When my brother and I were little, Mom would take us to North Avenue beach in Chicago. That is, when she could scrape together the carfare, about 26 cents for the three of us both ways. We would leave about 10 a.m. and come home around 4 p.m.
Sometimes when we arrived home, the first thing we would do was cover our mother’s shoulders and face with Noxema. Mom was the fair-skinned one in the family, my brother and I just got darker and darker.
When we woke up in the morning, if Mom was already busy cutting up veggies and boiling Creamette noodles, we knew we were going to the beach. That way supper would be cooling in the fridge while we were frolicking on the beach. We would get home in time to get all cleaned up before Dad came home from work.
North Avenue Beach Tuna Salad
This is one of the few recipes I make that really doesn’t have true measurements.
Ingredients
One can of White Albacore Tuna.
Boil 2 cups of Creamette noodles according to package directions.
Chop 3 stalks of celery (some people like their veggie pieces large some small, you choose).
One green pepper, same chopping instructions.
One large jar of chopped pimento (drained).
Mix together.
Add Hellman’s Mayo … to your taste. We like it creamy.
Preparation
Mix again and put in the refrigerator until it is cooled.
Mom always served this with toast and sliced tomatoes on the side.
Hope you enjoy the beach while you have your salad.
