* Exported from MasterCook * "Grilled" Glazed Tuna Steaks Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup dry sherry 1 tablespoon minced gingerroot 1 tablespoon low sodium soy sauce 1 teaspoon honey 10 milliliters garlic minced 1 pound tuna steaks cut into 4 Combine Sherry, Gingerroot, Soy Sauce, Honey & Garlic in A 1 Cup Glass Measure. Microwave Uncovered At High 1 Min. OR Until Mixture Boils. Cool Slightly. Place Tuna in An 11 X 7 X 1 1/2 in. Baking Dish. Pour Marinade over tuna. Cover & Chill 2 Hours. Remove Tuna From Marinade, Reserving Marinade. Preheat A 10 Inch. Browning Skillet At High For 8 Min. Arrange Tuna On Hot Browning Skillet With Thickest Portions To The Outside. Microwave Uncovered At High For 2 Min. Turn Steaks Over & Baste With Marinade. Microwave At High For 1 1/2 To 2 Min. Let Stand Covered 2 Min. Serve Immediately With Warm Marinade. (May Also Grill Outdoors.) - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Baked Catfish Fillets With Horseradish Sauce Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds catfish fillets 1 tablespoon lemon juice egg whites 2 tablespoons sour cream 1 tablespoon grated onion 1 clove garlic 1/4 teaspoon dry mustard 1/4 teaspoon white pepper 2 tablespoons butter or margarine 2 tablespoons flour 1 cup milk 4 teaspoons prepared horseradish Arrange fish on baking pan sprayed with nonstick cooking spray. Sprinkle with lemon juice. In small bowl beat egg whites until soft peaks form. Fold in sour cream, onion, garlic, mustard and 1/8 teaspoon white pepper. Spoon some of mixture on top of each fillet. Bake at 375F for 20 minutes or until fish is opaque or skewer glides easily through flesh. Meanwhile in small saucepan melt butter. Blend in flour until smooth. Stir in milk, horseradish and remaining 1/8 teaspoon white pepper. Cook and stir over medium heat until mixture is bubbly and slightly thickened. Serve over fish. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Baked Flounder In Wine Sauce Recipe By : Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pounds Flounder Fillets -- fresh or frozen 1 1/2 Teaspoons Salt 1 Dash Pepper 3 Tomatoes -- sliced 1/2 Teaspoon Salt 1 Dash Pepper 2 Tablespoons Butter -- melted 2 Tablespoons Flour 1/2 Cup Skim Milk 1/2 Cup Dry White Wine 1/2 Teaspoon Basil -- crushed Chopped Parsley Thaw frozen fillets. Skin fillets. Sprinkle on both sides with salt and pepper. Place fillets in a single layer in a greased baking dish, 12x8x2 inches. Arrange tomatoes over top of fillets. Sprinkle with salt and pepper. Blend flour into butter. Add milk gradually and cook until tick and smooth, stirring constantly. Remove from heat and stir in wine and basil. Pour sauce over top of tomatoes. Bake in a moderate oven, 350 degrees, for 25 to 30 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Acbyron's Tuna Cakes Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup celery -- chopped 3/4 cup onion -- chopped 2 tablespoons cream cheese 2 teaspoons lemon juice 1/8 teaspoon red pepper 1/3 cup breadcrumbs 1 teaspoon dried dill 1 can tuna -- in water 8 ounce can) 1 egg white -----dill tartar sauce----- 2 tablespoons mayonnaise 1 tablespoon plain yogurt 1 tablespoon onion -- chopped 1 tablespoon cucumber -- chopped 1 teaspoon dill -- dried 1 teaspoon lemon juice Coat skillet with cooking spray, heat over medium high heat. Saute celery and onion til tender. Place in a bowl with cream cheese and lemon juice and red pepper. Add breadcrumbs and dried dill, tuna and egg white. Divide into 8 equal portions. In a skillet over medium high heat, cook 4 cakes, 2 minutes on each side. Repeat at remaining 4 cakes. Combine sauce in small bowl. Serve with tuna cakes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * "Stedda" Tuna Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 celery stalk 1 large carrot -- peeled 2 tablespoons onion -- minced 1 tablespoon green onion -- minced 1/2 cup fresh parsley -- chopped 1/4 cup fresh dill -- chopped -- or-- 2 tablespoons dried dill 1 cup thick tahini 1/3 cup lemon juice 2 tablespoons soy sauce 2 teaspoons kelp powder In a food processor or by hand, chop celery, carrot, onion and green onion, parsley and dill until fine. Transfer into a medium bowl and set aside. By hand or in a food processor or blender, puree the tahini, lemon juice and soy sauce with 1/2 boiling water. Add tahini mixture to chopped vegetables. Thoroughly combine by briskly beating with a fork. Add a little water, if mixture is too thick, then add kelp powder. Yields 2 cups. NOTE: Thick tahini like peanut butter is preferable. If you can only get the watery variety, cut down on the water you add. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Baked Red Snapper Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Pounds Red Snapper -- dressed 1 1/2 Teaspoons Salt Sour Cream Stuffing -- see Recipe 2 Tablespoons Oil Thaw frozen fish. Clean, wash and dry fish. Sprinkle inside and out with salt. Stuff fish loosely. Close opening with small skewers or toothpicks. Place fish in well greased baking pan. Brush with fat. Place fish in moderate oven, 350 degrees, for 40 to 60 minutes or until fish flakes easily when tested with a fork. Baste occasionally with fat. Remove skewers. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Batter-Dipped Fish Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Eggs 2/3 Cup Milk 1 Cup Flour -- sifted 1 Teaspoon Baking Powder 1/2 Teaspoon Salt 2 Tablespoons Vegetable Oil 2 Pounds Fish Fillets Beat eggs in small bowl 1 minute. Add milk and beat 1 minute more. Sift flour, baking powder and salt together; add to milk mixture. Add oil and beat until blended. Dip fish into batter; allow to drain slightly. Fry in oil preheated. Drain on paper towels. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Baked Tuna Stuffed Potatoes Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 large baking potatoes 2 tablespoons oleo 2 cans tuna; (7 oz.) -- drained 1 tablespoon onion -- grated 1 tablespoon parsley -- chopped 1 can cheddar cheese soup 1/4 teaspoon paprika 2 drops tabasco sauce 1/4 teaspoon salt 4 slices american cheese -- halved Wash potatoes and rub skins all over with oleo. Prick with fork. Bake on oven rack in preheated 400 F. oven for 1 1/2 hrs. or until tender. Combine tuna onion, parsley, soup, paprika, Tabasco sauce and salt. Toss with fork to break up tuna and blend well. Remove 1" slice from top of each potato. Scoop out inside of potatoes, leaving shell. Add potatoes to tuna mixture, tossing to mix well. Spoon lightly into potato shells, mounding high. Top each with 1/2 slice of cheese. Return to oven until cheese melts. Serves 8. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fillet Of Soul With Champagne Recipe By : The Times Magazine, Nov. 13, 1978 Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 tablespoons butter 12 sole fillets -- thick salt pepper 1 small onion -- finely chopped 1 1/2 cups champagne 6 tablespoons cream -- fresh 4 egg yolks Put 1 or 2 tablespoons butter in a large, flat skillet or heatproof baking dish. Melt. Add fillets of sole. Sprinkle with salt, pepper and onion. Pour in champagne. Bring slowly to a boil. Reduce heat and simmer gently for 6 to 8 minutes or until tender. When cooked, remove fillets from broth very carefully, using a wide spatula. Try not to break fillets. Place fillets in serving dish and keep warm in a low oven. Put remaining butter in pan with cooking liquid. Melt. Use a wire whisk or wooden spoon to mix the cream and egg yolks together. Then blend into the butter mixture, stirring constantly. Heat sauce but do not boil. Pour over warm fillets and serve. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fillet Of Fish A L'orange Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 small chopped green onions 1/2 pound fresh mushrooms, sliced 1 pound flounder 1/4 teaspoon salt & pepper 1/2 teaspoon dried whole italian seasoning mix 2 tablespoons olive oil 1/4 teaspoon soy sauce 1/2 cup white wine 1/4 cup orange juice 3 tablespoons curacao liqueur 1 paprika 2 tablespoons minced parsley Layer half of each of green onions and mushrooms in a greased 9-inch baking dish. Add fish, and sprinkle with salt, pepper and Italian seasoning. add remaining onions and mushrooms. Combine olive oil and next 4 ingredients, pour over vegetables and fish. Cover and bake at 350 for 40 minutes or until fish is opaque. Sprinkle with paprika and parsley. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fettuccine With Tuna Sauce Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 red onion; md -- sliced 1 garlic clove -- minced 1/2 cup regular margarine 6 1/2 ounces tuna in water; drain -- flake 1/4 teaspoon black pepper 8 ounces fettuccine; cooked -- drained 3 cups red leaf lettuce -- torn In a medium skillet, over medium heat, cook the onion and garlic in the margarine for 2 minutes. Add the tuna and pepper; cook and stir for an additional 2 minutes more. In a large bowl, toss the hot fettuccine with the tuna sauce and lettuce until well mixed. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fast Cat Broil Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds skinless catfish fillets -- or other fish -- fillets 1/4 cup garlic French dressing 3 tablespoons soy sauce 3/4 teaspoon ground ginger Lime slices Thaw frozen fillets. Place fillets in a single layer, skinned side down, on a bake and serve platter, 16x10 inches. Combine French dressing, soy sauce and ginger. Pour sauce over fillets and let stand 10 minutes. Broil about 4" from source of heat for 10 to 15 minutes or until fillets flake easily when tested with a fork. Baste once during broiling with sauce in pan. Garnish with lime slices. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Dilly Trout Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds pan-dressed trout or other small -- fresh or frozen -- pan-dressed fish 1 1/2 teaspoons salt 1/4 teaspoon pepper 1/2 cup butter or margarine 2 tablespoons dill weed 3 tablespoons lemon juice Thaw frozen fish. Clean, wash, and dry fish. Cut fish almost through lengthwise and spread open. Sprinkle with salt and pepper. Melt butter in a 10" fry pan. Add dill weed. Place fish in a single layer, flesh side down, in the hot dill butter. Fry at moderate heat for 2 to 3 minutes. Turn carefully. Fry 2 to 3 minutes longer or until fish flake easily when tested with a fork. Place fish on a warm serving platter. Keep warm. When all the fish have been fried, turn heat very low and stir in lemon juice. Pour sauce over fish. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Deep-fat Fried Fish Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds fish fillets 6 tablespoons fresh lemon juice 1 medium onion -- grated 1 cup unsifted flour -- all-purpose 1 teaspoon salt 1 teaspoon paprika 1/4 teaspoon pepper Beer Batter: 1 cup unsifted flour -- all-purpose 1 tablespoon salt 1 tablespoon paprika 12 ounces beer salad oil -- for frying Place fish in lemon juice, sprinkle with grated onion and marinate for 30 minutes. Combine flour, salt, paprika and pepper. In the medium bowl combine ingredients for beer batter; stir with wire whisk until light and frothy. Dredge fish in flour mixture then coat in beer batter. Deep fry in salad oil at 375 degrees until brown and crisp. Remove with slotted spoon. Drain on paper towels. Serve immediately. Makes 4 to 6 servings. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Creamed Tuna & Peas/English Muffins Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 3 tablespoons all-purpose flour 1/8 teaspoon salt -- optional 1 dash white pepper to taste 1 bay leaf 2 cups skim milk 1 teaspoon dry sherry -- optional 10 ounces frozen peas -- 1 package 12 1/2 ounces tuna, canned -- water packed drained and rinsed 4 whole-grained english muffins -- split and lightly toasted In a small saucepan, heat oil over medium heat. Add flour, salt, pepper and bay leaf, stirring constantly, 1 minute. Gradually add milk and sherry, stirring constantly, until mixture thickens, 2 to 3 minutes. Remove from heat and discard bay leaf. Meanwhile, cook peas half as long as stated on the package; drain. Flake tuna with a fork. Add peas and tuna to sauce and mix well. Heat thoroughly. Place 3/4 cup mixture over each split English muffin and serve immediately. Nutrient Analysis: Calories 410.05 kcal; Protein 35.33gm; Carbohydrate 43.01gm; Total Fat 11.33gm; Saturated 1.82gm; Polyunsaturated 5.61; Monounsaturated 3.16 3.16gm; Cholesterol 58.42mg; Sodium 357.93gm; - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Creamed Tuna Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter or margarine 1/4 cup flour 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups milk 1 can tuna fish (drained) 1. To make white sauce; melt butter, blend in flour, salt and pepper. Mix until smooth. Gradually stir in milk and heat while stirring constantly. Heat until mixture boils and thickens. 