Vintage Recipes from Laurie
Starkist Ad from 1960s
1/2 lb. potato chips
1 (7oz.) can Tuna fish
1 small can of peas
1 can Cream of Mushroom soup
1 can hot milk
Put alternate layers of potato chips, Tuna and peas in a buttered baking dish. Add milk to the soup and pour over ingredients in casserole. Bake 30 minutes at 350 degrees.
Serves 6
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2 C. tuna fish
2 C. celery, chopped
1/4 C. creamy horseradish
1 C. mayonaise
1 t. salt
Lettuce
Break tuna fish and combine in a cold bowl with clery, horseradish, salt and mayonaise, using a fork. Arrange individual servings on crisp lettuce. Garnish, if desired, with slices of hard-cooked eggs and a dash of paprika.
I thought this looked like a lot of horseradish, I’m not sure how it was prepared in the 50’s. I would recommend reducing the amount and slowly adding more if necessary.
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1 pkg noodles, cooked
1 can tuna fish, drained
1 can mixed vegetables
1 can mushroom soup
1 soup can of milk
Salt and Pepper
Mix soup and milk and add a little salt and pepper. Layer in a casserole dish starting with noodles, then tuna, vegetables and ending with noodles. Pour soup mixture over the top and bake.
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