Tuna Fondue

Ingredients

• 5 slices of bread
• 3 eggs
• 1 7-ounce can tuna fish
• 2 cups milk
• 1/4 cup grated cheese
• Butter

Method

1. 1

   Cut crusts and cube bread.

2. 2

   Cover bottom of casserole with bread and add the drained tuna.

3. 3

   Sprinkle with cheese.

4. 4

   Add remaining cubes.

5. 5

   Beat eggs, add milk and salt.

6. 6

   Pour over the tuna layers and bake in 350° oven for one hour.

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 26. The excerpt below is the record exactly as published.

TUNA FONDUE 5 slices of bread 3 eges 1 7-ounce can tuna fish 2 cups milk 14 cup grated cheese 1 teaspoon salt Cut crusts and cube bread. Cover bottom of casserole with bread and add the drained tuna. Sprinkle with cheese. Add remaining cubes. Beat eggs, add milk and salt. Pour over the tuna layers and bake in 350° oven for one hour. Serve with mushroom sauce if desired. Serves 6-8. SuE S. PARKER (Mrs. Allen) NN 65 THE QUAKER COOK BOOK ET NG A Bae 8 oe ee Yah ee Oe Oe OE Cer ree ADDITIONAL RECIPES iors TH ed, ii : ents iS) ‘i PITT Tanieteaey Ti | SUE — . ; SS} ee Cookies BROWN SUGAR COOKIES 2 cups brown sugar 1 teaspoon vanilla 1 cup shortening Y2 teaspoon salt 2 eggs 2 teaspoons baking powder 2 tablespoons water 1 teaspoon soda 312 cups flour Cream sugar and shortening. Add well-beaten eggs with water and vanilla. Sift in other ingredients. Knead dough well. Roll thin and cut in small cakes. Bake in quick oven. AGNES PARSONS (Mrs. D. H.) MARVELOUS BROWNIES 12 cup butter

Cook this with the app: pantry check, scaling, and the assistant.