2. To sauce add drained tuna fish. Stir until well mixed and thoroughly heated. Serve over mashed potatoes, rice, toast, etc, with vegetables if desired. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Grilled Salmon & Cheddar Sandwiches Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound salmon; 1 cn 1 teaspoon onion; grated 10 ounces cheddar; md, * 1 teaspoon lemon juice 1/4 cup mayonnaise * Slice the Cheddar Cheese into 4 slices of 2 1/2 ozs each. Mix the salmon with the onion, lemon juice, and mayonnaise. Spread the mixture on thick slices of French bread and top with a slice of cheddar cheese. Add a top slice of bread and butter both sides of the sandwich generously. Grill until brown, then turn and brown the other side, and the cheese is melted. Serve hot. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Grilled Salmon Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium salmon steaks 1/3 cup olive oil 1 cloves garlic, crushed 1/2 cup chopped parsley 1/4 teaspoon dried dill weed 1 teaspoon salt 1 cup fine dry bread crumbs 1/4 cup butter or marg., softened Place salmon on well-greased broiler pan. Combine and blend oil, garlic, parsley, dill weed and salt in blender. Stir in bread crumbs and set aside. Brush steaks with butter. Broil about 4 inches from heat 8 minutes or until fish flakes easily when tested with fork. Spread about 2 tablespoons garlic mixture on each salmon steak. Return to broiler and broil 1 or 2 minutes or until lightly browned. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Good Habit Tuna Melt Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup drained, flaked -- water-packed tuna 1 tablespoon diced celery and red onion 1 tablespoon diet mayonnaise 3/4 teaspoon prepared mustard 1 dash oregano salt and pepper to taste 1 slice whole grain bread 1 ounce sliced low-fat mozzarella cheese 1. Preheat broiler. 2. In small bowl combine tuna, celery, red onion, mayonnaise and mustard. 3. Add seasonings. Mix well. 4. Toast bread and spread with tuna mixture. Top with cheese. (If desired, cut into narrow slices and weave) 5. Broil until tuna is hot and cheese has melted. DEAL-A-MEAL CARDS USED: 1 Bread 2 Meat 1 Fat 225 Calories - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Furled Fillets Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh or frozen fish fillets Salt Pepper 1 package cornbread stuffing 1 tablespoon melted butter 1 tablespoon lemon juice -- freshly squeezed Paprika 1 can shrimp soup -- (10 1/2 oz.) 1 can sweet peas -- drained ( 8 1/2 -- oz.) 1/4 cup chopped pimiento -- well drained Shrimp for garnish Thaw frozen fillets. Separate fillets and divide in 4 serving size portions. Sprinkle with salt and pepper. Prepare stuffing mix and spread about 1/4 cup on each serving. Roll up fillets and secure ends with wooden picks. Place fillets in well-greased baking dish and brush with mixture of butter and lemon juice; sprinkle with paprika. Spoon remainder of stuffing mix around fillets in dish. Bake in preheated 350 degree oven 25 minutes or until fish flakes easily when tested with fork. Place shrimp soup in small saucepan over medium heat. Add peas and pimiento to soup and heat thoroughly. Serve sauce over individual servings of fillets and cornbread. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fresh Tuna In A Lemon-Caper Sauce Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds tuna steaks -- 1-inch vegetable oil 5 tablespoons butter or margarine 2 cloves garlic -- minced 3/4 cup onion -- chopped 1/2 cup lemon juice -- fresh 2 tablespoons capers -- minced Brush tuna steaks with oil and broil or grill them until cooked through, about 5 minutes on each side. Meanwhile heat the butter in a frying pan and slowly saute the garlic and onion until softened, about 5 minutes. Stir in the lemon juice and capers and cook for 1 minute. Spoon the sauce over the tuna and serve immediately. VARIATION: Tuna with Lime juice. Omit the capers. Substitute 1/4-1/3 cup freshly squeezed lime juice for the lemon juice and add 1/4 teaspoon good-quality soy sauce and a dash of cayenne pepper. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fresh Tuna And Peas Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces green peas -- frozen 1/4 cup olive oil 1 small onion -- finely chopped 1 clove garlic -- finely chopped 1 tablespoon parsley, fresh -- chopped 28 ounces tomatoes -- pear shaped 2 pounds tuna steaks -- cut in 1" cubes 1/2 teaspoon salt 1/2 teaspoon pepper Rinse peas under cold water to separate. Drain. Heat oil in 12" skillet over med. high heat. Saute onion, garlic and parsley in oil. Stir in peas. Cook, uncovered, over med. heat 4 minutes. Stir in tomatoes, tuna, salt and pepper. Break up tomatoes. Cover and cook 20 min. or until fish flakes easily with fork. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fresh Tuna (Aku) Portuguese Style Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup vinegar 1/2 cup water 10 milliliters garlic -- crushed or minced 1/2 teaspoon msg 1 1/2 pounds fresh tuna (aku in Hawaii) 1 teaspoon salt 1/2 teaspoon pepper 1/2 cup oil flour (in shaker) Mix together, vinegar, water, garlic and MSG. Pour over fish slices, and let stand for 1 hour. Spoon marinade over fish occasionally. Remove fish from marinade and pat dry with paper towels. Heat oil in frying pan. Sprinkle filets with salt, pepper and flour. Cook in oil until lightly brown. Serve with Sour Dough French bread. Use stale bread as fresh bread will be soggy. Pour the remaining oil from fry pan. Add the left over marinade and bring to a boil. Dip pieces of bread in marinade. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Marinated Redfish Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound redfish fillets -- or other fish -- fillets 1/2 cup soy sauce 2 tablespoons lemon juice -- fresh 2 cloves garlic -- minced fine 1 teaspoon grated fresh ginger 1 teaspoon Worcestershire sauce Salt Pepper Cinnamon Place fish fillets in shallow baking dish. Combine soy sauce, lemon juice, garlic, ginger and Worcestershire sauce. Pour over fish and let soak in the dish in refrigerator for 2 hours or overnight. Do not drain. Remove from refrigerator, sprinkle with salt, pepper and cinnamon. Bake at 350 degrees for approximately 20 minutes, until fish flakes easily when tested with a fork. NOTE: If baking dish is not temperature proof, bring to room temperature before placing in oven. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Macaroni And Cheese With Tuna Recipe By : Serving Size : 10 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package elbow macaroni(7oz) 1 cup diagonally sliced celery 1/2 cup pimiento-stuffed olives 1 can tuna -- drained(9 1/2oz) 2 tablespoons grated onion 2 teaspoons salt 1/4 teaspoon ground pepper 3 cups shredded american cheese 2 tablespoons butter or margarine 1 tablespoon flour 1/2 teaspoon salt 1/4 teaspoon ground pepper 1 cup dairy sour cream 1 cup dry white wine 1 tablespoon butter or margarine Cook macaroni as directed on package; drain and rinse. Stir celery and olives into macaroni. Heat oven to 375:. Place half of the macaroni mixture in ungreased baking dish, 13 1/2x8 3/4x1 3/4 inches. Mix tuna, onion, 1 teaspoon salt, 1/4 teaspoon pepper and the cheese. Sprinkle macaroni mixture with half of the una mixture; repeat. Melt 2 tablespoons butter in 2-quart saucepan over low heat; stir in flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in sour cream and wine. Heat to boiling, stirring constantly. Pour over tuna mixture; dot with 1 tablespoon butter. Cover with aluminum foil and bake 30 minutes. Uncover; bake until golden, about 15 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Linguine Tuna Salad Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 ounces linguine -- broken in half 1/4 cup lemon juice 1/4 cup vegetable oil 1/4 cup green onions -- chopped 2 teaspoons sugar 1 teaspoon italian seasoning 1 teaspoon seasoned salt 12 1/2 ounces (1 cn) tuna -- drained 10 ounces (1 pk) frozen green peas 2 tomatoes -- chopped - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Light And Easy Picante Fish Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups fresh mushrooms 1 medium green or red sweet pepper -- seeded and cut into -- 1" pieces 1 small onion -- halved and sliced 2 tablespoons chicken broth or water 4 fish fillets -- 3/4 inch thick 1/2 teaspoon dried oregano -- crushed 1 cup picante sauce or salsa 2 tablespoons grated Parmesan cheese In a 1 1/2 quart microwave-safe casserole combine mushrooms, pepper, onion, and broth. Micro-cook, covered, on 100% power (high) 5 to 6 minutes or till tender, stirring once. In an 8x8x2 inch microwave-safe baking dish place fish fillets in a even layer. Micro-cook, covered, on high 4 to 5 minutes or till fish flakes easily with a fork. Drain juices. With a slotted spoon, place vegetables atop fish; sprinkle with oregano. Spoon salsa over vegetables. Micro-cook, uncovered, 1 to 2 minutes or till heated through. Sprinkle with Parmesan cheese. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Key Lime Mullet Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds mullet fillets -- or other fish -- fillets 1 teaspoon salt 1 dash pepper 1/4 cup lime juice 3 tablespoons butter or margarine -- melted Paprika Lime Wedges Skin fillets and cut into serving size portions. Place fish in a single layer in a shallow baking dish. Sprinkle with salt and pepper. Pour lime juice over fish and let stand for 30 minutes, turning once. Remove fish, reserving juice. Place fish on a well greased broiler pan. Combine butter and juice. Brush fish with butter mixture and sprinkle with paprika. Broil about 4" from source of heat for 8 to 10 minutes or until fish flakes easily when tested with a fork. Serve with lime wedges. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Individual Tuna Pizza Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 8" flour tortilla 1/4 cup pizza sauce 1 can tuna chunks 1/4 cup sliced mushrooms 1/4 cup tomato -- sliced 2 green pepper rings -- halved 1/4 cup mozzarella cheese -- shredded Preheat oven to 375F. Place tortilla on a small baking sheet. Bake for 5 minutes, or until tortilla begins to crisp. Spread sauce to 1/2 " of edge. Sprinkle tuna and mushrooms, and tomato over tortilla. Arrange bell pepper half-rings on top. Sprinkle cheese over pizza. Bake for 8 to 10 minutes more or until heated through. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Impossible Tuna Pie Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 1/2 ounces tuna -- drained 1 cup sharp am. cheese -- shredded 3 ounces cream cheese -- cut up 1/4 cup green onions -- sliced 2 ounces pimiento; chopped -- drained 2 cups milk 1 cup bisquick 4 eggs 3/4 teaspoon salt 1 dash nutmeg Heat oven to 400. Grease pie plate, 10 x 1 1/2". Mix tuna, cheeses, onions and pimiento in plate. Beat remaining ingred. 15 sec. in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 35-40 minutes. Cool 5 minutes. Serve with sliced tomatoes. Serves 6-8. VARIATIONS: Seafood pie: Substitute 1 pkg (6 oz.) frozen crabmeat or shrimp, thawed, drained, for the tuna. HIGH ALTITUDE: Bake 45-50 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Impossible Tuna And Cheddar Pie Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups onions -- chopped 1/4 cup butter 2 cans tuna -- 6/2 oz -drained 2 cups cheddar -- shredded 3 eggs 1 1/4 cups milk 1 cup bisquick 1/4 teaspoon salt 1/8 teaspoon pepper 2 tomatoes -- thinly sliced Preheat oven to 400F. Grease pie plate 10x1 1/2". Cook onions and butter in 10" skillet over low heat, stirring occasionally, until onions are a light brown. Sprinkle tuna, 1 cup of cheese and onions in plate. Beat eggs, milk, salt and pepper till smooth 15 seconds in blender on High or 1 minute with hand beater. Pour into plate. Bake till knife inserted in centre comes out clean, 25 to 30 minutes. top with tomato slices and remaining cheese is melted 3 to 5 minutes. Cool 5 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Ww Tuna W/Biscuits Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup onion -- chopped 2 tablespoons reduced calorie margarine 6 tablespoons flour 2 teaspoons instant chicken bouillion -- granules 1/4 teaspoon salt 1/4 teaspoon dried thyme 1/8 teaspoon pepper 2 cups skim or 1% milk 1 1/2 cups water 13 ounces canned tuna; drained -- flaked 2 cups frozen peas and carrots -- (or mixed vegs) 3 tablespoons parsley 1 package (8) refrigerator biscuits Cook onion in margarine until tender but not brown. Stir in flour, bullion granules, salt, thyme and pepper. Add milk and water. Cook and stir until thick and bubbly. Stir in fish and cooked vegs and parsley. Heat till bubbly. Immediately pour into a 1 1/2--2qt. casserole dish. Place biscuits on top and bake in a 400 F oven about 10-12 min. (Cover top with aluminum foil after 7-8 min. to keep top from getting too brown.) Each serving provides: 1V-1FA-2 1/4B-1/2M-1 1/2P and 5 opt cal. