Toffee Almonds and Tuna Mornay

These recipes are in my mother's handwriting and are housed in a battered, blue plastic folder. They are transcribed here as part of the A-Z Challenge 2019. Each day in April a new letter of the alphabet and accompanying recipes are posted.

The almond tree near the house grew well and once they ripened we were set the task of huskng and shelling the almonds. Mum used to say we should whistle while we worked so that we could not eat the precious almonds. Pity some of us never learnt to whistle!

Toffee almonds

2 cups almonds

(shelled but not skinned)
1 cup sugar
½ cup water
1 teaspoon vinegar

Place in medium saucepan and stir over high heat

Keep stirring as it thickens (about 10 mins) and until it thins again & turns into toffee

Turn onto a greased tray & separate with two forks.

[ed. Try not to eat them all at once!]

---

Curried Tuna Mornay

This mornay with a dash of curry for flavour was a quick and easy meal for a large family, definitely not on my menu nowadays.

Make a sauce with 1 pint milk, 3 tablespoons plain flour & seasoning. 

Add heaped dessertspoon curry powder (blended) & 1 dessertspoon of lemon juice to the mixture.

Then add a large tin of tuna & a large tin sweetcorn.

Place in casserole [dish] and cover with crushed weetbix & grated cheese.

Brown in oven.

---