Friday, August 19, 2005

Egg-Tuna Puff © 1953

7-oz can tuna
10-oz can cream of mushroom soup
1/4 green pepper
1/2 cup milk
4 eggs
1/2 teaspoon salt
1/4 teaspoon baking soda
Dash pepper

Start oven at 375º or moderate, grease a shallow, medium baking dish.

Drain tuna, break up with fork, mix with mushroom soup, chopped green pepper, milk. Pour into baking dish. Now mix up the Egg Puff: Separate eggs. Add salt to whites, beat until they stand in peaks. Beat yolks with soda and pepper until lemon-colored. Fold yolks with whites, pile on tuna mixture. Bake 45 minutes. Serves 4.


Blogger Terri said...

Have you made this? Does it really "puff"? Seems like something the kids might enjoy~

7:48 AM  
Blogger Kirkkitsch said...

I have actually made this. I like it almost as much as I do quiche. And yes, it really does puff, BUT you do have to make sure you separate the whites from the eggs. It didn't puff that great the first few times I made it, but once I got the hang of it, it did. Regardless, it always tasted delicious. ;) I like mine with a side of mustard, for dipping. I know how much you love mustard. Lol!

11:27 PM  

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