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Cooking with Cathie

Cathie Campbell

(Updated: Thursday, January 21, 2010, 9:38 AM)

Even though I occasionally get rid of some cookbooks just to keep my collection manageable, there is one small, modest-looking one that I will always treasure. It was created in 1963 by the Catholic Ladies Aid Society Inc., St. Mary's Church, Gilroy, Calif. Note: The church changed "Mary's" to "Mary" now, but I am stating what my old cookbook says.

Savory Tuna Loaf

From Mrs. Ida Camino.

• 1 egg, slightly beaten
• 1 cup evaporated milk
• 2 cups soft bread crumbs
• Salt and pepper to taste
• 1/3 cup onion, finely chopped
• 1/4 cup celery, finely chopped
• 1 tblsp. parsley, chopped
• 1 tblsp. pimento, finely chopped
• 3 cans (6 1/2 - or 7-oz. each) tuna, drained and flaked

1. Preheat oven to 350. Combine egg, evaporated milk, bread crumbs, salt and pepper in a large bowl; mix thoroughly.
2. Mix onion, celery, parsley, pimento and tuna into first mixture. Turn into foil-lined loaf pan (about 31/2 -by-71/2 -by 21/2 -inch or similar size).
3. Bake in preheated oven for 45 minutes. Lift out of pan, remove foil and serve with creamed pea sauce. Makes 6 servings.

Creamed Pea Sauce

I like to add the tuna right to the sauce and serve over toast. My mom and I used to like this a lot (still do).

• 1 can (16-oz.) peas
• Milk
• 3 tblsps. butter
• 3 tblsps. flour
• 1/2 tsp. salt
• 1/4 tsp. Tabasco sauce
• 1 can (16-oz.) peas
• 1 tblsp. parsley, chopped

1. Drain peas. saving liquid from can. Measure liquid, adding enough milk to make 11/2 cups.
2. Melt butter in saucepan. Add flour and salt; whisk or stir to a smooth paste. Gradually add reserved liquid and Tabasco sauce. Cook, stirring constantly, until mixture thickens and comes to a boil.
3. Add peas and chopped parsley; reheat if necessary and serve over tuna loaf.

Eggplant Parmesan

From Marian Filice. Note: I don't like to peel eggplant, but of course it's your choice. Also, I think it would be better to slice the garlic clove in half, then remove from oil before adding the eggplant.

• 1/4 grated Parmesan cheese
• 1/4 large mozzarella cheese (I take this to mean one-fourth of a large ball, but I would use more), sliced
• 1 egg, slightly beaten
• 1/4 cup dry white wine
• 1 cup cracker crumbs (I sometimes find these hard to locate, so I just crush saltines)
• 1 garlic clove (come on, you know you want more than that)
• 1 large eggplant
• 1/4 cup olive oil
• 2 cups canned tomato sauce
• 2 tblsps. minced parsley
• 1/4 tsp. basil, dry
• 1/4 tsp. oregano, dry
• 1 bay leaf, torn in half
• 1 tsp. salt

1. Pare eggplant and cut crosswise into 1/4 -inch slices. Beat egg with wine. Dip eggplant in egg/wine mixture, then dip them in cracker crumbs to coat.
2. Saute garlic in oil for 5 minutes (don't allow to burn). Add eggplant and saute for 10 minutes (or until golden brown), having turned slices once. Remove eggplant and keep hot. Leave oil in the skillet.
3. Add tomato sauce, parsley, basil, oregano, bay leaf and salt to remaining oil in skillet and simmer for 15 minutes, stirring often.
4. In a baking dish, arrange alternate layers of eggplant, Parmesan cheese and the mozzarella cheese; cover with sauce. Bake at 350 about 30 minutes. Makes 6 servings.