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Ww Tuna Cheese Pie Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can tuna -- water packed 1 tablespoon onion -- minced 1 teaspoon oregano 1 egg 1 cup tomato sauce 4 ounces mozzarella cheese -- shredded 1 ounce parmesan cheese -- grated Drain and flake tuna. Combine tuna, onion, oregano, egg, and 2/3 cup of the tomato sauce. Mix well. Using a 10-inch pie plate, press mixture on bottom and half way up the sides. Spread remaining tomato sauce over the tuna mixture. Top with the cheeses. Bake at 350 degrees for 30 minutes or until cheese is lightly browned. Let stand 5 minutes. WW exchanges: 1/4 pie equals 2 3/4 proteins and 1 vegetable. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Whitefish Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh spinach 1/4 cup thinly sliced green onions 2 tablespoons snipped fresh dill weed 1/2 teaspoon salt 1 dash pepper 4 Fillets whitefish 4 teaspoons lemon juice Salt Pepper Paprika Wash spinach; remove tough stems. Drain spinach on paper towel. Leave water that clings to leaves on spinach; chop spinach. Toss together spinach, onion, dill, salt, and pepper; arrange in 3 quart rectangular baking dish. Arrange fish on spinach in single layer. Thick edges of fish should be placed toward outside of dish. Sprinkle fish with lemon juice and salt and pepper to taste. Sprinkle with paprika. Cover; microcook on high 7 to 8 minutes' until fish flakes easily with a fork. Turn dish half way through cooking. Let stand 5 minutes. Serve with lemon and tomato wedges. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Vegetable Fish Filets Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound cod filets 1 tablespoon vegetable oil 1 cup sliced onion 3 cups sliced zucchini 1 cup green pepper slices 3/4 cup chopped tomatoes 3 tablespoons dry sherry (optional) 1 tablespoon lemon juice 1/2 teaspoon salt 1/2 teaspoon basil 1/4 teaspoon pepper 1 drops hot pepper sauce 1/4 cup Parmesan cheese Place filets in a layer in oiled 9-inch square baking pan, saute onion, zucchini and green pepper in oil until crisp-tender; spoon over filets. Top with tomatoes. Combine sherry, lemon juice, salt, basil, pepper and pepper sauce; pour over filets. Bake uncovered at 350F for 25-30 minutes. Remove fish and vegetables to heated platter; sprinkle with Parmesan cheese. if desired, serve pan juices over bulgar or rice. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna-Swiss Pie Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pie shell 13 ounces tuna; drained -- flaked 1 cup swiss cheese -- shredded 1/2 cup green onion 3 eggs 1 cup mayonnaise 1/2 cup milk DIRECTIONS ~---- BAKE PIE SHELL. TOSS IN BOWL, TUNA, CHEESE, ONION, SPOON INTO PASTRY. IN BOWL, STIR TOGETHER REMAINING INGRED. SLOWLY POUR OVER TUNA MIXTURE. BAKE 50 MIN OR UNTIL KNIFE INSERTED IN CENTER COMES OUT CLEAN. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna-Egg Patties Recipe By : Serving Size : 5 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup thick white sauce 4 Hard-cooked eggs -- chopped 1 can tuna -- drained and flaked -- (6 1/2 oz.) 3 tablespoons chopped pimiento 2 tablespoons chopped onion 1 tablespoon snipped parsley 1/2 teaspoon celery salt 1/2 teaspoon paprika Flour 2 Eggs 2 tablespoons water 2 cups finely crushed Wheaties cereal 1 tablespoon shortening 1 cup chili sauce Grease baking dish, 8x8x2 inches. Stir together white sauce, hard cooked eggs, tuna, pimiento, onion, parsley, celery salt and paprika. Spread in baking dish. Refrigerate 1 hour. Cut tuna mixture into 9 squares. Coat squares with flour; shape into patties. Beat eggs and water slightly. Dip patties into egg mixture; coat with cereal crumbs. Melt shortening in skillet. Lightly brown patties over low heat about 5 minutes on each side. Heat chile sauce; serve over patties. Makes 5 or 6 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna-Cashew Casserole Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can chow mein noodles -- (3 oz.) 1 can condensed cream of mushroom soup -- (10 1/2 oz.) 1 can tuna -- drained and flaked -- (6 1/2 or 7 oz.) 1 cup dry roasted cashews 1 cup chopped celery 1/4 cup minced onion 1/4 cup water Lemon wedges for garnish About 40 minutes before serving: Preheat oven to 375 degrees. Set aside 1/2 cup chow mein noodles. In 1 1/2-quart casserole, stir rest of noodles with undiluted soup, tuna, nuts, celery, onion and water. Sprinkle reserved noodles over top. Bake 30 minutes or until bubbling. Serve with lemon wedges. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna-Broccoli Potatoes Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large baking potatoes vegetable oil 5 cups broccoli florets (1 bunch) 1 can tuna (7 oz drained -- chunk) 1/4 cup celery -- diced 1/4 cup green onions -- chopped 1/2 cup mayonnaise 1/2 cup sour cream 1 teaspoon mustard (dijon) 2 tablespoons butter -- melted 1 pinch cayenne pepper salt and black pepper Scrub potatoes and prick skins with a fork; rub all over with vegetable oil. Bake in 425 F (220 C) oven for 45 to 55 minutes or until potatoes yield to gentle pressure. Potatoes can also be microwaved. Meanwhile in a large pot of boiling water, cook broccoli, uncovered for 2 to 3 minutes or until tender-crisp. Drain and rinse under cold water; drain well and chop coarsely. Place in a large bowl. Coarsely flake tuna; add to broccoli along with celery and onions. Stir together mayonnaise, sour cream and Dijon mustard; set aside. Cut each potato in half lengthwise; carefully scoop out pulp leaving a 1/4 inch (5 mm) thick shell. Brush skins with butter; place on baking sheet and keep warm. In a bowl, mash potato pulp; mix in broccoli mixture and 3/4 cup (175 ml) of the mayonnaise mixture. Stir in the cayenne, salt and pepper to taste. Stuff into the potato skins, mounding the tops. Return to the oven and bake for 15 minutes or until steaming hot. Can also be microwaved. Serve with remaining mayonnaise mixture spooned over each potato. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna-Broccoli Deep Dish Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package frozen chopped broccoli -- thawed and well -- drained (10 oz.) 1 can tuna -- drained (9 1/2 oz.) 1/2 cup sliced ripe olives 1/2 cup sliced green onions -- with tops 1 can condensed cream of celery soup -- (10 3/4 oz.) 1/2 cup sour cream 1 cup Bisquick baking mix 1/4 cup cold water Heat oven to 375 degrees. Layer broccoli, tuna, olives and green onions in ungreased 9" square baking dish. Mix soup and sour cream; spread over tuna mixture. Mix baking ix and cold water; beat vigorously 30 seconds. Turn onto cloth-covered board well dusted with baking mix. Knead 5 times. Roll into 9" square. Place on soup mixture. Cut slits to allow steam to escape. Bake until hot and bubbly and crust is golden brown, 25 to 30 minutes. Makes 4 or 5 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna, Lemon And Caper Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can italian tuna in oil -- drain 3 tablespoons exvirgin olive oil 2 tablespoons chopped capers 2 tablespoons chopped parsley 1 teaspoon minced garlic 1/4 teaspoon grated lemon peel 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 cup hot pasta cooking water 1 pound corkscrews -- cooked Combine tuna, olive oil, capers, parsley, garlic, lemon peel, salt and pepper. Let stand 30 minutes. Add pasta water. Toss with cooked pasta. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna With Biscuits Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup onion -- chopped 2 tablespoons reduced calorie margarine 6 tablespoons flour 2 teaspoons instant chicken bouillon -- granules 1/4 teaspoon salt 1/4 teaspoon dried thyme 1/8 teaspoon pepper 2 cups skim or 1% milk 1 1/2 cups water 13 ounces canned tuna; drained -- flaked 2 cups frozen peas and carrots -- (or mixed vegs) 3 tablespoons parsley 1 package (8) refrigerator biscuits Cook onion in margarine until tender but not brown. Stir in flour, bullion granules, salt, thyme and pepper. Add milk and water. Cook and stir until thick and bubbly. Stir in fish and cooked vegs and parsley. Heat till bubbly. Immediately pour into a 1 1/2--2qt. casserole dish. Place biscuits on top and bake in a 400 F oven about 10-12 min. (Cover top with aluminum foil after 7-8 min. to keep top from getting too brown.) Each serving provides: 1V-1FA-2 1/4B-1/2M-1 1/2P and 5 opt cal. NOTE: If you change to a different meat or veg, you will have to adjust your exchanges, also with your biscuits. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna W/2 Sesames Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 yellowfin tuna fillets 1/4 cup black sesame seeds 1/4 cup white sesame seeds 1/4 cup vegetable oil -- divided 2 teaspoons sesame oil 2 tablespoons wasabi powder 2 tablespoons heavy cream 1 cup beurre blanc 1/8 pound unsalted butter 4 ounces shiitake mushrooms Mix sesame seeds and dredge tuna steaks until heavily crusted. Shake excess. Saute mushrooms in 2 tb vegetable oil with some salt and pepper. In another hot skillet add 2 tb vegetable and sesame oil, sear fish on both sides until medium rare to rare. Mix cream and wasabi; whisk in beurre blanc. Serve tuna with mushrooms and sauce. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Taylor Salad Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 6 1/2 oz can tuna drained & flaked 1/2 cup swiss cheese -- shredded 1/2 cup celery -- chopped 2 tablespoons onion -- finely chopped 1/4 cup mayonnaise 1/4 cup sour cream pepper 16 slices rye bread In a bowl combine the tuna, cheese, celery, onion, mayonnaise, sour cream, and pepper (to taste). Spread on the bread and serve at once. Makes 8 sandwiches. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Stuffed Potatoes Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large potatoes 2 tablespoons butter 1 large clove garlic -- minced 2 tablespoons flour 1/2 cup chicken broth 1/2 cup milk or 1/2 and 1/2 1/2 cup monterey jack cheese -- 2 ozs. 1 can diced jalapeno,chilies -- un 2 tablespoons minced scallions -- green parts salt to taste fresh ground white pepper to 1 can tuna -- drained 6 to 7 ozs. Wash and dry potatoes well.Rub each with 1 1/2 ts butter.Bake potatoes in a 425 deg.oven 30 minutes.Remove and pierce in a few places with fork tines.Return to oven and continue baking until potatoes are tender,about 30 minutes longer.. About 15 minutes before potatoes are done,melt remaining 1 1/2 tabls. butter in medium pan.Add garlic and saute over medium heat 2 to 3 minutes.Add flour and stir to form a paste.Gradually stir in chicken broth and milk,stirring constantly.Cook over medium heat,stirring frequently,until mixture is thickened and smooth. Stir in cheese and cook over low heat until cheese melts.Stir in chilies with any liquid and scallions.Season to taste with salt and pepper.Simmer,uncovered,5 minutes,stirring occasionally. To serve,split each potato in half.Arrange two halves to a plate.Make a vertical slash in each potato half.Fill each with 1/4 of the tuna.Spoon some or all of cheese sauce - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Stroganoff Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 13 1/2 ounce chicken broth 1/4 cup flour 2 7 oz. cans water packed tuna drained -- reserving liquid 1 8 ounces can tomato sauce 1/4 cup instant minced onion 1 4 ounces can mushrooms -- undrained 1 teaspoon parsley flakes 1 cup lowfat plain yogurt Skim the fat from the chicken broth by chilling it until the fat floats to the top and can be whisked away. Combine the flour with the liquid from the tuna in a saucepan. Gradually stir in the broth and cook over low heat, stirring constantly, until it has thickened. Stir in the tomato sauce, onions, mushrooms, parsley, and tuna. Cover the pot and simmer until heated though. Stir in the yogurt and continue cooking just until hot...do NOT boil. Serves 8 Per serving: Calories--116.3 Carbohydrate--9.1 grams Fat--1.1 grams - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Steaks Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 2 teaspoons margarine -- melted 2 teaspoons soy sauce tuna steaks Contributed to the echo by: Pat Knox Use tuna, swordfish, or halibut steaks, cut 1/2 inch thick Place fish in a well-greased wire grill basket. Combine oil, melted butter, and soy sauce; brush some of the mixture over fish. Grill fish steaks over medium-hot coals 4 minutes. Turn the wire basket; baste fish again with the remaining soy mixture. Grill 3 to 5 minutes more or till fish just flakes with a fork. