Browse Items (2 total)

• 
  Textcategory:Sidecuisine:American...8 more

  Creamy Squash Casserole

  Creamy Squash Casserole
  1 1/2 lb tender yellow squash sliced
  1 Can (10 3/4 oz) condensed Cream of
  chicken soup, undiluted.
  1 Carton (8 oz) sour Cream
  1 jar (4 oz) pimientos, drained (Chopped)
  2 medium or 1 lg. onion finely chopped.
  1 stick oleo or butter
  1 pkg (8 oz) herb stuffing mix.
  If using fresh squash, cook in salted
  
  Card 1 Back:
  water - 12 to 15 minutes. Drain well.
  Add next five ingredients. Melt 3/4 stick
  of butter in frying pan; add 3/4 of stuffing
  mix and mix well. Pack stuffing in
  bottom of casserole dish. Save some
  stuffing for top. Pour squash mixture
  over stuffing, sprinkle remaining buttered
  stuffing over top. Dot rest of butter on top
  of casserole. Bake at 350°F for 30 or
  35 minutes. (Try it, its good)
  
  (You do not use a full pkg of stuffing)
  
  ---
  
  # Creamy Squash Casserole
  
  ## Ingredients
  
  - 1 1/2 lb tender yellow squash, sliced
  - 1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
  - 1 carton (8 oz) sour cream
  - 1 jar (4 oz) pimientos, drained and chopped
  - 2 medium or 1 large onion, finely chopped
  - 1 stick oleo (margarine) or butter
  - 1 package (8 oz) herb stuffing mix (not all of the package is used)
  
  ## Instructions
  
  1. If using fresh squash, cook in salted water 12 to 15 minutes. Drain well.
  2. Add the soup, sour cream, pimientos, and onion to the drained squash and mix.
  3. Melt 3/4 stick of butter in a frying pan. Add 3/4 of the stuffing mix and mix well.
  4. Pack the stuffing in the bottom of a casserole dish, saving some stuffing for the top.
  5. Pour the squash mixture over the stuffing.
  6. Sprinkle the remaining buttered stuffing over the top.
  7. Dot the rest of the butter on top of the casserole.
  8. Bake at 350°F for 30 or 35 minutes.
• 
  Textcategory:Sidedecade:1950s...7 more

  Tuna Salad

  Tuna Salad
  1 C Tuna 1/4 C + Pimientos
  cut into pieces 1/2 C ripe
  olives pitted + chopped 4
  sliced hard cooked eggs.
  moisten with creamy well
  seasoned mayonnaise +
  serve on lettuce leaf.
  
  Back:
  pp 1609-88
  mrs paul
  tuna
  
  ---
  
  # Tuna Salad
  
  ## Ingredients
  
  - 1 cup tuna
  - 1/4 cup + pimientos, cut into pieces
  - 1/2 cup ripe olives, pitted and chopped
  - 4 hard cooked eggs, sliced
  - Creamy well-seasoned mayonnaise, to moisten
  - Lettuce leaves, for serving
  
  ## Instructions
  
  1. Combine tuna, pimientos cut into pieces, ripe olives (pitted and chopped), and sliced hard cooked eggs.
  2. Moisten with creamy, well-seasoned mayonnaise.
  3. Serve on lettuce leaf.