Cooking with Barbara
By BARBARA WALKER-HUFF

The 1950's were a great time! The War was over and no more rationing of gas, sugar , butter and many things we took for granted. We were teenagers during the War and early married in the 1950's.

My mother and grandmother never owned a recipe book, all recipes were handed down on a piece of paper or by word of mouth. The money was scarce so we had to make substitute many ingredients.

All my young friends and relatives would get together and swap recipes. We all had young children. One of our favorite recipes was Tuna Noodles Casserole, which was filling, cheap and easy. My children still like it, as it brings back memories of their childhood.
Tuna Noodle Casserole
7 Ounces uncooked elbow macaroni
2 Tablespoon Margarine
3/4 cup onion, chopped
1/2 cup celery, chopped
1/2 cup bell pepper

2 Tablespoon flour
1 Tsp. salt
1/2 Tsp. pepper
1 can Tuna in water, drained
1/2 cup Parmesan cheese

Preheat oven to 350 degrees Spray an 8 inch baking dish. Cook pasta until tender- Drain. Melt margarine, add onion and cook 1 minute. Add celery and bell pepper, cook 3 minutes. Sprinkle flour, salt and pepper over vegetables. Cook about 1 minute. Gradually add milk. Cook until thickened. Remove from heat and add tuna, pasta and cheese. Place in a baking dish. Bake 20 to 25 minutes.