Wason, notably, was a war correspondent for CBS during World War 11, a time when discrimination against women reporters was common.
She authored 24 books, including Bride in the Kitchen and Cooking Without Cans.
If I wrote ‘cute,’
the title of this recipe would be “Day Before Payday Dinner.”
You need a small
casserole. The picture of the dish below
is in my ancient ceramic Corningware deal. I went on line to see if Corningware
was even around today (it is) but it is made in China,
not in Corning, NY.
Very inexpensive. I was amazed by the reviews.
I never even had a lid; evidently, now there are plastic lids and the
complaints were beaucoup. I don’t use this small 15-ounce (5X7) to cook a
casserole that needs covering or to store anything, so... An 8X8 glass Pyrex
works too.
2 tins sardines
Sardines can be stinky, even the expensive ones. I used Beach
Cliff in water, made by Bumble Bee
that vouches for their sustainability.
½ cup olive oil
1 cup sweet onions, chopped fine
1 (4-ounce) can Dromedary
pimentos or Trader Joe's fire- roasted red peppers, sliced small.
kosher salt
1.
To prep, rinse the sardines (in
tin) quickly, and drain. Drain the
pimentos and pat dry. Chop the onion.
2.
Put ¼ cup oil into the bottom of
the casserole. Spread out the chopped
onions over the oil.
3.
Arrange the sardines over the
onions, then arrange the pimientos over the sardines. Cover with ¼ cup olive oil. Sprinkle lightly with salt.
4.
Bake, uncovered in a 350 degree
oven for 30 minutes.
Wason writes: “Serve hot from the casserole with forks and
crusty bread to sop up the sauce. Astonishingly good. I hesitate to give servings for this, for once
I ate half the casserole all by myself. As an appetizer, it should serve 4 to
six.”
