Swedish Tuna Delight

 1 package of fine noodles

1 jar pimento stuffed olives (optional)

1 can tuna, 7 ounces

8 ounces American cheese

1/4 cup margarine

1/4 cup flour

1 teaspoon salt

1/8 teaspoon pepper

2 cups milk

Cook noodles and drain

Drain and slice olives

Drain and flake tuna

Make white sauce with margarine, flour, salt and milk

Melt marg in casserole in microwave, stir in flour and add milk. Microwave two minutes, stir, microwave two minutes, stir, til starts to thicken.

Add 2/3 of cheese and stir to melt

Combine noodles, tuna, olives in 1-1/2 quart casserole

Blend in sauce

Criss-cross remaining cheese strips over top. Or top with buttered crumbs.

Bake uncovered 350 degrees for 25 minutes

Mom's Substitutions

Use only half a bag of noodles

Make white sauce using these measurements instead:

3 Tablespoons margarine

3 Tablespoons flour

2 cups milk

From Boston Kitchen Cookbook, number 9, page 8

Our Macaroni and Cheese

Cook about half a box of elbow noodles - 7 oounces (1 1/2 to 2  cups)

Or you can use other shapes of pasta.

While they are cooking on the stove,

Make a white sauce. I like to make mine in the microwave, right in the casserole dish:

    Melt 3 Tablespoons margarine or butter

    Mix in 2 Tablespoons flour

    Add Bit of salt

    1/2 tsp dry mustard (or 1 teaspoon)

    Stir in 1-1/2 cups  of milk

Microwave for 2 minutes. Stir. Microwave again and stir again.

When it starts to thicken, add about 8 ounces of cheddar or Swiss or American cheese

(I used sliced American cheese)

Microwave again to soften the cheese. Don't worry if it is a little lumpy.

Add in left over ham cubed up, optional.

When the noodles are done, stir them into the sauce in the casserole.

Then I like to top it -  I butter a slice of bread, cut it into quarters or fingers or butterfly-triangles, arrange over top of the casserole. Or melt a couple tablespoons of butter and stir in some bread crumbs, top casserole

Bake at 350° about 30 minutes or til bubbly

Left overs are yummy too

You might add a splash of milk, microwave a bit, stir and microwave again.

Serve with toast or biscuits or a meat cake.

Karen Monahan’s Hamburg Recipes

The "scrambled" hamburg recipe:  I just take a pack of hamburg (whatever size you want) and fry it, chopping it into little pieces while it cooks.  Then I add some water to almost cover it and a beef bouillon cube or two and let it cook for a bit.  I mix up some flour and water and add that to thicken the gravy.  And that's it!  Sometimes I add a little gravy master to add some color.  Pretty easy!  I usually make it with mashed potatoes.  Yummy.

Meatcakes -- you know what to do with them, right?  Sure you do!  I just make little hamburgers (maybe ping pong ball size, flattened).  Fry them til cooked, then add water to just about cover them, with a beef bouillon cube.  That's it!  Let that cook for a while, and I serve it with mashed potatoes as well.  That's yummy too!  But I'm sure you know how to make that.  Mom used to make that.

Chocolate Chip Cookie Cake

 From Rachael Ray’s original post:

Emily shares, “This is one of my family’s favorites and I love it because it’s quick, one bowl and no mixer required. They are very similar to Toll House® cookie bars, but chewier. Must be the butter and brown sugar. Yum!”

Ingredients

• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter (1 stick) melted (in 2 cup measure)
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1 cup chocolate chips

Preparation

Pre-heat the oven to 350°F.

Line pan with foil. Grease the foil.

Combine the flour, baking powder and salt in a small bowl. Melt the butter in a medium size bowl in the microwave. Quickly mix in the brown sugar until dissolved. Whisk in the egg and vanilla. Add the flour mixture and stir until just combined. Mix in the chocolate chips. 

Pour the batter into a greased 8-inch x 8-inch pan (I line the pan with foil and grease the foil so that you can lift the whole thing out and cut into even squares after it’s baked) and bake for 22-28 minutes, or until no crumbs come out when a toothpick is inserted in the middle. Do not overbake!

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