My first photo on this blog...

This is my stove a 1950 Frigidaire model RM-60 electric range. It's been in the house since 1950, when it was purchased, replacing a 1938 magic chef model 3800. the old Magic Chef still lives inthe basement. I really need to get rid of that one, I could use the space!

Everything onthis old range works except the clock. The oven is unbelievably accurate, even after 55 years. If I set the oven to be at 350, it will get up to and stay at 350. period. it cooks well, especially after I've become accustomed to using it over the last 14 years. Ilike it, but would gladly trade it for a nice modern gas range or, preferably, a fabulous 1940's O'Keefe & Merritt Vintage Gas Range though I'd settle for a Wedgewood, or Chambers (like Rachael Ray's). Yeah, I know...Dream on...

Feta Dill Tuna cakes

I hate Tuna noodle casserole. With a vengance. And so I've always been leary of cooked tuna. But I really like these tuna cakes, though. They've got great flavor and texture and are pretty quick and easy to make. Another plus is that I get to use feta cheese, which I really like, but don't find too many things to use it in.
Give these a try. I like to use solid white tuna packed in water.

Feta Dill Tuna cakes
Ingredients:
2 cans Solid White Tuna, packed in water, DRAINED
1 Large egg
1 Tablespoon olive oil
8 to 10 saltine crackers, crushed fine
2 Tablespoons dried dill
2 green onions, chopped
4 Tablespoons (or more!) crumbled Feta cheese

Directions:
Mix all of the ingredients together in a bowl (get your hands into it!) .
Form into patties - I usually make 5 or 6. Don't make them too fat, but not too thin either.
Brown in olive oil over medium to medium-high heat.

We usually have these with a salad, creamed spinich, sometimes even with baked steak fries.

Enjoy