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Baked Cucumbers
From Aunt Sammy (1920s Radio Show)
3 good-sized cucumbers.
3A cup fine dry breadcrumbs.
3 tablespoons butter.
¥2 teaspoon salt.
1l/2 tablespoons chopped onion.
"\l/2 teaspoons finely chopped
parsley.
1 tablespoon chopped celery.
1 cup tomatoes cut in pieces.
Wash cucumbers and cut in half lengthwise. Scoop out as much
as possible of the pulp without breaking the skin. Brown the onion
in the fat, add other ingredients mixed with the cucumber pulp.
Stir constantly, and cook five minutes, or until dry. Place the filling
in the cucumber shells and bake until the shells are soft and the
mixture is brown on top.
Goldfish Casserole
1 or 2 cans of mixed vegetables
2 cans (about 6 oz. each) tuna in water, drained
1 cup uncooked instant rice
1 can (10 3/4 oz.) Condensed Cheddar Cheese Soup OR Cream of Mushroom Soup OR Cream of Celery Soup
1 cup milk (from canned or powder)
1 cup Pepperidge Farm® Goldfish® Snack Crackers (or could use any cheddar cracker crushed up)
Mix vegetables, tuna, rice, soup and milk in bowl. Spoon into 1 1/2-qt. microwave-safe casserole.
Cover and microwave on HIGH 6 min. Stir. Cover and microwave on HIGH 6- to 8-min. more or until rice is tender.
Stir and sprinkle with crackers. IF your microwave is down - or you don't have one - just heat through and then top with the crackers.
Scalloped Onions and Peanuts
From Aunt Sammy (1920s Radio Show)
6 medium-sized onions
V2 cup peanuts, ground
1 cup thin white sauce, made with
1 tablespoon flour, 1 tablespoon
butter, and 1 cup milk.
Cook the skinned onions in boiling water until tender. Drain and
slice with a sharp knife. Place the onions in layers in a greased baking
dish, cover each layer with the cream sauce and the peanuts, and
continue until all ingredients are used. Cover the top with buttered
crumbs and bake in a moderate oven (350°F.) until golden brown.
Serve from the baking dish.
Luby’s Hawaiian Delight Pie
Ingredients:
1/3 C. Butter
1 1/2 C. Sugar
3 Eggs
2 Tbsp. Flour
2 Tbsp. Cornmeal
1 1/4 C. drained, canned crushed Pineapple
1 1/4 C. Coconut
1 tsp. Vanilla
1 unbaked 9-inch Pie Shell
Preparation:
Heat oven to 350 degrees. In medium bowl, beat together butter, sugar, eggs, flour, and cornmeal until well blended.
Add pineapple, coconut and vanilla. Mix well. Pour into pie shell. Bake 45 minutes or until wooden pick inserted in center comes out almost clean.
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