16
D I S T I N C T LY M O N TA N A M A G A Z I N E • S P R I N G 2 0 2 6
T H E T R E A S U R E S T A T E T A B L E
E P I S C O PA L C U I S I N E E P I S C O PA L C U I S I N E
S E A F O O D P U F F S E A F O O D P U F F
W
E CONTINUE TO SCOUR MONTANA'S
VINTAGE COOKBOOKS FOR FORGOT-
TEN DISHES OF YESTERYEAR. These were
gathered, as were so many of the state's
most interesting and daring culinary com-
positions, in a church cookbook—in this
case, Episcopal Cuisine, compiled
in 1983 by the Junior Cathedral
Guild of St. Peter's Episcopal
Cathedral in Helena, Montana.
We include these here both
with a soupçon of winking
humor, and with a great big
ladle of unfeigned nostalgia
for the kinds of food our par-
ents and grandparents used
to prepare with love—and into
which we would tuck happily,
brandishing knife and fork.
The recipes are reproduced
exactly as written.
TEMPERATURE: 325°F oven
CONTRIBUTOR: Leah Brickett
INSTRUCTIONS
In bowl dice half the bread and add tuna, mayonnaise, onion and celery. Spread in 8x14 baking dish. Cover with
remaining slices of bread (uncut). Beat eggs and milk, pour over mixture and refrigerate a few hours or overnight.
When ready to bake spread on undiluted soup. Sprinkle with grated cheese and enough paprika to make top really
red. Bake 1
1
/
4
hours.
INGREDIENTS
• 8 slices bread
• 1 can tuna (crab or shrimp)
• 1 cup mayonnaise
• 1 small onion, chopped
• 1 cup celery, chopped
• 2 cups milk
• 4 eggs
• 1 can cream mushroom soup
• Grated cheese
• Paprika
WE INCLUDE THESE HERE BOTH WITH A SOUPÇON OF WINKING HUMOR,
AND WITH A GREAT BIG LADLE OF UNFEIGNED NOSTALGIA FOR THE KINDS OF FOOD
OUR PARENTS AND GRANDPARENTS USED TO PREPARE WITH LOVE—AND INTO WHICH
WE WOULD TUCK HAPPILY, BRANDISHING KNIFE AND FORK.
