I was browsing through a recent culinary periodical when I ran across an article on how prohibition brought Angostura bitters into the kitchen and it mentioned a cookbook with a recipe for tunanoodle dinner. My curiosity hooked me and I
had to see this gem from 1964. In no way is this to be considered vouching or reccommending this recipe, I will leave that up to individuals. Your mileage may vary. I was merely a happy victim of my own nosiness. Shades of The Rocky Horror Picture Show: Let's Do the Time Warp Again
The Secret of Better Taste / The Angostura Cook Book
TUNANOODLE DINNER
1/2 pound medium wide noodles
1 package (3-oz.)
cream cheese
3 tablespoons cream
3 tablespoons butter
3 tablespoons flour
1/4 cup cream
1 1/2 cups milk
2 teaspoons Angostura
1/4 teaspoon salt
Pepper
1 can (7-oz.) tuna
Procedure:
Break noodles into small pieces. Drop into boiling salted water and cook until tender according to package directions. Using fork, work softened
cream cheese and 3 tablespoons cream in bowl until it is creamy. Add 1 teaspoon An-gostura. When noodles are done, drain in colander and stir in cream cheese mixture. Place in casserole or pack in ring mold and keep warm in oven. Mean-time, melt butter in saucepan, stir in flour until well blended. Add cream and milk gradually, stir-ring constantly until mixture is smooth and thick. Add 1 teaspoon Angostura, salt, pepper. Fold in flaked tuna. Serve tuna over noodles.
Yield: 6 servings.