Mom made this fairly often in the 50's and 60's, but she left out the brown sugar, onions and cloves.She did add celery and sliced green olives after it was partially set. I have both of her BH & G red-checked and gold cookbooks with notes in the margins, and am making it tomorrow! Will report back!
I have high hopes for this soup. Made it today and pretty much stuck to the recipe, but added a few spices for personal preference.I had a big bowl about 5 hours ago and I'm still full!If I weren't testing the weight loss theory, I would add beef and potatoes or barley, and corn!
I've made this for 50 years, and it's just screams "comfort food" to me! Since Wondra Flour was invented, I make the white sauce according to the instructions on the Wondra shaker; once it's thickened to my tastes, I add the drained tuna.
I serve mine over Chinese noodles for that extra crunch!
I usually don't like to marinate a steak, but I had a 12 oz NY Strip on which I experimented. Ended up marinating for 44 hours, and then I broiled it for 10 minutes, flipped it and broiled for 4 more. After letting it rest under foil for 5 minutes, I was pleasantly surprised! Very moist and so tasty! I think I'll try the marinade on a boneless ribeye next time! And there WILL be a next time!
Made it exactly as the recipe stated, and after using my stick blender, it was smooth enough to eat with a spoon....it did take about 20 minutes to cook, but I’m at 6,000 feet so maybe altitude affects it.
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