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Souffle Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup margarine 1/4 cup flour 1/2 teaspoon salt 5 egg yolks 1 cup tuna -- drained & flaked 1/2 cup minced parsley 1 cup broiled chopped mushrooms 6 egg whites 1 cup milk 2 teaspoons minced onions 1/2 cup grated swiss cheese Melt margarine, stir in flour & salt; remove from heat. Gradually stir in milk, keeping smooth. Return to moderate heat, stirring constantly. Cook until sauce thickens and comes to boil. Remove from heat. Add onions and cheese. With whisk beat in yolks, one at a time. Stir in tuna, parsley and mushrooms. Cool 10 minutes. Beat egg whites until they hold stiff peaks. Fold into tuna mixture. Turn into ungreased 2 qt souffle dish or large Corningware casserole. Bake in preheated 350 oven until top is golden and knife comes out clean, 45-50 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Sauce Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 ounces italian tuna packed in oil 1/4 stick butter 20 milliliters garlic -- chopped 2 tablespoons fresh chopped parsley 1/4 cup white wine -- salt and pepper to t 1 28 ounce ca chopped peeled tomatoes Melt butter and tuna oil in pan. Saute garlic for 2 min, until golden. Add tuna and cook 5 min. Add tomatoes, wine and parsley, salt and pepper and cook on low heat 30 min. Serve over cooked, drained pasta. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Sashimi With Orange Glaze Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ripe plum tomatoes 2 cups fresh orange juice 2 tablespoons green peppercorns in water -- drained 1/2 teaspoon salt -- or as desired 1/4 cup vegetable oil 1 pound fresh tuna -- in 1/4-in-thick slices 2 oranges; peeled -- in sections CUT OFF TIP AND STEM of tomatoes; remove seeds and core. Slice tomatoes into flat slices; lay each slice flat. Cut lengthwise into 1/4-inch strips, pile strips; cut horizontally in 1/4-inch pieces. Reserve on a plate in refrigerator, covered. Chill 4 plates. In a small saucepan over medium-high heat, combine juice, 1 tablespoon green peppercorns and salt. Bring to boil and reduce until only 2/3 cup remains. The mixture should be thick and syrupy. Transfer liquid to bowl and cool to room temperature. When cool, beat in oil to make "glaze." If the mixture has a very shiny appearance and seems like it's going to separate, add a few drops of water or orange juice. To serve, spoon glaze onto plates. Arrange sliced fish on top. Garnish with the orange sections, the remaining tablespoon of green peppercorns and the chopped tomato. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Roll Up Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon lemon juice 1/3 cup celery -- finely diced celery 1/2 cup mayonnaise 1 can tuna fish -- (7 oz) 2 cups biscuit dough mixed 1 can mushroom soap diluted with -- 1/4 cup water Drain tuna and break into chunks. Mix in lemon juice, celery and mayonnaise. Prepare biscuit dough and roll out about 1/4 inch thick. Spread tuna mixture over dough and rollup as for jelly roll; seal edges. Cut into 1 inch slices. Bake on greased cookie sheet 425 for about 15-20 minutes. Serve with mushroom sauce. You can also use 1 can of biscuits, opened and left sitting at room temperature for about 1/2 hour punch all together and then roll out. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Pitas With Yogurt & Mustard Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 6 1/2 oz. ca solid white tuna 1 in water -- drained & flaked 1/2 cup plain lowfat yogurt 1 celery stalk diced 1 teaspoon coarse grained mustard 1/4 teaspoon dillweed salt & pepper 2 pita breads -- halved crosswise 2 lettuce leaves 2 tomatoes sliced thickly Combine First Five Ingredients in Medium Bowl. Season With Salt & Pepper. Line Bread Halves With Lettuce Leaves & Tomatoes. Divide Tuna Mixture Among Bread Pockets. Serve Immediately. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Patties Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 6 1/2 ounce tuna 3/4 cup cracker crumbs 1/2 cup ketchup 1 egg Mix together well; shape into patties and fry until golden brown. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Mousse Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 envelope unfl. gelatin 1/2 cup water 4 ounces water packed canned tuna 2/3 cup lowfat cottage cheese 5 teaspoons non-fat mayonnaise 3 teaspoons sugar -- or equivalent 1/8 teaspoon salt 1/4 teaspoon pepper 1/2 cup celery -- finely chopped 2 tablespoons onion -- finely diced 8 ounces tomato sauce Drain Tuna. Sprinkle gelatin over water in small bowl and let soften a few minutes. In small saucepan, over medium heat, heat tomato sauce until boiling. Reduce heat to low and stir in gelatin mixture. Heat, stirring, for 1 minute. In blender container, combine tuna, cottage cheese, mayonnaise, sweetner and salt and pepper. Add tomato sauce mixture and blend until smooth. Stir in celery and onions. Pour into 3 cup mold and chill until firm. Unmold to serve. Each Serving: 130 Calories, 15g Protein, 4g Fat, 7g Carbohydrates, 731g Sodium, 22mg Cholesterol. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Mounds With Curry Mushroom Sauce Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small onion -- minced 1/4 cup butter -- melted or margarine 1/2 cup milk 2 7 oz cans tuna flakes 3 cups bread crumbs -- soft 2 eggs -- slightly beaten 1/4 teaspoon poultry seasoning 1/4 cup parsley flakes 1/2 teaspoon salt 1/4 teaspoon pepper 1 can mushroom soup -- 10 oz 1/2 teaspoon curry powder 3 olives -- stuffed and sliced Saute onion in shortening until golden brown. Mix onion, milk, crumbs, eggs, poultry seasoning, parsley, salt, pepper, and tuna. Shape into 6 mounds in large shallow baking dish. Mix soup, curry powder and paprika. Pour around tuna mounds. Top each mound with olive slices. Bake uncovered for 45 minutes at 350 F. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Melt Pie Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium onions -- chopped 1 cup bisquick baking mix 1 1/4 cups milk 1/4 cup butter 1/8 teaspoon pepper 2 cans (6 1/2 oz) tuna -- drained 3 eggs 2 tomatoes -- thinly sliced 2 cups shredded cheddar cheese Heat oven to 400 degrees.Grease square baking dish,8 x 8 x 2". Cook onions and margarine in 10" skillet over low heat,stirring occasionally,until onions are light brown.Sprinkle tuna,1 cup of the cheese and the onions in dish. Beat baking mix,milk,pepper and eggs with wire whisk or hand beater until almost smooth,about 1 minute.Pour into dish. Bake until knife inserted in center comes out clean,25 to 30 minutes.Top with tomato slices and remaining cheese.Bake until cheese is melted,3 to 5 minutes.Cool 5 minutes.Serves 6 to 8. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Loaf (P/C) Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup cooked rice 1/2 cup toasted bread crumbs -- mixed with 2 tbsp. melted butter 1 eggs -- beaten 1/2 teaspoon salt 1/2 teaspoon celery salt 1/8 teaspoon pepper 1 tablespoon parsley -- chopped 1 tablespoon onion -- chopped 1 tablespoon pimiento -- chopped 1 cup flaked canned tuna fish 2 cups water Combine ingredients in order given except the water. Pack in greased heatproof mold. Pour water in cooker and place mold on rack in cooker. Pressure cook at 15 lbs. pressure for 30 minutes. Reduce pressure with cool water. Serves 4. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Fish With Spaghetti Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup tuna fish 3 tomatoes 1 teaspoon chopped parsley 2 tablespoons cooking oil 1 tablespoon minced green pepper 1/2 pound spaghetti salt and pepper Prize winning recipe Drain and shred tuna fish. Brown in cooking oil. Peel tomatoes. Cook until soft. Rub through a sieve. Cook spaghetti in boiling salted water until tender. Drain. Combine fish, tomatoes, pepper, parsley, and spaghetti. Season to taste. Heat thoroughly. 6 servings. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Fish With Baked Rice Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup rice 1/2 teaspoon salt 1 cup thin white sauce 1 tablespoon butter 1 cup shredded tuna fish 1 egg -- well beaten paprika Cook rice in double boiler. Add butter and salt. Mix lightly. Line well-oiled baking dish with rice. Pour tuna fish into rice mold. Cover with white sauce which has been combined with the egg. Bake in moderate oven (375 F) 30 minutes. Sprinkle with paprika. If desired, minced beef, chicken, or salmon may be used instead of tuna fish. 8 servings. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Fish Patties Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium potatoes -- boiled parsley flakes salt, pepper -- garlic 1 can tuna in oil -- drained 1 egg chives -- powder to taste Boil potatoes and put aside to cool. Drain tuna. Mash potatoes and mix in tuna. Add egg, salt, pepper, garlic powder, parsley flakes and chives. Mix well. Refrigerate for a while. Make patties the size of a regular hamburger and coat both sides with flour. Fry in 1/4 inch of cooking oil on medium heat. Turn when golden brown and fry other side. Drain on paper towels. Serve hot. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Chili Texas-Style Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup red or green bell pepper -- cubes 1/2 cup onion -- chopped 1/2 cup celery -- chopped 1 clove garlic -- minced 2 tablespoons -- water 1 can whole tomatoes w/juice-28 oz -- cut up 1 can kidney beans-8 oz -- drained 1 can tuna (6-1/2 oz) -- drained and 2 tablespoons red wine vinegar 2 tablespoons chili powder* 1 teaspoon dried basil -- crushed 1 teaspoon dried oregano -- crushed 1/2 teaspoon ground cumin bottled hot pepper sauce -- to taste *If you don't like it too hot, cut to 1 tablespoon. In a 3-quart microwavable bowl or casserole, combine bell pepper, onion, celery, garlic and water. Cover with waxed paper; micro-cook on High power for 4-5 minutes or until vegetables are nearly tender. Stir in remaining ingredients except hot pepper sauce. Cover; micro-cook on High power for 15-17 minutes, to allow flavors to blend, stirring every 3 minutes. Season to taste with hot pepper sauce. Makes 4 servings. Preparation time: 10 minutes. Calories: 206 per - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Burgers (A Basic Burger Recipe) Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound tuna 1 tablespoon -- water salt and pepper to taste 1/4 teaspoon garlic powder 2 tablespoons olive oil 4 hamburger buns or soft -- kaiser rolls; split Chop the tuna finely. Mix with the water, salt and pepper and garlic powder. Form into 4 patties. Pack well and coat with oil. Grill 4 inches from a hot fire for 3 to 4 minutes per side, until lightly browned on both sides but still pink in the center. For the last 2 minutes of grilling, place the buns, cut sides down, on the grill to toast the interior surfaces lightly. Serve the burgers on the toasted buns. Per serving: 305 calories, 20 g carbohydrates, 12 g fat, 70 mg cholesterol, 670 mg sodium. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Burgers Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can tuna 1 cup chopped celery 1/2 cup american cheese -- diced 1 tablespoon minced onion 1/4 teaspoon salt 1/8 teaspoon pepper 1/4 cup mayonnaise 6 hamburger buns Preheat oven to 350. Mix all ingredients. Fill the buns with the tuna mixture. Place each sandwich on a square of aluminum foil, fold foil and seal securely. Place on a cookie sheet and bake for 20 minutes or until heated through. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Burger Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can tuna -- drain and flake 1/2 cup bread crumbs -- fine 1/2 cup celery -- chopped 1/3 cup mayonnaise 1/4 cup onions -- chopped 2 tablespoons chili sauce 1 egg -- beaten slightly 2 tablespoons margarine Mix all ingredients except margarine, and form into four patties. In skillet over medium heat, in 2 tbls margarine, brown the patties about 5 minutes on each side. Serve on 4 Toasted English Muffins. