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Page 4, The Bayfield Bulletin, Thursday January 12, 1966.
Home and The Housewife BRICKER'S
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SAYFIELD, ONT.
By Ruth E. Hayman
3
With the New Year, one of the
housewives resolutions is to get
out of the old rut and try new
atecipes, which she has cut out
and stached way for future refer-
ence, however instead of taking
time to go through those piles or
old recipes, perhaps you would
like to try one main course recipe
and a dessert one.
Both these recipes I tried out
at the beginning of a New Year
and liked , introducing them into
the menus at the Inn.
The first one is a luncheon
dish, which I have served a num-
bers of times at Sunday Morning
Brunch.
TUNA CORN BREAD PIE
12 thin lemon slices
1 large tin of tuna
1/2 cup fresh bread crumbs
2 tbsp. minced onion
2 eggs beaten
1 - 101/2 oz. can condensed cream
of mushroom soup, undiluted
1 recipe of corn bread
snipped parsley
About 45 minutes before serving
Arrange lemon slices on bottom of
lightly greased 10 inch pie plate.
Drain. then flake. tuna: blend
well with bread crumbs, onion,
eggs and soup. Spoon into pie
plate over lemon slices.
Heat oven to 400 F. Prepare
corn-muffin batter or use mix
and then spoon gently over tuna
mixture until level with inner
edge of pie plate rim, turn any
excess into a custard cup. Bake
pie 30 minutes, or until golden.
Let cool 10 minutes.
Loosen sides of pie with spatula,
and invert serving dish on top of
Pie, then invert both, unmolding
pie, bottom side up. Sprinkle
with snipped parsley. it
seems to taste better when it is
turned upside down like a pine-
apple upsidedown cake.
The dessert is simple but very
good after a heavy meal and a
treat for chocolate lovers.
Chocolate Ice Cream Bon Bons.
Scoop chocolate ice cream into
balls and roll balls in fine
chocolate biscuit crumbs, place
on pan and put in freezer to be
used at any time. Serve with
Creamy Chocolate Sauce.
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