I’d like to give a shout out to Rosalie Auel of Gilbert for giving me the inspiration for my recipe column this week. I sometimes find it difficult to come up with fresh ideas week after week, so I was happy to find her recipe for tuna chowder on my desk when in the office this past week.

Her recipe sent me on a quest for other tuna-based recipes, which were not quite as easy to find as I had thought. Being as our internet was down, I had to resort to leafing through my stack of recipe books and was happy that I could find enough to fill this column.

Some of the recipes seem to have the same basic ingredients, but there’s enough of a variation to make each one just a bit different.

One of my go-to snacks is a small can of tuna, drained, add some mayonnaise, dill relish, salt and pepper, and serve it with Nut Thin almond crackers. Nothing fancy, but easy and a good snack as I’m working.

As always, we appreciate any recipe submissions people care to share. You can send them to me at kirstenr@htfnews.us or send them by mail to Hometown Focus, 401 6th Ave. N., Suite 111, Virginia, MN, 55792. Even ideas for recipes are helpful—I can track some down if needed.

• 2 c. boiling water, salted • 1 large diced potato • 1/2 c. diced carrots and celery • 1 diced small onion • 1/4 c. butter • 1/4 c. flour • 2 c. milk • 3/4 lb. cheddar cheese • 1 can tuna

Add the potato, carrots, celery and onion to the boiling water. Simmer for 10 minutes. In a small heated kettle, blend in the butter and flour; add in the milk and stir until thickened. Add the cheese, then the cooked vegetables with liquid as well as the can of tuna.

Recipe by: Barb Pecka Cooking with Friends

• 2 (10 oz.) pkgs. frozen spinach, thawed • 2 Tbsp. chopped onion • 2 (6 oz.) cans tuna, drained • 6 hard-boiled eggs, sliced • 2 cans cream of mushroom soup • 1 c. sour cream • 1/4 c. melted margarine • 2 c. bread crumbs

Squeeze spinach to remove excess water. Spread in a buttered 9×13 pan. Sprinkle with onion, tuna, and sliced eggs. Mix the soup with sour cream. Pour over eggs and add bread crumbs on top. Pour melted margarine over all. Bake until hot, about 30 to 35 minutes at 350 degrees. (Yield: 8 – 10)

Recipe by: Ethel Saari Overby Soudan’s Recipe Roundup

• 1/2 pkg. macaroni or noodles • 1/2 c. chopped onion • 1/4 c. chopped green pepper • 3 Tbsp. fat • 2 Tbsp. flour • 1 1/4 c. milk • 1 can cream of chicken soup • 1 can flaked tuna

Cook macaroni, drain. Cook onion and green pepper in hot fat until tender. Add flour and blend. Add milk and cook over low heat until thickened, stirring constantly. Stir in soup. Add remaining ingredients and pour into a greased casserole. Bake at 350 degrees for 30 minutes. Note: Crushed potato chips make a nice topping. Add just before removing casserole from the oven.

• 2 cans mushroom soup • 1/2 c. water

• 1/2 c. chopped cashews • 1 large can tuna • 1 Tbsp. minced onion • 1 c. celery, diced • 1 (6 1/2 oz.) can Chinese noodles

Mix together and pour into greased casserole. Arrange a few reserved noodles on top. Bake for 1 hour at 350 degrees.

• 1 large can tuna, or 2 small • 1 can cream mushroom soup • 1 can cream celery soup • 1 can chow mien vegetables, drained • 1 c. drained peas • 1 large condensed milk • 1 c. diced celery • 1 onion, diced • 1 c. chow mien noodles

Mix all ingredients. Place in a 2-quart casserole dish. Bake at 350 degrees for 45 minutes. (Yield:12 servings)

Recipe by: Patricia Luber GFWC Centennial Cookbook

• 1 small can tuna or salmon • 1/2 lb. sharp cheese, grated (2 c.) • 1/4 c. minced onion • 1/4 c. pickle relish • 1/4 c. catsup • 1/4 c. salad dressing • 1 c. chopped celery • 1/2 tsp. salt • 1/4 tsp. pepper • 2 Tbsp. pimiento • 12 hamburger buns

Mix all ingredients together well. Fill hamburger buns. Wrap buns in foil if they are to be baked in the oven. Wrap in waxed paper if they are to be cooked in microwave. Bake in a 350-degree oven for 20 minutes or microwave on high 1 1/2 to 2 minutes, cooking 4 buns at a time.

Recipe by: Gladys Cordts GFWC Centennial Cookbook

• 1 (8 oz.) pkg. cream cheese, softened

• 2 Tbsp. chili sauce • 2 Tbsp. snipped parsley • 1 tsp. instant minced onion • 1/2 tsp. bottled hot pepper sauce • 1 (6 1/2 oz.) can tuna, drained

Blend all ingredients with a fork (do not use an electric mixer) until smooth. Pack ina2–4cupmoldorsmallbowl.;chill thoroughly. Unmold on serving plate. Decorate with sliced green olives and serve with assorted crackers.

Recipe by: Gaby Burse GFWC Centennial Cookbook

• 3 cans evaporated milk • 2 cans Mexican-style corn • 2 cans cream of asparagus soup • 2 large cans of white tuna in water • 1 c. shredded cheese of your choice • 1 Tbsp. margarine • 1 onion, chopped and sauteed • 1/2 gal. milk

Cook in double boiler all the ingredients after you have sauteed the onion in 1 tablespoon margarine. Do not over-cook. It will curdle if cooked over high heat. Use medium heat.

Fruit, Cheese, and Tuna Salad

Recipe by: Helen Walker GFWC Centennial Cookbook

• 1/2 c. mayonnaise • 1 c. dairy sour cream • 1 Tbsp. fresh lemon juice • 1/4 tsp. curry powder • 1/8 tsp. dried thyme • 1 (7 oz.) can tuna in water, drained and flaked • 2 c. Danish cheese, diced • 1 c. seedless grapes, halved • 1 c. fresh apple, diced, not peeled • 2 c. cooked, small macaroni

Blend together mayonnaise, sour cream, lemon juice and spices. Fold in remaining ingredients. Serve on lettuce leaves; decorate with small bunch of grapes and several slices of unpeeled apple.

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