August 2, 1955 Green Noodle Casserole, Cottage Cheese Stuffed Tomatoes, Mrs. Guay's Wine Drops (Molasses Cookies), Ice Cream Sauces

Green Noodle Casserole

1.2 pound green noodles
1 7-oz. can tuna fish
1/2 pound sliced mushrooms or 6-oz. can
1/2 c. pimiento strips
1 t. salt
1/4 t. pepper
1/2 garlic salt
2 eggs
1/2 c. milk
1/4 c. Parmesan cheese
1/4 c. butter, melted

Cook green noodles in rapidly boiling water until tender. Drain and run cold water over them. Place noodles in large bowl, flake tune fish and add to noodles, mixing thoroughly. Saute mushrooms, if fresh, for about 5 minutes, add to noodles with pimiento strips and mix well. Beat eggs, combine with milk, add to noodles and tuna. Last add seasonings. Pour into well buttered 1 1/2 quart casserole and sprinkle tops with parmesan cheese. Drizzle butter over cheese. Bake at 350 degrees for 25 minutes.

Cottage Cheese Stuffed Tomatoes

6 large tomatoes
2 T. green peppers, diced
Salt and pepper to taste
1 pound creamed cottage cheese
1/2 c. chopped nuts
1 T. green onion, cut up

Wash tomatoes. Hollow out each tomato and remove pulp. Turn upside down to drain. Place in refrigerator to chill. Dice tomato pulp. Add to cottage cheese, also green peppers, onions and nuts. Place in refrigerator until ready to use. Fill with cottage cheese filling. Serve with crisp salad greens.

Mrs. Guay's Wine Drops (Molasses Cookies)

2 c. sugar
1 c. shortening
2 eggs
1 c. molasses
1 c. sweet milk
1 c. raisins
5 c. flour
2 t. soda
1 t. cinnamon
Pinch of salt
1/2 t. nutmeg
1/4 t. cloves

Cream sugar and shortening together. Add eggs and beat well, stir in molasses. Sift dry ingredients, add raisins to dry ingredients. Add dry ingredients alternately with sweet milk to egg mixture. Drop by spoonfuls onto lightly greased cookie sheet. Bake at 375 degrees for 8 to 10 minutes.

Mrs. Frank Guay sent this recipe. She obtained it from her mother who got it many years ago from an aunt. It's a good one. Hope you like it. Many thanks to Mrs. Guay.


YOU SCREAM, I SCREAM, WE ALL SCREAM FOR ICE CREAM -- Here's half a dozen wonderful sauces to make you SCREAM WITH DELIGHT.

Orange Sauce

1/4 c. butter
3/4 c. sugar
1 egg
1 1/2 t grated orange rind
1/3 c. orange juice
1/3 c. milk

Cream together butter and sugar. Stir in egg, well beaten, orange rind, orange juice and milk. Cook over hot water 10 to 15 minutes, stirring constantly. Cool. Yield: 1 1/2 cups.

Chocolate Crunch Sauce

2 1/2 sq unsweetened chocolate
1/2 c. milk
3/4 c. brown sugar
1/2 vanilla
1/4 c. crunchy peanut butter

Place in saucepan chocolate and milk. Cook over low heat, stirring constantly until chocolate is melted. Beat with rotary beater until smooth. Add brown sugar and bring to a boil. Add vanilla. Cool. Stir in peanut butter. Yield: 1 1/2 cups.

Mocha Butterscotch Sauce

2 T. instant coffee
1/2 c. brown sugar
1/2 c. water
1 c. light corn syrup
1/4 c. butter
1/8 t. salt

Combine all ingredients. Cook over low heat to soft ball stage, 236 degrees. Remove from heat, cool slightly, stir in:

1/3 c. light cream
1/2 t. vanilla

Yield: 1 3/4 cups

Chocolate Mint Sauce

1 c. minted chocolate wafers
2 T. honey
1/2 c. heavy cream

Melt chocolate in double boiler, stir in honey, add heavy cream gradually. Beat until smooth. Cook over hot water 5 minutes. Yield: 1 cup.

Hot Fudge Marshmallow Sauce

1/4 pound marshmallows
1/2 c. evaporated milk
3 sq. unsweetened chocolate
Dash salt
1 t. vanilla

Heat marshmallows in double boiler with milk until marshmallows dissolve, stirring occasionally. Add chocolate ans stir until smooth. Blend in salt and vanilla. Serve warm over ice cream. Yield: 1 1/2 cups.

Pineapple Mint Sauce

1 c. crushed pineapple
1/4 t. mint extract
2 drops green food coloring
1/2 c light corn syrup

Combine pineapple, extract and food coloring. Add corn syrup, blend well; chill. Makes 1 1/2 cups.