May 3, 1955 Tuna Stuffed Eggs on Rice, Curry Sauce, Banana Bars

Tuna Stuffed Eggs on Rice

(Here is a delicious luncheon dish -- nice enough for your guests -- wonderful for a Friday Special for your family or for any day for that matter.)

3 c. cooked rice
3 T. butter
6 hard cooked eggs 1/3 c. grated tune fish
1/3 c. mayonnaise
1/2 t. salt

Place rice in well greased  casserole (a 1 1/2 qt. round pyrex cake dish is perfect). Dot with butter. Cut eggs in half lengthwise and remove yolks. Mash yolks, mix with tuna, mayonnaise and salt. Fill egg whites with this mixture, arrange on top of rice. Top with curry sauce and bake at 325 degrees for 15 minutes.

Curry Sauce

1/4 c. butter
1/4 c. flour
1 t. salt
1/2 t. curry powder
2 c. milk

Melt butter, blend in flour, salt and curry powder. Add milk gradually and cook until thickened, stirring constantly. Pour over stuffed eggs. Garnish with a dash of paprika if desired. Serves 6.

Banana Bars

2 c. flour
2 t. baking powder
1/2 t. salt
1/4 c. shortening (Fluffo)
2 eggs
1 c. mashed bananas (3 medium)
1/2 t. lemon extract
1/2 t. vanilla
1/2 c. chopped nuts
Confectioners sugar icing, lemon, orange, or vanilla

Sift together flour, baking powder and salt. Cream together Fluffo and sugar; add eggs, beating well. Add dry ingredients alternately with mashed bananas. Add flavoring extracts and nuts, beat well. Spread batter in greased pan 8 x 13. Bake 350 degrees for 30 minutes. While still warm, apply thin frosting. When cool, cut into bars.