RIPE OLIVE N NUTTY TUNA CASSEROLE
Now folks, Im gonna be in REALLY hot water with Isaacs mommy and his grandpa, for neither cottoned onto my sharing this incident. However, my sister told me she felt that itd be a shame not to give you readers a hearty laugh, so here goes: Whenever Mattie would mix a cake or cookie dough in her mixer, Isaac would be right there beside her standing on a stool to help as he put it. Mattie was in the process of making dough to bake into cookies to take to the schools teachers lounge before Christmas. All of a sudden, Isaac let forth with a series of very soft pftpftpfts! The mommy looked down at the kid in surprise and he looked up at her, smiled from ear to ear and stated, That was ME Mommy! The next time Im fully loaded, Ill let YOU pull my finger! Mattie was absolutely got by this promise of Ikes. She was bumfoozled, for she couldnt figure out where the child had come up with that. It turned out that Stephen admitted to the pulling of the finger part but had NO idea where Isaac got the idea of getting fully loaded! Kids learn more than the 3 Rs in school!
The Recipe
Debbie Monts of Columbus, Indiana, shared this recipe with M.E. so long ago I bet she has forgotten she did so! We like tuna and it is almost as versatile as chicken in the ways one can fix it. (This reminds me of the son of a friend of my brother Dick and his wife Alice who absolutely HATED tuna fish but LOVED Chicken of the Sea and his mother had to show him the can first- seeing is believing!) Whichever you use, this is a delicious and easy dish to serve.
3/4 C. ripe olives
2 cans tuna, drained a bit
2 C. cooked macaroni
1 can mushrooms, drained
1 t. salt
1/4 C. green pepper, finely minced
1/4 C. chopped cashews
1 C. sour cream
1/4 t. oregano
1 C. grated American cheese
Stir all but the cheese well in the dish in which you are going to bake the casserole. Top with the cheese. Bake at 350 for 25-30 minutes.
NOTE: On the recipe card, Deb wrote that she used cheddar cheese and lots more cashews and more oregano. She likes to throw things together as all good cooks do so she puts in more of what she personally likes. I agree with the addition of more chopped nuts. m.e.
3/4 C. ripe olives
2 cans tuna, drained a bit
2 C. cooked macaroni
1 can mushrooms, drained
1 t. salt
1/4 C. green pepper, finely minced
1/4 C. chopped cashews
1 C. sour cream
1/4 t. oregano
1 C. grated American cheese
Stir all but the cheese well in the dish in which you are going to bake the casserole. Top with the cheese. Bake at 350 for 25-30 minutes.
NOTE: On the recipe card, Deb wrote that she used cheddar cheese and lots more cashews and more oregano. She likes to throw things together as all good cooks do so she puts in more of what she personally likes. I agree with the addition of more chopped nuts. m.e.
PRALINE FRENCH TOAST
