?

Log in

No account? Create an account
 
 
01 December 2004 @ 06:51 am
Mmmmmmmm....tuna.....  
It's the little things, ya know?

I just made myself as close an approximation to my father's tuna salad sandwich as I could.  (No seeds to be found in the house at all, nor is there any relish)  There's just something about those sensations from your childhood that always make you feel good, and the taste of dad's tuna salad sandwich definitely brings me back.

Some people scoff at the combination of tuna and hard boiled eggs, with some celery added for texture and mayo to hold it all together.  But I don't think there will come a day that I could turn it down.

Speaking of which, it seems to be time for seconds....
 
 
Current Music: -
 
 
 
some guy: frustration (bite cat)self on December 1st, 2004 08:55 pm (UTC)
Man. I always had to lock myself in my room when he made that. The whole house smelled of hard-boiled eggs for hours afterwards.

This reminds me, though, bdbdb keeps asking for the Bar-B-Cups recipe. Do you have that?

Me, I just want a heaping plate of our grandmother's macaroni and cheese.

But not this week -- I gained two pounds. (Stupid Thanksgiving. Stupid birthday cake. Grr!)
Idtechnomonkey on December 8th, 2004 01:25 am (UTC)
Bar-B-Cups
Strangely, I do. =)

Barbecups

Ingredients:

1 lb. ground beef

½ barbeque sauce

¼ c. finely chopped onion

1-2 tbsp. brown sugar

1 (10-oz.) can Hungry Jack Refrigerated Flaky Biscuits ®

½ c. shredded cheese


Directions:

Heat oven to 400º.

Grease 10 muffin cups.

Brown ground beef in large skillet.

Drain.

Stir in BBQ sauce, onion and brown sugar.

Cook I minute to blend flavors, stirring constantly.

Separate dough into 10 biscuits.

Place 1 biscuits in each greased muffin cup.

Firmly press in bottom and up sides, forming ¼ inch rim.

Spoon about ¼ cup of meat mixture into each biscuit-lined cup.

Sprinkle each with cheese.

Bake at 400º for 10-12 minutes or until edges of biscuits are golden brown.

Cool 1 minute.

Remove from pan.

Yield: 10
Idtechnomonkey on December 8th, 2004 01:31 am (UTC)
Mac N Cheese
I actually have the recipe for Nanny's macaroni and cheese too, but I have no idea how close it will taste to what we remember. See, Nanny didn't strictly go by the recipe - she went with the "add a pinch of salt until it tastes right" method. Which REALLY worked for her, but I don't know how recreatable it is...
some guy: south park (losing fight)self on December 8th, 2004 01:39 am (UTC)
It came out great the first few times I tried it, but later attempts ended up tasting like mustard.

Post anyway so there's a digital record to search for?
Idtechnomonkey on December 8th, 2004 04:52 am (UTC)
Nanny's Mac 'n' Cheese
1 lb. macaroni
l lb. sharp cheddar
2 c. cornflake crumbs
1 tbsp. dry mustard
3 tbsp. Worcester sauce
1 cube butter, cut in pieces
whole milk
salt


Boil macaroni in salted water. Drain and put back in pot. Add salt to taste, dry mustard, Worcester, most of the butter, and some of the cheese. Mix well.

Butter lasagne pan. Put one layer macaroni, rest of the cheese, layer of macaroni.

Rub together with your hands the cornflake crumbs and the rest of the butter. Use this to completely cover the macaroni. Pour whole milk over all -- almost to the top (about 2 inches short).

Bake at 350 one hour or until all milk is absorbed.
Nentikobe - a work in progressnentikobe on December 1st, 2004 09:06 pm (UTC)
it is the little things. Stuff like that is what gets me down here... the ingrediants are enough off that sometimes it doesn't taste quite right.

