Baked Sardines in Buns
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
3 (3 1/4 oz.) cans bonelsess and skinless sardines
1 lb sharp cheddar cheese, grated
1 (8 oz.) can tomato sauce
1 tbsp Worcestershire sauce
2 tsp salt
1/2 tsp pepper
1/4 cp salad oil
1/2 cp chopped ripe olives
2 tbsp minced onions
1 cp finely cut celery
2 tbsp minced pimiento
12 burger buns
1 - Start oven at slow (300 degrees F.)
2 - Flake and mash sardines with fork.
3 - Combine sardines with cheese and remaining ingredients except buns.
4 - Split buns 3/4 way through.
5 - Fill with sardine mixture.
6 - Stand buns filled side up in large baking pan with cover.
7 - Cover and bake 30 minutes.
8 - Uncover and bake 10 minutes more.
9 - Serve hot.
Makes 12 servings.
Sardine mixture may be prepared ahead of time and kept in covered
glass bowl in refrigerator. Remove it from the refrigerator about 20
minutes before baking time. Buns may be split, heaped on a tray, cov-
ered with a towel and be ready for stuffing and baking--teenagers can
do the work themselves.
So good for a Friday-night school buffet supper. Better make twice as
many. Serve with hot chocolate and a choice of desserts, such as maple
ice cream with coconut frosted cupcakes or baked apples stuffed with
raisins and nuts and topped with whipped cream. And soft drinks, of