Pineapple Tuna Casserole
1/2 lb. Bravo noodles, cooked and drained
1 7-ounce can of tuna
1 9-ounce can pineapple tidbits, drained
1/2 c. grated cheddar cheese
Salt and pepper
1 c. sweet or sour cream
1/4 c. sliced stuffed green olices
In a buttered casserole, lay alternately noodles, tuna fish, pineapple tidbits, olives and cheese. Season with salt and pepper. Pour cream over all. Bake for 20 minutes in a hot oven (400 degrees.) Maked 5 ot 6 servings.
Spanish Cream
From: Mrs. Helen O. Goodrich, Rochester, N.Y.
1 1/2 pints milk
3 eggs
1 t. vanilla
2/3 c. sugar
2 envelopes geletin
1/2 c. water
Place milk and sugar in double boiler. Cook 5 minutes. Beat yolks of eggs, add to milk and sugar mixture. Cook a few minutes. Add gelatin that has been dissolved in 1/2 c. water. Remove from fire. When nearly cool fold in 3 beaten egg whites and vanilla. Top with whipped cream when ready to serve or 1 cup whipped cream may be folded in at time of preparation. Has three layers when served.
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