Tag Archives: Priscilla Recipes

Priscilla grew up in Port Townsend and this little cookbook was sitting at the top of the pile. Bob mentioned seeing the Governor’s wife’s tuna casserole recipe and I knew I had to make it.

I do not like tuna and have suggested to Bob that if he wants to eat it, he should to go outside.

But I’m going to make this for fun and education! I bought all the stuff. Notice it doesn’t say what size can of tuna. I decided to go all in and bought a big one.

I will try to document the process and post on Sunday but if I run out of time it might be later in the week.

What’s not to love about this recipe? Super simple. US Forest Service notepad. Obviously well loved.

Here’s how I interpret the instructions:

Fry the onions first. Take onions up and put in hamburger; add 2 tablespoons of chili powder to the hamburger, mash in lard. Add 4 eggs beaten up; add 3/4 lb. of cheese, 1/2 cup tomato catsup. Add the onions, salt and pepper. Cook slowly until done.

After eating don’t breathe near an open flame for at least four hours!

We love blueberries in this house. Our favorite time of year is the first blueberries at the farmer’s market.

We freeze a bunch and eat them all winter long.

We planted 4 blueberries a year ago. They aren’t producing much yet but maybe next summer.

Mostly I’m including this because I love the recipe card.

I’ve come full circle on frosting.

As a kid I loved it. I remember my mom got birthday cakes with roses on them and if you were the birthday girl you for sure got a rose.

Then I went through a phase where frosting was gross. It depends on who made the cake.

Now I don’t mind a slab of frosting now and then.

There are a bunch of stroganoff recipes in Priscilla’s files. I have made stroganoff, but not this recipe, for my husband and can’t begin to describe the delighted look on his face when he comes through the door and sees that on the stove.

I wish I had the time and inclination to do more research. All these recollections are off the top of my head.

There was a particular moment in time when wok cooking became popular. I remember my mom getting a wok and bringing home an assortment of different utensils.

It’s hard to remember now that ethnic cooking was once an exotic thing to try. The ingredients weren’t always easy to get or required clever substitutions.

We didn’t have this cookbook at our house.

My mom got really good at wok cooking.

To this day I’m timid with heat and I never managed better than a giant dish of soggy vegetables.

I love this one because it’s simple and includes notes. I also love the classic cursive penmanship.

I don’t know how something made with so much butter and sugar couldn’t be good. You could pour it on anything.