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Buns Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 hardcooked eggs -- chopped 4 ounces shredded cheddar cheese 2 tablespoons finely chopped onion 1/2 cup mayo or salad dressing 6 1/2 ounces (1 cn) tuna -- drained 1/4 cup chopped green pepper 1/2 teaspoon prepared mustard 8 hamburger buns -- split Mix eggs, tuna, cheese, green pepper, onion, mustard and mayonnaise. Fill buns with tuna mixture. Place on serving plate. Microwave uncovered on high (100%) until filling is warm, 1 1/2 to 2 mins. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna And Olives Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1/2 cup minced onion 1 teaspoon minced garlic 1 14 ounce ja marinara 1/4 cup sliced greek olives 1 can oil-packed italian tuna 1/4 teaspoon salt 1/4 teaspoon pepper 1 pound cooked spaghetti 1/4 cup chopped parsley Heat oil and add onion; cook 3 minutes. Add garlic; cook 15 seconds. Add marinara; bring to boil, reduce heat and simmer 10 minutes. Add olives and tuna. Season with salt and pepper. Toss with cooked pasta and parsley. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna And Olive Pasta Salad Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces pasta -- elbows 1/2 cup mushrooms -- fresh or marinated 1 cup olives; black -- pitted 6 large scallions -- thinly sliced 1/2 cup parsley; fresh -- chopped tuna; 6 1/2 oz cans -- in water, drained -----dressing----- 1/4 cup wine -- white 1/4 cup lemon juice 3/4 cup olive oil -- virgin 1 tablespoon mustard -- mild prepared 2 teaspoons oregano -- dried 2 teaspoons thyme -- dried 2 tablespoons garlic -- finely chopped cook pasta according to directions. Rinse in cold water and drain well.Place macaroni, olives, tuna and parsley in a large bowl and toss well. Put the rest of the ingredients in a jar and shake well. Pour over pasta and gently mix well to coat all ingredients. Refrigerate for 2 hours before serving. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna And Cheese Buns Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can tuna -- drained (6-1/2 oz.) 1/4 cup cheddar cheese -- shredded 1/4 cup mayonnaise 1 hard boiled egg 2 tablespoons onion -- chopped 2 tablespoons stuffed green olives -- chopped (optional) 2 tablespoons sweet pickle relish 2 hamburger buns -- split Combine all the ingredients, except the buns. Mix well. Spoon the mixture into the buns and wrap each bun in a paper towel. Place in the micro and cook on HIGH for 1 to 2 min. or till the cheese has softened into the mixture. The tuna can be made ahead of time and refrigerated. Just allow some extra cooking time if the tuna is cold. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna & White Beans Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 14 1/2 oz. c cannellini 1/2 cup olive oil 2/3 cup lemon juice 4 medium garlic cloves -- minced 1/4 cup fresh parsley -- chopped 6 1/2 ounces tuna -- drained 2 medium scallions -- chopped ground pepper In a large skillet or saucepan, combine the beans, olive oil, lemon juice, garlic and parsley. Cook over low to moderate heat until the beans are hot, about five minutes. Spoon the beans over cooked pasta (medium shells, bow ties or other shapes.) Break the tuna on top in coarse chunks. Garnish with scallions and plenty of black pepper. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna "Italiano" Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup onion -- chopped 1/4 teaspoon oregano 2 tablespoons reduced-calorie margarine 1 can spec. request cream of -- mushroom soup 2 cups elbow macaroni -- cooked 1/2 cup chopped tomatoes 10 ounces canned tuna -- drained parmesan cheese -- grated In a sauce pan, cook onion with oregano in margarine until tender. Blend in soup; add remaining ingredients. Heat; stir now and then . Serve with grated Parmesan cheese. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tony's Vegetable Tuna Pilaf Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter or margarine 1/2 cup scallions -- chopped 1 package rice,brown -- uncooked(12oz) 3 1/2 cups vegetable broth -- clear 1 teaspoon salt 1/2 teaspoon tabasco sauce 1/2 cup sunflower seeds -- hulled 1/2 cup carrots,diced -- pared 1 zucchini -- halved/sliced 1/2" 1 1/2 cups broccoli -- cubed 3 cans tuna -- drained(7oz) 1. Melt butter in a flameproof 3-quart casserole. 2. Add scallions and rice; cook, stirring frequently, until rice is golden brown. 3. Stir in vegetable broth; bring to a boil. Remove from heat. 4. Cover and bake in preheated 375:F. oven 45 minutes. 5. Remove casserole from oven; stir in salt, Tabasco sauce, sunflower seeds, carrots, zucchini and broccoli. 6. Return to oven; bake 20 to 25 minutes longer. 7. Just before serving, mix in tuna. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tomato-Seafood Stew Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound shrimp -- shelled 1 cup onion -- chopped garlic cloves -- minced 1 tablespoon vegetable oil 16 ounces tomatoes, cut up -- can 8 ounces tomato sauce -- sodium reduce potato, peeled -- chopped celery, stalk -- chopped green pepper, medium -- chopped carrot, medium -- shredded 1 teaspoon thyme, dried -- crushed 1/4 teaspoon pepper hot sauce, bottled -- (dashes) 1 20 ounce who baby clams,drained -- can 2 tablespoons parsley -- snipped - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Texas Tuna Burgers Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 11 ounces tuna -- drained & flaked 2/3 cup dry milk powder (non-fat) 12 saltines -- crushed 1/2 cup onion -- chopped 1/2 cup green chili peppers -- chpd. 1 egg -- beaten 1 1/2 teaspoons oil -- vegetable 2 cups tomatoes -- crushed 1 teaspoon chili powder 2 ounces Monterey jack cheese -- shred In medium bowl combine tuna, milk powder, cracker crumbs, onion, chili peppers, and egg; mix well and form into 8 equal burgers. In 12 in. skillet heat oil over medium heat; add tuna burgers and cook, turning once, until lightly browned, 2-4 minutes on each side. In measuring cup or small bowl combine tomatoes and chili powder and pour over burgers. Cover pan, reduce heat to low, and let simmer until sauce is thoroughly heated, about 5 minutes. Transfer burgers and sauce to flameproof platter and sprinkle with cheese. Broil or until cheese is melted and lightly browned, 1-2 minutes. 1 serving=391 calories. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Texas Fried Catfish Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Skinned -- pan dressed catfish -- or other fish, -- fresh or frozen 2 teaspoons salt 1/4 teaspoon pepper 2 Eggs 2 tablespoons milk 2 cups cornmeal Thaw frozen fish. Sprinkle both sides with salt and pepper. Beat eggs slightly and blend in the milk. Dip fish in eggs and roll in cornmeal. Place fish in a heavy fry pan which contains about 1/8" melted fat, hot but not smoking. Fry at a moderate heat, When fish is brown on one side, turn carefully and brown on the other side. Cooking time is about 10 minutes, depending on the thickness of the fish. Drain on absorbent paper. Serve immediately on a hot platter, plain or with a sauce. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Sweet Pepper Tuna Steaks Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 the sauce from barbecued chicken recipe -- about 1 cup 1 lemon -- for juice 4 tuna steaks -- each 6 to 8 ozs and about 1" thick 3 tablespoons spicy tomato butter Combine the barbecue sauce and lemon juice.Marinate tuna in this mixture for 20 minutes. Grill tuna over or broil under a hot fire until browned and firm,about 5 minutes per side,basting the tuna with sauce every 2 minutes.Remove tuna to a platter and dollop each piece with 2 teaspoons of the tomato butter. Makes 4 servings.... - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Stuffed Trout Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds dressed trout -- or other dressed -- fish, fresh Garlic clove 1 lemon -- Juice of 1/4 cup water Thyme 1 Bay leaf Pepper 1/2 pound fresh or canned mushrooms -- thinly sliced 4 ounces onion -- chopped 4 ounces tomato -- peeled and -- quartered 5 stalks celery -- finely chopped Clean, wash and dry fish. Place fish, rubbed with garlic, in a well greased baking dish and partially covered with lemon juice and water. Add thyme and bay leaf. Bake in a hot (400 degree) oven for 30 minutes. In saucepan, combine mushrooms, onion, tomato, celery and cook for 8 to 10 minutes, until liquid has evaporated. Fill cooked fish with this mixture and return to oven for several minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Spicy Tuna Patties Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion (chopped) 2 cloves garlic (crushed) 1 teaspoon cumin 1/4 teaspoon coriander 1/2 teaspoon cayenne pepper 1/2 teaspoon dry mustard 2 eggs (beaten) 2 cans tuna 1/2 cup bread or cracker crumbs 1 tablespoon parsley 1 teaspoon lemon juice 2 tablespoons flour salt & pepper Fry onions in oil until soft then add garlic and seasonings. In a bowl mix the final 7 ingredients. Next add sauteed onions. Make 8 patties from the mixture and fry in oil until browned. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Seafood Pasta Salad Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups pasta -- tri-colored spiral 1 cup shrimp -- cooked 1/3 cup green pepper -- diced 1/4 cup carrots -- sliced 1/2 cup zucchini -- sliced 1/3 cup worcestershire 1/3 cup mayonnaise NOTE: Use Lea & Perrins White Wine Worcestershire Sauce. In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots and zucchini. Add Worcestershire, mayonnaise, salt and pepper and toss lightly to combine. Refrigerate at least 30 minutes before serving. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Seafood Cakes Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can tuna in water -- drained (12 1/2 -- oz.) 1/2 cup Miracle Whip or Miracle Whip Light -- dressing 1/4 cup Dijon mustard 1/4 cup chopped celery 1/4 cup chopped green onions 1/4 cup chopped green peppers 1 jar chopped pimiento -- drained (2 oz.) 1/2 teaspoon salt 1/2 teaspoon black pepper 1 1/4 cups dry bread crumbs -- divided Oil Mix tuna, mustard, vegetables, pimiento, seasoning and 1/2 cup of the bread crumbs. Shape mixture into 15 (2") balls. Roll in remaining 3/4 cup bread crumbs, coating well. Flatten balls into small patties. Refrigerate 30 minutes. Heat 1/2 cup oil in large skillet over medium-high heat. Add tuna patties. Cook 5 minutes on each side or until golden brown, adding additional oil as needed. Remove from skillet; drain on paper towels. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Savory Tuna Polenta Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water 1 cup yellow cornmeal 1 teaspoon salt 1/4 cup butter or margarine 2 medium onions -- chopped 1 can tuna -- drained (7oz) 1/2 cup parmesan cheese -- grated 1/2 cup parsley -- chopped 1 can tomato sauce -- heated 1. Bring water to a boil in a large saucepan; gradually stir in cornmeal. 2. Add salt; cook over medium heat 10 to 15 minutes, stirring occasionally, until cornmeal thickens. 3. Melt 2 tablespoons butter in a skillet with a heatproof handle; saute onions until tender. 4. Add onions, tuna, cheese and parsley to cornmeal; blend well. Turn all into buttered, shallow baking dish or pieplate. 5. Bake in preheated 350:F. oven 30 to 35 minutes; let stand 15 minutes before cutting into wedges. 6. Serve with heated tomato sauce. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Savory Sea Crepes Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Dill crepes -- see recipe 3 tablespoons butter 1/2 cup chopped onion 1/2 cup chopped green pepper 1/4 cup diced celery 1 can salmon -- or tuna (6 1/2 to 7 -- 3/4 oz) 1 can chopped mushrooms -- (2 to 2 1/2 oz.) 1 can condensed cream of celery soup -- undiluted and -- divided (10 3/4 -- oz.) 1/4 teaspoon salt 1 dash pepper 6 Hard cooked eggs -- chopped 1/4 cup grated Parmesan cheese Hard Cooked egg slices -- optional Dill weed -- optional In large skillet over medium heat, cook onion, green pepper and celery in butter until tender but not brown, about 5 to 7 minutes. Drain salmon and mushrooms, reserving 1/4 cup liquid. Flake salmon. Stir salmon, mushrooms, 1/2 can soup, salt and pepper into vegetables until well combined. Fold in eggs. Spoon about 1/3 cup mixture down center of each crepe. Roll and place seam-side down in greased 13x9x2 inch baking dish or pan. Combine remaining 1/2 can soup with 1/4 cup reserved mushroom and salmon liquid. Pour sauce over crepes. Sprinkle with cheese. Bake in preheated 350 degree oven 30 minutes or until. golden brown and bubbly. Garnish with egg slices and dill weed, if desired. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Savory Baked Fish Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Savory crunch -- see recipe 1 large onion -- thinly sliced and -- separated into -- rings 1/4 cup margarine or butter -- melted 1 package individually frozen cod fillets -- (12 oz.) 1 tablespoon lemon juice Heat oven to 400 degrees. Prepare Savory Crunch. Arrange onion rings in ungreased square 8" baking dish; drizzle with margarine. Arrange fish on onions; drizzle with lemon juice. Sprinkle Savory Crunch evenly over fish. Bake uncovered until fish flakes easily with fork, about 30 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Savory Baked Drumfish Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds black drum fillets -- or other fish -- fillets 2 teaspoons lemon juice 1 dash pepper 6 slices bacon -- chopped 1/2 cup soft bread crumbs 2 tablespoons chopped parsley 3/4 cup thinly sliced onion 2 tablespoons bacon fat Skin fillets and place in a single layer in a greased baking dish, 12x8x2 inches. Sprinkle with lemon juice and pepper. Fry bacon until crisp. Remove bacon from fat. Add to bread crumbs and parsley. Cook onion in bacon fat until tender. Spread onion over fish. Sprinkle crumb mixture over top of onion. Bake in a moderate oven, 350 degrees, for 25 to 30 minutes or until fish flakes easily when tested with a fork. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Salmon Steaks With Cucumber Dill Sauce Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 salmon steaks 1/4 cup dry white wine 1 bay leaf 2 tablespoons fresh dill 1 stalk celery, cut up ----cucumber dill sauce----- 1/4 cup plain lo-fat yogurt 1/4 cup lite mayonnaise 1 small seeded grated cucumber 1 small onion, peeled & grated 1/8 teaspoon dry mustard 1/4 cup freshly chopped dill 1 salt pepper,black Place steaks in microwave safe dish w/ thick end to outside. Add remaining ingredients on top of steaks. Cover and nuke on high for 4-6 minutes. Serve with cucumber-dill sauce. For cucumber-dill sauce: combine all ingredients in a food processor. Process until blended. Pour into serving bowl; refrigerate 1-2 hours before serving. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Salmon Party Loaf Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon unflavored gelatin 2 tablespoons cold water 1/2 cup water 1 Egg -- separated 3/4 teaspoon salt 1 teaspoon dry mustard 1/4 cup chili sauce 1 can salmon -- (7 3/4 oz.) 1 tablespoon lemon juice 2 tablespoons minced green pepper 1 tablespoon minced onion 1 1/2 cups cottage cheese 1/2 cup whipping cream 4 Strips green pepper 4 Strips pimiento Soften the gelatin in 2 tbsp. cold water. Add to rest of water and dissolve over medium heat. Slowly mix part of the hot dissolved gelatin with the beaten egg yolk. Return the yolk and gelatin mixture to the pan and cook, stirring constantly, until thickened slightly. Add the salt, mustard and chili sauce to the hot mixture and cool. Remove the bones and membranes from the salmon and flake the meat. Stir the salmon, lemon juice, green pepper, onion and cottage cheese into the gelatin mixture and chill until partially thickened. Beat the egg white until stiff and fold into the chilled salmon mixture. Whip the cream until stiff and fold in, also. Turn into a 1 quart mold and chill until thoroughly set. Unmold and garnish with green pepper and pimiento strips. Serve with lemon wedges and salad dressing if desired. Serves: 4 - 6 Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Red Snapper Paysanne Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds red snapper steaks -- or other fish -- steaks 1/2 teaspoon salt 1/4 teaspoon white pepper 1 can sliced mushrooms -- drained (4 oz.) 1/2 cup sliced green onions 1/4 cup catsup 2 tablespoons butter or margarine -- melted 1/2 teaspoon liquid smoke Thaw frozen steaks. Cut into serving size portions. Place in a greased baking dish, 12x8x2 inches. Sprinkle with salt and pepper. Combine remaining ingredients and spread over top of fish. Bake in a moderate oven, 350 degrees, for 25 to 30 minutes or until fish flakes easily when tested with a fork. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Quick N' Easy Salmon Patties Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can pink salmon -- (15 oz.) 1 Egg 1/3 cup minced onions 1/2 cup flour or mashed potatoes 1 1/2 teaspoons baking powder 1 1/2 cups Crisco Drain salmon and set aside. Add 2 Tbsp. liquid from salmon into mixing bowl. Mix salmon, egg, and onion in salmon liquid. Stir in flour and baking powder to mixture, add more liquid if needed. Make small patties and fry. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Quick Crab Cakes Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- crackers eggs 2 tablespoons mayonnaise 1 teaspoon worcestershire sauce 2 teaspoons old bay seasoning 1/4 teaspoon pepper, red -- crushed 1 pound crabmeat -- lump OLD BAY SEASONING is a prepared blend of celery salt, spices and paprika; look for it where spices are located. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Potato Shortcake With Creamed Salmon Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Potato shortcake -- see recipe 1/3 cup chopped onion 1/3 cup margarine or butter 1/3 cup Bisquick baking mix 2 tablespoons chopped parsley 1/4 teaspoon salt 1/4 teaspoon dried basil leaves 2 cups milk 1 can salmon -- drained and flaked -- (15 1/2 oz.) 1 package frozen green peas -- (10 oz.) Cook and stir onion in margarine in 3 quart saucepan over medium heat until tender, 2 to 3 minutes. Stir in baking mix, parsley, salt and basil. Cook over low heat; stirring constantly, until bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salmon and peas; reduce heat. Simmer uncovered until salmon and peas are hot, 3 to 5 minutes. Serve over Potato Shortcake. Makes 6 to 8 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pizza With Tuna, Basil, And Pine Nuts Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 3/4 cup lukewarm water 1 1/2 cups high-gluten flour pn Salt 1 1/2 tb Extra virgin olive oil 1 1/2 lb Fresh tomatoes 3 tb Extra virgin olive oil 1 Onion; thinly sliced 1 Garlic clove; minced 2 cn Tuna fish; 6-oz each -drained Coarse salt; to taste Ground pepper; to taste 8 tb Pine nuts; lightly toasted Fresh basil Pizza Dough: Combine the yeast with 1/4 cup of water. cover and leave until double in volume. If the mixture does not rise, throw it away and use a fresh package of yeast. If using a food processor, fit the bowl with a steel blade and put the flour, salt, olive oil, yeast mixture, and remaining water into the bowl. Process until the dough forms a ball, about 20 seconds. Place the dough on a smooth surface and knead for a couple of minutes, adding more flour if the dough is too sticky. If using the hand method, combine the flour and salt and place the mixture on a smooth working surface. Make a well in the center and add the yeast mixture, olive oil, and remaining water. Gradually work the flour into the liquid, using a wooden spoon. When the dough is too stiff to work with the spoon, knead until smooth and shiny, about 8 to 10 minutes. Add more flour if the dough gets too sticky. Put the dough in a large mixing bowl. Cover with a damp cloth or plastic wrap and let rise for 2 to 2 1/2 hours in a warm place until tripled in size. Punch down the dough, sprinkle with flour, and knead for a minute. If not using until the next day, place in a bowl, cover, and refrigerate. Grease a 12-inch pizza pan with oil. Roll out the dough with a floured rolling pin directly onto the pizza pan. Brush with olive oil. Let rise for 1 hour. The pizza is now ready for filling. Pizza: Preheat oven to 400 degrees. Peel the tomatoes either by placing them in boiling water for a few minutes or by charring them over a gas flame or under a broiler. Slip off the skins while the tomatoes are still warm. Heat 2 tablespoons of the oil in a large frying pan and soften the onion without browning it. Add the garlic and the tomatoes. Cook for about 20 minutes over medium heat, until the tomatoes are soft and the sauce has thickened. Add the tuna fish and mix thoroughly. Season with salt and pepper. Spread the filling evenly over the pizza dough. sprinkle with the pine nuts and the remaining oil. Bake for 25 to 30 minutes, or until done. Sprinkle with the basil and serve. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pasta W/Tuna & Fresh Basil Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can tuna -- ( 7 1/2) undrained 4 cups cooked ziti (about 1 lb) 1/2 cup diced sweet red pepper 1/4 cup chopped fresh basil lemon juice to taste Combine all ingredients together in a medium bowl and toss well. Chill at least 1 hour before serving. Serves 4 as a main course. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pasta Con IL Tonno (Pasta With Tuna) Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 red chile -- dried 10 milliliters garlic -- cut in half 28 ounces tomatoes can salt 1 pound pasta -- cooked 12 1/4 ounces tuna can -- drained parsley -- chopped Heat oil in saute pan and cook chile and garlic few minutes. Cool slightly, then add tomatoes and salt to taste. Cook 10 minutes. Meanwhile, cook pasta according to directions on package. Add tuna to tomato mixture and simmer few minutes to heat through. Remove chile and garlic. Pour sauce over drained pasta. Garnish with chopped parsley. Makes 4 servings. Each serving contains about: 695 calories; 708 mg sodium; 16 mg cholesterol; 16 grams fat; 95 grams carbohydrates; 42 grams protein; 1.47 grams fiber. NOTE: Romans prefer canned tomatoes when fresh tomatoes are out of season and flavorless. When tomatoes are in season, substitute an equivalent amount for the canned tomatoes. A true Roman chooses spaghetti or rigatoni shapes of pasta. Small children are served farfalle (bow- or butterfly-shaped) pasta. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Pan Fried Fish Recipe By : Serving Size : 3 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh or frozen fish fillets -- thawed 1/2 cup Aunt Jemima Enriched Yellow Corn Meal 1/2 cup all-purpose flour 1/2 teaspoon dill weed or chili powder -- (optional) 1/2 teaspoon salt -- (optional) 1/8 teaspoon pepper 2 tablespoons water 1 tablespoon butter -- up to 2 1 tablespoon vegetable oil -- up to 2 Coat fish in combined dry ingredients; dip in combined egg and water. Coat again in dry ingredients. Pan fry in butter and oil until fish flakes easily with fork; drain on paper towels. 3 to 4 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * My Tuna Dish Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces noodles (16 oz package) 1 can tuna 3 tablespoons mayonnaise -- 3 heaping tbs 9 drops hot sauce 1/2 teaspoon garlic powder 1/2 teaspoon black pepper 1/2 teaspoon oregano 1 pinch onion powder 1 scallion bunch -- chopped 1. Prepare noodles as directions say on the package. 2. Drain water from noodle pot. 3. Cool noodles with cold water. Drain all water. 4. Mix 3 heaping tablespoons of Mayonnaise with noodles 5. Mix in 1 can of tuna with noodles and Mayo. 6. Mix in 9 drops of hot sauce. 7. Toss in the rest of the ingredients. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mel's Mexican Rice And Tuna (Arroz Con Atun) Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup corn oil 2 cups uncooked rice -- not instant converted 6 yellow peppers -- * 1 large onion 3 garlic cloves -- crushed/diced 1 large red tomato -- diced 1 large red tomato -- ** 4 cups chicken broth 1 bay leaf 1 teaspoon oregano crushed black pepper -- to taste 1 large can tuna in spring -- water; drained 1/2 cup olives -- chopped * Long narrow yellow peppers such as guero, x-ca-tic, or hot Hungarian wax. ** Blended, in a blender, with 1 cup of the chicken broth. In a large skillet or saucepan, heat the oil, and add the garlic. When it turns a golden color, add the rice, and stir well until the rice also turns a golden color. Add the onion and the peppers (remove stems) and saute an additional 3 minutes. Add the blended tomato. When the mixture comes to a boil, add the remaining chicken broth. Then add all other ingredients. After the mixture comes to a boil, mix one more time, cover, and lower to a simmer. When all liquid is absorbed, remove bay leaf and serve. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Mediterranean Tuna Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 milliliters garlic 1 onion -- chopped 10 ounces frozen artichoke hearts 2 tablespoons olive oil 14 ounces stewed tomatoes 1/4 cup dry white wine 1 teaspoon dried oregano salt and pepper 1 tablespoon black olive paste 4 tuna -- swordfish or halibut Chop garlic, onion and artichokes. Heat the olive oil in a deep skillet over med. heat. Add the garlic and onion and saute stirring on occasion, until the onion is translucent, about 5 minutes. Add the artichokes, tomatoes, white wine and oregano. Bring the liquid to a simmer and season to taste with salt and pepper. Cook, covered for about 15 minutes. Stir in the olive paste and set fish on top. Cover skillet and simmer until the fish is cooked, 5-10 minutes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Herb & Garlic Fish Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Miracle Whip 1/2 teaspoon dried marjoram leaves 1/2 teaspoon dried thyme leaves 1/2 teaspoon garlic powder 1/4 teaspoon ground celery seed 1 pound fish fillets Mix dressing and seasonings. Place fish on greased grill over medium coals or rack of broiler pan 2 to 4 inches from heat. Brush with 1/2 of the dressing mixture. Grill or broil 5 to 8 minutes. Turn; brush with remaining dressing mixture. Continue grilling or broiling 5 to 8 minutes or until fish flakes easily with fork. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Hearty Tuna Melts Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 1/8 ounces tuna, water pack -- drained and flaked 1/3 cup fat-free mayonnaise 1/2 cup celery -- chopped 1/3 cup green pepper -- chopped 2 tablespoons ripe olives -- chopped 1/4 teaspoon crushed dried thyme 6 slices dark rye bread 6 slices fat-free pasteurized cheese -- process cheese Heat oven to 350 F. Combine tuna, mayonnaise, celery, green pepper, olives, and thyme; mix lightly. For each sandwich, top bread slice with 1/4 c. tuna mixture; cover with slice of cheese. Bake at 350 F. for 10 minutes or broil until cheese melts. 6 sandwiches, each 139 calories, 13 g protein, 18 g carbo., 2 g fat, 17 mg cholesterol, 637 mg sodium - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Have It Your Way Seafood Casserole Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces pasta or noodles 1/2 cup mayonnaise or salad dressing 1/2 cup milk or white wine 1 can condensed cream soup 1 cup cheddar or American cheese -- Shredded 1/2 teaspoon dry mustard or dillweed 8 ounces canned tuna,shrimp -- or crab Select mushroom, shrimp or cheese cream soup. Cook pasta or noodles according to directions. Drain and set aside. Combine mayonnaise with milk OR white wine. Stir in soup, cheese and seasoning. Gently stir in the cooked pasta or noodles and drained fish or seafood. Pour into a 1 1/2 qt. casserole. Cover and bake at 350 for 30 minutes. Uncover and sprinkle with Crunchy Topping. Bake 5 minutes more. CRUNCHY TOPPING Combine 1 cup soft bread crumbs and 2 T. melted butter. OR, use 1 C. crushed potato chips. OR, toast 1/2 C. slivered almonds. OR, use canned French Fried Onion Rings OR chow mein noodles. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Hamburg-Style Fish Salad Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter 1 pound cod fish fillets 1/2 cup hot water 4 eggs; large, hard cooked 2 pickles; dill 1 tablespoon capers -----------sauce------------ 2 tablespoons mayonnaise 2 tablespoons sour cream 2 teaspoons lemon juice 1 teaspoon mustard; dijon-style 1/2 teaspoon salt 1/4 teaspoon pepper; white ----------garnish----------- 1 egg; large, hard cooked 4 beets; canned, slices NOTE: Fillets may be fresh or frozen. Melt butter in a fry pan. Place fish in fry pan and pour hot water over fish. Bring to a boil, cover, lower heat and simmer gently for 10 minutes. Meanwhile slice the 4 hard cooked eggs and the pickles. Drain fish, cool and cut into cubes. Prepare salad sauce by blending mayonnaise, sour cream, lemon juice, mustard, salt, and pepper. In a separate bowl gently mix fish cubes, egg and pickle slices and capers. Arrange fish mixture in individual dishes and spoon salad sauce over tops. Chill for 30 minutes. To garnish, cut remaining egg into eight pieces and chop beet slices. Arrange garnish on each serving. Serve immediately. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Grouper & Horseradish Sauce Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small green pepper, sliced 1 pound grouper 1/4 teaspoon pepper 4 onion slices, thin 1/3 cup Catalina dressing 2 tablespoons prepared horseradish 1/4 teaspoon hot sauce 1 tablespoon lemon juice Place bell pepper in a 9-inch pie plate, cover w/ plastic wrap & vent, microwave @ high 2 minutes, remove & set aside. Wipe pie plate. Quarter fish, arrange in pie plate, sprinkle with pepper; top with bell pepper and onion. Microwave, uncovered, @ high 7-8 minutes until fish flakes easily. Drain & cover. Combine salad dressing and next three ingredients in 1-cup glass measure; stir. Microwave @ high for 1 minute. Serve sauce with fish and garnish with lemon wedges. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Grilled Tuna & Vegetables W/Yellow Pepper Sauce Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 (5 oz) tuna steaks 1 tablespoon garlic oil 1 zucchini -- sliced on bias to 1 cup 1 red onion -- sliced in thick 3 russet potatoes -- sliced 1 inch thick 1/2 cup garlic oil 1/4 cup balsamic vinegar salt/pepper to taste -----yellow pepper sauce----- 1 tablespoon olive oil 1/2 cup onion -- chopped 1 cup yellow bell pepper -- chopped 1 teaspoon thyme 1/2 cup chicken stock salt/pepper to taste Season tuna steak with salt and pepper and rub with garlic oil. Place on hot grill and cook to desired temp. Rub all veggies with garlic oil. Grill until tender. Season with pepper and sprinkle with balsamic vinegar. Sauce: Heat olive oil in 1 quart sauce pot. Add onions and saute onions until lightly browned. Add yellow peppers and time and sweat in olive oil 1 minute. Add stock and simmer covered until peppers are soft. Remove to blender and puree. Adjust seasoning and keep warm. Spoon sauce - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Grilled Swordfish With Barbecue Sauce Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds swordfish fillets 1 cup catsup 1/3 cup lemon juice 1/4 cup oil 2 teaspoons worcestershire sauce 1 clove garlic, minced 1/2 cup chopped onion 1/4 cup water 1 teaspoon sugar 1/4 teaspoon hot pepper sauce 1 small bay leaf Place fish in single layer in shallow baking dish. Combine 1/2 cup catsup, lemon juice, oil, Worcestershire and garlic. Pour sauce over fish. Cover and refrigerate about 1 hour, turning fish once. Remove fish, reserving sauce. Use half of reserved sauce for brushing fish while grilling. Combine remaining half of sauce with remaining catsup, onion, water, sugar, hot pepper sauce and bay leaf. Simmer about 20 minutes to blend flavors and thicken. Meanwhile, place fish on well-greased, hinged wire grills. (If barbecuing fish on standard grill, brush fish with oil before cooking.) Cook about 5 inches from moderately hot coals 8 minutes. Baste with reserved sauce. Turn and cook 7 to 8 minutes longer, or until fish flakes easily when tested with fork. Brush fish with more sauce as needed during cooking. To serve, spoon hot barbecue sauce over fish. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Grilled Shark To Die For Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup soy sauce 1/2 cup orange juice 1/4 cup catsup 1/4 cup chopped fresh parsley 2 tablespoons lemon juice 1/3 tablespoon ground pepper 1 cloves garlic, minced 6 shark steaks, or swordfish or salmon steaks Combine soy sauce, orange juice, catsup, chopped parsley, lemon juice, pepper, and minced garlic. Add fish; cover and marinate in refrigerator for 2 hours. Remove fish from marinade, reserving marinade. Grill fish over hot coals 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with marinade. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Foil Envelope Fish Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 green pepper, sliced 1 tomato, sliced 1 green onion, sliced 1/2 tablespoon basil 1 salt 1 white pepper 1 filet firm white fish 1 slices lemon Cut tin foil into 12X16 inch rectangle. Place green pepper, tomato and green onion on lower half of foil sheet. Sprinkle with 1/4 teaspoon basil, salt and pepper. Place fish on vegetables. Sprinkle with remaining basil, salt and pepper. Top with lemon slices. Fold upper half of foil over fish and vegetables. Double fold edges of foil to make a tight 1/2 inch seal. Place foil envelope on baking sheet and bake at 450F for 15 minutes or until envelope puffs. To serve, Cut an "X" in top of envelope and fold foil back. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Flounder With Crab Stuffing Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Pan dressed flounder -- fresh or frozen Crab stuffing -- see recipe 1/3 cup lemon juice 2 teaspoons salt 3/4 cup melted butter -- or margarine Paprika Thaw frozen fish. Clean, wash and dry fish. To make a pocket for the stuffing, lay the fish flat on a cutting board, light side down. With a sharp knife cut down the center of fish along the backbone from the tail to about 1" from the heat end. Turn the knife flat and cut the flesh along both sides of the backbone to the tail allowing the knife to run over the rib-bones. Place fish in a single layer on a well greased baking pan, 15x10x1 inch. Stuff fish loosely. Combine remaining ingredients and mix well. Brush fish with sauce. Bake in a moderate oven, 350 degrees, for 25 to 30 minutes or until fish flakes easily when tested with a fork. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Flounder In Wine Sauce Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds flounder fillets -- or other fish -- fillets 3 Tomatoes -- sliced 2 teaspoons salt 1 dash pepper 2 tablespoons flour 2 tablespoons butter or margarine -- melted 1/2 cup skim milk 1/2 teaspoon crushed basil 1/2 cup dry white wine Chopped parsley Skin fillets. Sprinkle fillets on both side with salt and pepper. Place fillets in a single layer in a greased baking dish, 12x8x2 inches. Arrange tomatoes over top of fillets. Sprinkle with salt and pepper. Blend flour into butter. Add milk gradually and cook until thick and smooth, stirring constantly. Remove from heat and stir in wine and basil. Pour sauce over top of tomatoes. Bake in a moderate oven, 350 degrees, for 25 to 30 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Florida Red Snapper Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds red snapper fillets 1/4 cup grated onion 2 tablespoons orange juice 2 tablespoons lemon juice 2 teaspoons grated orange rind 1/2 teaspoon salt 1/8 teaspoon nutmeg Thaw fillets if frozen. Cut fish into 6 portions. Place in a single layer, skin side down, in a well-greased baking dish, 12x8x2 inches. Combine onion, orange and lemon juice, orange rind, and salt. Pour over fish; cover and place in refrigerator to marinate 30 minutes. Sprinkle fish with nutmeg and pepper. Bake in a moderate oven, 350F, for 25 to 30 minutes or until fish flakes easily when tested with fork. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fish Fillets Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound fish fillets (any kind) 1 stick butter 2 tablespoons lemon juice 1 dash curry powder 1 dash cayenne pepper 1 clove garlic -- minced 1 dash Mrs. dash 1/2 teaspoon chicken bullion 2 tablespoons water Put fillets in microwave safe baking dish. Sprinkle with lemon juice, assorted spices, and bullion. Place butter on top of fillets, so it will melt over them. Add a little water, cover with plastic wrap and punch with holes. Microwave on high for 3-5 minutes or until fish will flake with a fork. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fish En Escabeche Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound firm white fish fillets; * 1/3 cup lemon juice 1/3 cup lime juice 1/4 cup olive or vegetable oil 1 tablespoon cilantro; fresh, snipped, ** 1 teaspoon oregano; fresh, snipped, *** 3/4 teaspoon salt 1/4 teaspoon pepper 12 stuffed green olives; **** 2 jalapenos chiles; ***** 1/4 cup onion; finely chopped, 1 sm 1 clove garlic; finely chopped 1 cup tomato; seeded & chopped 1 avocado, peeled & chopped * Fish should be Orange Roughy, Haddock, or Mackerel, cut into 1/2" ** If fresh Cilantro is not available, use 1 t dried cilantro leaves. *** If fresh oregano is not available, use 1/4 t dried oregano leaves. **** Olives should have pimiento stuffing. ***** Jalapeno Chiles should be seeded and chopped. Heat 3/4-inch of water to boiling in 10-inch skillet; carefully place fish in water. Heat to boiling; reduce heat. Simmer, uncovered, just until fish is opaque, about 30 seconds (DO NOT overcook or fish will fall apart); drain carefully. Mix remaining ingredients except tomato and avocado in a glass or plastic dish. Stir in fish carefully. Cover and refrigerate 2 day, carefully stirring occasionally. Just before serving, gently stir in tomato and avocado; drain. Serve fish mixture on saltine crackers or tortilla chips, if desired. