September 8, 1955 Tuna Fish and Noodle Casserole, Best Banana Cake, Lemon Butter Frosting, Corn Relish

Tuna Fish and Noodle Casserole

1/2 pound uncooked noodles
1/4 c. butter
3 T. flour
1 1/2 c. milk
1/2 t. salt
Dash pepper
1 T. chopped onion
1/3 c. finely chopped green pepper
1 can tune fish (7-oz.)
2/3 c. crushed potato chips
1/2 c. sharp grated cheese

Cook noodles in boiling salted water until tender, (about 9 minutes). Drain. Melt butter in sauce pan. Add flour and blend. Add milk, salt, pepper, cook until thickened, stirring constantly. Add onion and green pepper. Arrange half of noodles in greased 2 quart casserole. Flake fish and arrange over noodles. Top with remaining noodles. Pour sauce over all, lifting noodles with a fork so sauce will cover noodles in bottom of casserole. Sprinkle with crushed potato chips and grated cheese. Bake at 350 degrees for 25 min.

Quickee: Use 1 can mushroom soup and 1/3 c. milk instead of sauce.

Best Banana Cake

"Keeps well -- good for lunch boxes"

2 c. flour
1 1/2 baking powder
1 t. soda
1 t. salt
1/2 c. Fluffo
1 1/2 c. sugar
1 t. vanilla
3 eggs
1/2 c. buttermilk
1 c. mashed bananas
Walnut halves, if desired

 Sift dry ingredients together. Cream shortening and sugar. Add vanilla. Beat in eggs one at a time. Beat until mixture is light and fluffy. Add buttermilk and bananas alternately with sifted dry ingredients. Blend until smooth. Spread in greased and floured 9 x 13 x 2 inch pan. Bake at 350 degrees for 40 minutes. When cool frost with Lemon Butter Frosting. Top each piece with walnut half if desired. THIS CAKE FREEZES WELL.

Lemon Butter Frosting

2 1/2 c. confectioners sugar
1/4 c. melted butter
2 t. grated lemon rind
2 t. lemon juice
1/4 t. vanilla
2 to 3 T. top milk or light cream

Combine all ingredients with enough milk or cream for easy spreading.

Corn Relish

6 large ears corn
1 pound tomatoes
2 cucumbers
2 green peppers
6 red peppers
2 c. sugar
1/4 c. salt
2 c. vinegar
1 c. water
1 t. tumeric
1 T. mustard seed
5 medium sized onions

Husk corn. Cur corn from cobs but do not scrape. Dip tomatoes in boiling water, rub skins off. Wash and peel cucumbers and onions and cut in eighths. Cut peppers in halves, remove stem ends, seeds and fibrous white portions. Put cucumber, onions and peppers through grinder, using medium knife. Put vegetables in large kettle, add remaining ingredients, bring to a boil, stirring until sugar is dissolved. Cook slowly over medium heat, 45 minutes. Pour into hot sterilized jars, seal immediately. Yield: 5 pints.