There's never been a spagetti like my grandma's -- we'd drive up to their house after driving from Texas and the whole place would smell like her sauce... then we'd be having a plate of it and settling into the routine there. Grandad would hang around the outskirts, change jingling when he put his hands in his pockets. There's a lot of things that take you back like that. Smells especially.
Myrasilverlily81 on December 3rd, 2004 03:46 am (UTC)
Although plenty of foods take me back, I had a big blast from the past that was food-free a few nights ago. I found a duffel bag full of my stuff that I'd cleared out of my first car when I sold it 4 years ago. The whole thing smelled like cinnamon, as did everything I owned in high school. It was pretty cool.
lindasings on December 7th, 2004 03:12 am (UTC)
Relish???
Dad's recipe didn't use relish. That was what made his tuna so great -- no relish!!
Idtechnomonkey on December 8th, 2004 01:33 am (UTC)
Huh.
Guess I'm mixing my memories. You're probably right - relish really wouldn't work with all the seeds and stuff Dad threw in. Doesn't change the sentiment, though - I miss his tuna salad.


Among other things.
Idtechnomonkey on January 17th, 2005 05:24 pm (UTC)
Seeds seeds and more seeds
Do you happen to remember some of the kinds of seeds Dad used in the tuna? I was at the store today looking at the aisle and realized I didn't have a clue....
Idtechnomonkey on December 12th, 2012 07:35 pm (UTC)
Mom's Tuna Noodle Casserole
6 oz. egg noodles (wide or extra wide), cooked*
1 small can of tuna, drained and flaked with a fork
1 can cream of mushroom soup
1/2 cup milk
1 cup frozen peas, cooked
1 cup grated sharp cheddar cheese
1 cup fresh bread crumbs cooked in 1 T. butter until slightly crisp** (Panko Noodles?)

1. Preheat oven to 350 degrees
2. In a large bowl, stir together first six ingredients until well combined.
3. Spread into a small greased casserole dish then sprinkle bread crumbs and parmesan cheese evenly over the top.
4. Bake uncovered in a preheated 350 degree oven for 30 minutes and serve warm.

Yield: four servings
Idtechnomonkey on December 12th, 2012 07:38 pm (UTC)
Matt's Pepperoni Casserole
Matt says:
There's nothing fancy about Pepperoni Casserole. It's a common sense recipe. Boil some rigatoni noodles, adding a little salt while you do it. Drain. Put it into a big bowl, add a bunch of cheddar and mozzarella cheese and pizza sauce (Joel note: and, ya know, pepperoni), and stir. If you want, you can also stir in hamburger meat, but you have to broil, chop up, and drain it separately first. Pour mixture into a baking pan, then sprinkle lots of mozzarella cheese on top. Bake in the oven until it seems to be done.

350 degrees, I think. Though it probably doesn't matter. You just want it to get hot, and the mozzarella on top to brown slightly.

For the pizza sauce, I think I used a Ragu cheese sauce or something. But any pizza sauce will work. Personally, I prefer it without chunks of tomatoes or onions or anything. I always look for smooth sauce.

Sorry, I don't mean cheese sauce, I mean cheese spaghetti sauce. Like this:
http://www.amazon.com/Ragu-Robusto-Cheese-Spaghetti-Sauce/dp/B005IG4JPS/ref=sr_1_3?ie=UTF8&qid=1355299694&sr=8-3&keywords=ragu+cheese+sauce
Idtechnomonkey on January 28th, 2018 06:56 pm (UTC)
Almost Better than Sex Cake
I recently asked Cariss for her ABTS Cake recipe. This was her response:




Here's what I remember...

Devils food cake mix. Make according to the package directions and bake in a 9x13 pan.

When it's done and still warm, poke a bunch of holes in it with the handle of a wooden spoon. Drizzle one can of sweetened condensed milk all over it and let it seep into the cake. Then, drizzle about half a jar of Mrs Cubbins Butterscotch topping over that.

THEN... once cool, spread pretty much an entire container of cool whip to frost it. Then drizzle more of the butterscotch over the cool whip and crush up about three heath bars and sprinkle those all over.

Voila... heart attack on a plate... er, I mean... (Almost) Better Than Sex Cake!