablespoons flaked cereal crumbs, buttered.

Cook the noodles in boiling slated water until tender. Empty the soup into a pan and stir well, then add milk and heat. Add the pimineto cheese and stir until the cheese melts. Combine noodles, eggs and tuna fish with the sauce. Put into a buttered casserole, sprinkle buttered flaked cereal crumbs over the top and bake in a moderate oven (350 degrees F.) For 25-30 minutes. Serves 8."

---Easy Ways to Good Meals: 99 Delicious Dishes Made With Campbell's Soups, Campbell Soup Company [Campbell Soup Company:Camden NJ] 1941 (p. 16)

[1946] "Tuna, Noodle and Mushroom Soup Casserole

An excellent emergency dish.

Cook until tender: 2 cups Noodles

Drain them in colander. Pour 3 cups of cold water over them. Drain them again. Drain the contents of 1 (7 oz) can tuna fish Separate it with a fork into large flakes. Be careful not to mince it as that isn't nearly as good. Grease an oven-proof dish. Arrange a layer of noodles, then sprinkle it with fish and so on. Have noodles on top. Combine and pour over this mixture the contents of 1 (16 oz) can condensed mushroom soup 1/4 cup water Cover the top with Buttered cornflakes or cracker crumbs Bake the dish in a hot oven 450 degrees until the top is brown..." ---Joy of Cooking, Irma S. Rombauer [Bobbs-Merrill:Indianapolis] 1946 (p. 120)

[1952]

CASSEROLE OF NOODLES AND TUNA FISH (for 25)

"Uncooked egg noodles, 1lb.

Boiling water, 2 1/4 gal.

Salt, 3 tbsp

Tuna fish, 6 cups

Chpopped piniento, 3/4 cup

Drained cooked peas, 6 cups

This white sauce, 1 recipe

Salt, to taste

Pepper, to taste

Buttered bread crumbs or Wheaties, 1 cup

Baking pans, 13X9X2-in. Oblong, two

Cook noodles in boiling salted water until tender. Drain. Place a layer of cooked noodles in bottoms of greased pans, then layers of tuna, pimiento, peas and Thin White Sauce. Season with salt and pepper. Repeat until all ingredients are used. Sprinkle tops with buttered crumbs or Wheaties. Bake 1 hour in moderate oven (350 degrees F.)"

---So You're Serving Crowd, Betty Crocker [General Mills:New York] 1952 (p. 33)

You will find information [and pictures] of historic casserole cookware in collectibles/pottery books. Ask your librarian to help you find them.

Michael Symons notes: "The cook created by Philemon the Younger decrees: A man isn't a cook merely because he comes to a customer with a soup-ladle and carving knife, nor even if he tosses some fish into a casserole; no, Wisdom is required in his business'. [A History of Cooking, University of Illinois:Urbana] 1998 (p. 42).

---McCall's Cook Book [McCalls:New York] 1963 (p. 625) ...... TUNA NOODLE CASSEROLE RECIPES. [1941] "Casserole dishes. ...

Thank you so much for posting this recipe! I made out my list to buy my ingredients for this same recipe yesterday and somehow misplaced the recipe card. I've been searching all morning for this recipe! You've saved my husband's birthday!

Debby