The Cookbook Experiment: Tuna Noodle Supreme

Tonight's dinner experiment came about because I was not feeling well enough to go to the store. I took stock of everything in the freezer, cabinet and fridge and then consulted the cookbook. The recipe that came the closest to the ingredients on hand was "Tuna Noodle Supreme" by Pat Hannas. Now, I have to confess I don't think I have ever met Pat but I have met and know Riley Hannas. He is a young man about the age of my son. They know each other from school and church youth group.

Tuna Noodle Supreme by Pat Hannas

(4 1/2) cups of wide egg noodles
(1) 12 ounce can Tuna, drained
(1) cup Sour cream and mayonnaise
(1/2) cup grated Parmesan cheese
(1/2) cup milk
(1) teaspoon Dijon mustard
(2) cups broccoli, cut up
(1/3) cup red bell pepper
(1/4) cup green onions, sliced
Salt and Pepper to taste

Heat oven to 350 degrees. Cook pasta according to directions. Meanwhile, in a large bowl stir together sour cream, mayonnaise, Parmesan cheese, milk and mustard. Salt and pepper to taste. Add hot pasta, tuna, broccoli, red peppers and green onion. Stir until blended. Place tuna mixture in a baking dish. Cover and bake for 40 to 45 minutes or until bubbly. Serves 6

My take-a-ways for this recipe:

• I did not have egg noodles and I was not going to the store. I used elbow macaroni.
• I have never seen a 12 ounce can of tuna. I used to 5 ounce cans of Albacore (my husband only likes Albacore so that is what I have on hand)
• Please don't use cheap Parmesan, even though this is a tuna recipe. Just don't.
• I was not sure if the recipe meant a cup of each sour cream and mayo or 1/2 of each mixed together. It's not clear. I only used half of each and it turned out to dry after it was baked. I guess it means (1) cup of each. Lesson learned.
• I used what I had and that was (1) 14 ounce bag of frozen broccoli. Should it have been fresh broccoli? It does not say. I cooked my broccoli in the microwave according to package directions first before I used it.
• I had about (1/2) cup of Parmesan leftover in the bag and figured it was not enough to use for anything else so I sprinkled it all over the top of the casserole before I put it in the oven.
• I did not have any green onions. I used some fire-roasted peppers and onions that I had in the freezer. 
• I did not have any Dijon mustard. I used some sweet and spicy mustard. It tasted good to me!
• The husband and son and I enjoyed it for the most part. My hubs said it probably would have been better with the egg noodles. I think he is right. BUT the best part about trying this recipe was that I did not have to go to the store.

Thanks Pat for the easy recipe!! I appreciate not having to go to the store. I guess I altered the recipe quite a bit but it got me through feeding everyone.

Momma's Potato Salad

I made my momma's potato salad for my Sunday School class tomorrow.  It is a bittersweet thing to make.  It was one of my mom's favorite dishes and she made it for all occasions.  It was always present at Thanksgiving.  It makes me sad that my kids dont really like it.  Well...Paulina likes it but that is about it.

She told me to write the recipe down but how do you define taste? There are no measurements just a typical Crystal method of throwing things together in the bowl.  I start with a 5 pound bag russet potatoes.  I peel them, chop them into chunks and boil until slightly tender.  Do not boil until mushy!!  Drain and throw into a bowl with 2 medium or 1 large chopped onion.  Add 1 dozen eggs that have been hardboiled, peeled and chopped (true confession? I never really chop them, I crush them up in my hand right over the bowl...laziness I guess).  Add Duke's mayonaise.  Yes, Duke's.  It is a true Southern treasure and any substitute will mean less taste and quality.  I also add Sauer's yellow mustard and a generous amount of sweet pickle relish.  I add all the above until it tastes like Momma's.  I don't know how to define the right balance of Duke's mayo, mustard and relish.  The eggs are an important componet. 

Oh well, maybe one day when they are missing their mom, they will make it to and remember how it tastes and be successful at it.  I hope so.  I would hate for this simple yet good recipe to fade away with me.

Comfort food

This past Easter Sunday was tough for me.  I won't go into all the reasons, it just was.

So tonight, standing in the kitchen making dinner, I decide to make an old family recipe.  Did this recipe originate with my family? Probably not.  Nevertheless, it is an old favorite of many members of the Gillespie clan.  It is called Tuna Macaroni Salad. 

I start with half a large sweet onion and chop it up, and toss it into the bottom of a rather large bowl.  Next I drain two small cans of water-packed tuna and add to the onion.  Then in goes three very large tablespoons of sweet pickle relish.

In the meantime, hard boil some eggs.  I usually add about six chopped up hard boiled eggs to this mixture.  Also boil at least a pound and a half to two pounds of shell shaped macaroni.  When the macaroni is done, drain and drop on top of the above mixture.  Chop eggs and add.  Then add mustard and Duke's mayo to desired creaminess and taste.  Some days I like a lot of mayo and only a little mustard.  Other days I like a lot of mustard and not much mayo.  One day (I think I was pregnant) I skipped both mayo and mustard and used 1000 Island dressing! My sister in law also adds cubes of cheddar cheese.  I never do that because tuna and cheese just freaks me out.

I am waiting now on my eggs.  On smart days when I am not sad, I typically plan ahead and have my eggs ready.  Not today.  Oh! And be sure not to boil your macaroni too soft.  You definately need "al-dente" for this recipe.

It must be my mood....I was heavy handed on the mayo and mustard and just added three more large tablespoons of relish.

It is yummy and comforting.....enjoy (dont forget salt and pepper!)