Fish On Friday

This a vintage recipe from my 8th grade homemaking class. I wonder if homemaking is still taught the same way now. I doubt it.

There was a huge room filled with sewing machines, and another room with a lot of complete small kitchens, and in between was a beautiful dining room where we learned to set the table correctly, create a beautiful centerpiece, and be a good hostess to our dinner guests.

Our teacher's name was Mrs. George, and she was young, pretty, and a stern taskmaster. She was a good teacher. I've never forgotten the lessons she taught.

This is one of the recipes we learned to make in our cute little kitchens. The cashews, chow mein noodles and mandarin oranges make this dish bearable. I'm not a fan of canned tuna, but hey it's Lent, so this will be dinner tonight, served with peas or green beans.

Chopstick Cha Cha

1 T butter
¼ C chopped green onion
1 C sliced celery
1 can (10 ¾ oz) cream of mushroom soup, undiluted
2 C chow mein noodles, divided use
1 (7 oz) can tuna, drained
½ C cashews, toasted
¼ C water
1 (11 oz) can mandarin orange sections, drained

Preheat oven to 350°F. In a heated pan, melt butter over medium heat and saute green onions for 1 minute. Add celery and continue sauteing for 3 minutes. Add soup, half of the chow mein noodles, tuna, cashews and water; mix well. Spoon into an 8” baking dish and sprinkle remaining noodles on top. Bake for 15 minutes or until bubbly. Garnish with mandarin orange sections. Makes 4 servings.