12 February, 1983

Tuna Florentine

I clipped this casserole recipe from a 1980's home magazine.

Chicken of the Sea® Tuna Florentine
Makes 6 servings
2 (10-oz) pkgs frozen chopped spinach, thawed
2 Tbsp instant minced onion
1 (12.5-oz) can tuna, drained
6 hard cooked eggs, sliced
2 (10.75-oz) condensed cream of mushroom soup
1 cup (1/2 pint) sour cream
Salt and pepper to taste
1/4 cup melted butter
2 cups soft bread crumbs (about 4 slices)


Directions
Pre-heat oven to 350ºF. Squeeze spinach to remove excess liquid.

Spread spinach evenly in a greased 2.5-Quart casserole; sprinkle with onion, tuna, and eggs.

Mix soup and sour cream; pour mixture evenly over eggs.

Mix melted butter and bread crumbs; sprinkle evenly over top of casserole. Bake until golden brown and bubbly, about 30-35 minutes.


You might like:
Pasta and Tuna

01 February, 1983

Dianne's Strawberry Cake and Frosting

This cake is both delicious and pretty. With frozen strawberries readily available, you can enjoy this fresh flavor year round.  This recipe uses the boxes of strawberries in syrup. 


Dianne's Strawberry Cake ingredients
Makes 1 Bundt cake
About 12 to 16 slices
Cake
1 (18.25-oz) box Duncan Hines white cake mix (or Pillsbury Plus)
1 (3-oz) box Strawberry Jell-O
1 cup vegetable oil
4 eggs
1/4 cup All-Purpose Flour
1 cup mashed strawberries (start with 1-2 boxes of frozen strawberries in syrup, thawed)
Strawberry Frosting (below)

Frosting
1 cup confectioners' sugar
1/2 of one (3-oz) pkg cream cheese, softened
1-1/2 Tbsp butter, softened
1/3 cup mashed strawberries (from 10-oz pkg frozen strawberries in syrup, thawed)

Optional garnish
A few whole fresh strawberries
Freshly sliced strawberries


Notes:  Use the extra strawberries from the cake in the frosting, or another time on ice cream. There is enough frosting for one bundt cake or one 8-inch two layer cake.


Directions
Preheat oven to 300ºF.

In a large bowl, combine all ingredients and beat at medium speed for about 4 minutes, or until smooth.

Pour into well greased and floured Bundt pan or two round cake pans.

Bake for 50 minutes, or until a wooden pick inserted in the center comes out clean. Cool completely before frosting.

For frosting, mix well all frosting ingredients. Drip over cooled cake. Garnish with fresh strawberries, if desired.


You might like: