Sunday Supper

Hello there,

Today I am going to share some retro recipies with you. Pip Lincolne, owner of the magical "Meet me at Mikes" came up with "Project Yellow Box" http://meetmeatmikes.blogspot.com/2010/08/project-yellow-box-by-pip.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+MeetMeAtMikes+%28meet+me+at+Mikes%29

She was asking if anyone else had one of these boxes and would like to join her in cooking some of the dishes from "The Australian Women's Weekly Recipe Card Library". It turned out that we have one that someone left behind in an old share house my husband Stephen once lived in, so I decided to come on board and cook a recipe every week.






The only thing I changed was olive oil in place of butter and I added some Greek herbs. Stephen and I loved it and it will become a regular in our house. The taste instantly transported me pack to the Progressive Dinner parties my mother's church put on occasionally in the 70's where everyone brought a plate to share. Here are some photos (some are a little bit blurry as I still have not got the hang of my camera phone) of how mine turned out last night and please forgive my ratty old kitchen.






There is a dish I use quite regularly from my childhood. My cousin Lillian used to make it for me when I came over as it was one of my favourites. My father is the youngest of nine and I did not come along until he was in his thirties. Most of his nieces and nephews felt more like my aunts and uncles than cousins as most of them had children around my age.

Curried Tuna

(You can also use prawns, salmon or chicken as I did for the one in the photo)

Ingredients:

3 tablespoons of butter or margarine
0.5 - 2 teaspoons of curry powder
3 level tablespoons of plain flour
1 cup of grated cheddar cheese
1 pint (600mils) of milk
1 dessertspoon of wholegrain mustard (or American)
1 teaspoon of lemon juice (or more according to taste)
1 425 gram tin of Tuna

Method

Melt butter or margerine in a saucepan then add the curry powder. Stir in plain flour and cook over low heat for two minutes. Stir in milk gradually, add the cheese, keep stirring till melted, smooth and the sauce starts to thicken. Next add the mustard and lemon juice. The tuna is added last and keep stirring until it is heated through.

I like to serve this with rice and steamed vegetables on the side.



I hope you have fun cooking and eating these meals.