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fish Bake Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound black drum fillets or other fish fillets -- fresh or -- fresh-frozen 1 teaspoon dehydrated onion flakes 3 cups tomato juice 1 teaspoon curry powder 1 teaspoon celery salt 1/4 teaspoon garlic powder 1 Bay leaf -- broken 1 pinch thyme 1/8 teaspoon freshly ground pepper 2 teaspoons Worcestershire sauce Thaw frozen fish. Combine all ingredients in a large covered saucepan except fish. Heat well. Add fish, making sure it is covered with sauce. Simmer until fish flakes easily when tested with a fork, about 20 minutes. Remove fish and serve. Makes approximately two 6 oz. servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98 - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Fish And Potato Platter Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces plain non-fat yogurt 1/4 cup chopped fresh dill 2 tablespoons rice vinegar 2 tablespoons chopped chives 1/2 teaspoon salt 1/2 teaspoon pepper 3/4 pound small red potatoes, sliced 1 pound salmon filets, cut in pieces 1 cup broccoli florets 2 tablespoons lemon juice Combine first 6 ingredients in a small bowl; cover and chill. overlap potato slices around edge of a round 12 inch platter. Cover and microwave at high for 3 minutes. Uncover and place fish in a ring inside potatoes with pieces end to end. Mound broccoli in center of platter. Sprinkle fish and potatoes with lemon juice; cover. Microwave at high 8 minutes or until fish is cooked through and potatoes are tender, giving dish a half-turn at 4 minute intervals. Serve with a dill sauce. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Codfish Omelet Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sliced potatoes 2 eggs 1 tablespoon butter or butter substitute 2 cups shredded salt codfish 1/2 cup thin cream pepper and salt Cover codfish with cold water. Let stand several hours. Drain. Add potatoes. Cover with water. Cook until tender. Drain. Mash. Add cream, butter, and well-beaten egg yolks. Beat until light. Season to taste. Fold in stiffly beaten egg whites. Pour into hot frying pan containing the butter. Cook until brown on the bottom. Fold like an omelet. Serve at once. 8 servings. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chinese Tuna Steaks On The Grill Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tuna steak 1 teaspoon salt 1 teaspoon finely chopped ginger root 1/4 teaspoon white pepper 1 teaspoon cornstarch 2 tablespoons salted black beans 4 green onions with tops 2 teaspoons green chilies 1 tablespoon cornstarch 1 tablespoon water 1 teaspoon sugar 2 tablespoons peanut oil 1 tablespoon peanut oil 2 teaspoons finely minced garlic 1 cup chicken broth (or fish stock) spinach or red-leaf lettuce leaves Pat fish dry w. paper towels. Mix salt, ginger & pepper. Coat both sides of fish with mixture and rub 1 tsp. cornstarch on both sides of fish. Cover & refrigerate 30 minutes. Place black beans in bowl and cover with warm water. Stir about 2 minutes. Remove and drain. Discard water. Partially pulverize beans. Chinese cooks use the back end of their cleaver handle. Cut 3 of green onions on diagonal into 1 inch pieces, remaining one into thin slices (strings). Remove seeds and membranes from chilies. Cut chilies into very thin slices. Mix 1 Tbs cornstarch, water and sugar. [If grilled fish is preferred, grill on charcoal about 4-5 minutes each side or 10 minutes per inch of thickness, not too close to coals - otherwise fry in wok] Heat wok until hot & add 2 Tbs oil, tilting to coat sides. Fry fish 2 minutes or until brown, turning once. Reduce heat to low, cover and simmer 10 minutes turning after 3 minutes. Uncover & remove from wok. Bring wok back up to very hot over high heat. Add 1 Tbs oil, tilt & coat. Add black beans, chilies, garlic & green onion pieces & stir fry all for 1 minute. Add broth/stock and heat to boiling. Stir in cornstarch/sugar water mixture, stir cooking until thickened. Add fish steaks turning to coat with sauce. Heat 2 minutes. Line platter with spinach/lettuce leaves, place fish on bed and garnish top with green onion slivers. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chile Tuna Sea Shells Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 green chiles, skinned seeds removed -- chopped 2 tablespoons prepared chile sauce 1 can white tuna -- drained and flaked 1/4 cup mayonnaise 2 teaspoons prepared horseradish sauce 4 green onions -- chopped 1/4 cup green olives -- sliced 1/2 pound sea shell macaroni 1 avocado, peeled -- pit removed -- chopped 2 sprigs cilantro -- chopped Cook the macaroni in 4 quarts of salted water until just done but still firm. Drain and rinse in cold water. Combine all the ingredients, except the avocado and cilantro, and allow to sit for 2 hours to blend the flavors. Garnish with the avocado and cilantro and serve. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cheesy Garden Tuna-Filled Crepes Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 crepes 1/2 cup chopped celery 1/4 cup chopped onion 1 can (7 3/4 oz) tuna -- drained 2 cups frozen broccoli -- cut up 2 cups shredded cheddar cheese Prepare crepes.Place broccoli in 1 1/2 qt. microwave safe casserole. Cover and microwave as directed on pkg.;drain.Stir in 1 1/2 cups cheese and the remaining ingredients.Microwave covered on high 1 minute. Spoon onto crepes;roll up.Arrange in square microwave dish,8 x 8 x 2"; sprinkle with remaining cheese.Cover loosely with plastic wrap and microwave on high until cheese is melted,2 to 3 minutes.4 Servings. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cheesy Broiled Flounder Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds flounder or white fish 2 tablespoons lemon juice 1/2 cup parmesan cheese,grated 1/4 cup butter, softened 3 tablespoons mayonnaise 3 green onions, chopped 1/4 teaspoon salt 1 dash hot sauce Place fillets in a single layer on a greased, shallow oven-to-table type broiler pan; brush with lemon juice. Combine next 6 ingredients in a small bowl and set aside. Broil fillets 4 to 6 minutes or until fish flakes easily when tested with a fork. Remove from oven; spread with cheese mixture. Broil an additional 30 seconds or until cheese is lightly browned and bubbly. Garnish with lemon twists and parsley if desired. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Charcoal Grilled Red Snapper Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds red snapper steaks or other fish steaks -- fresh or frozen 1/2 cup melted fat or oil 1/4 cup lemon juice 1/4 teaspoon white pepper 2 teaspoons salt 1/2 teaspoon worcestershire 1 dash liquid hot pepper sauce paprika Thaw frozen steaks. Cut into serving size portions and place in well greased, hinged wire grills. Combine remaining ingredients, except paprika. Base fish with sauce and sprinkle with paprika. Cook about 4" from moderately hot coals for 8 minutes. Baste with sauce and sprinkle with paprika. Turn and cook for 7 to 10 minutes longer or until fish flakes easily when tested with a fork. Busted by Barb - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Broiled Spicy Shark Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound shark fillets (3/4" thick) 1/3 cup lemon juice 1/4 cup chopped parsley 1 tablespoon chopped fresh basil, or 1 teaspoon dried basil 1 clove garlic, minced 2 tablespoons seafood sauce or chili sauce 1 tablespoon light soy sauce Place fish fillets in plastic bag. Add lemon juice, parsley, basil, garlic, chili sauce and soy sauce. Close top of bag and refrigerate for at least one hour, but not longer than 8 hours. Remove fish from bag and save marinade. Place fish onrack of pre-heated broiler about 3 inches from heat and broil for 3-5 minutes. Turn fillets over, brush top with marinade and broil an additional 5-8 minutes until fish flakes or is done to taste. Boil rest of marinade until it's reduced by half and pour over fillets when serving. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Broiled Catfish Hawaiian Recipe By : Possum Kingdom Lake Cookbook Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds catfish fillets -- or other fish -- fillets, fresh or -- fresh-frozen 1/2 cup pineapple juice 1/4 cup steak sauce 1 teaspoon salt 1 dash pepper Skin fillets and cut into serving size portions. Place fish in a single layer in a shallow baking dish. Combine remaining ingredients and pour over fish. Let stand for 30 minutes, turning once. Remove fish, reserving sauce for basting. Place fish on a well greased broiler pan. Broil about 4" from source of heat for 4 to 6 minutes. Turn carefully and brush with sauce. Broil 4 to 6 minutes longer or until fish flakes easily when tested with a fork. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Apple Halibut Kabobs Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup dry white wine (chicken broth can be substituted) 1 cup Rome apple -- cored and cut in 1 inch cubes 4 teaspoons olive oil 1 medium green or sweet red pepper -- cut in 1 inch squares and separated 2 tablespoons lime juice 2 tablespoons finely chopped onion 1 small onion -- cut in 1 inch squares and separated 1/2 teaspoon salt 1/2 teaspoon dried thyme -- crushed 1 pound halibut -- cut in 1 to 1 1/2 inch cubes 1/8 teaspoon pepper Combine wine, oil, lime juice, chopped onion, salt, thyme and pepper; mix well. Marinate remaining ingredients in mixture 1 to 2 hours. Thread apple, pepper, onion and halibut on long metal or bamboo skewers; repeat five times on each skewer, ending with apple. Broil or grill 4 to 5 inches from heat 6 to 8 minutes or until fish flakes when tested with a fork. Serve warm or cold. Source: "Virginia Apple Growers Association" S(Internet Address): "http://www.virginiaapples.org" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Alaska Salmon Chowder Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 1/2 ounces Alaska salmon -- canned 1/2 cup onions -- chopped 1/2 cup celery -- chopped 1 clove garlic -- minced 2 tablespoons margarine 1 cup potatoes -- diced 1 cup carrots -- diced 2 cup low salt chicken broth 1/2 teaspoon thyme 1/4 teaspoon black pepper 1/2 cup broccoli -- chopped 13 ounces low-fat evaporated milk 10 ounces frozen corn kernels -- thawed parsley -- minced Drain and flake salmon, reserving liquid. Saute onions, celery and garlic in margarine. Add potatoes, carrots, reserved salmon liquid, chicken broth and seasonings. Simmer, covered, 20 minutes, or until vegetables are nearly tender. Add broccoli and cook 5 minutes. Add flaked salmon, evaporated milk and corn; heat thoroughly. Sprinkle with minced parsley to serve. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Grilled Fish In Foil Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fish fillets -- fresh or frozen 2 tablespoons margarine or butter 1/4 cup lemon juice 1 tablespoon chopped parsley 1 teaspoon dill weed 1 teaspoon salt 1/4 teaspoon pepper paprika 1 med. onion -- thinly sliced On 4 large buttered squares of heavy-duty aluminum foil, place equal amounts of fish. In small saucepan, melt margarine; add lemon juice, parsley, dill weed, salt and pepper. Pour equal amounts over fish. Sprinkle with paprika; top with onion slices. Wrap foil securely around fish, leaving space for fish to expand. Grill 5 to 7 minutes on each side or until fish flakes with fork. Refrigerate leftovers. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Caribbean Fish Chowder Recipe By : Fred Peters Serving Size : 10 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound small shrimp 1/2 pound fish fillets 1/4 pound clams 3 cups fish stock 1 cup clam juice 1/2 cup burgundy wine 1 tablespoon corn oil 3 cloves garlic -- crushed 3 stalks celery -- diced 1 potato -- peeled & diced 1/3 cup tomatoes -- stewed and chopped 1 green bell pepper -- diced 1/2 teaspoon basil 1/2 teaspoon oregano 2 bay leaves 1 teaspoon paprika 1/2 teaspoon celery seed 1/2 teaspoon dry mustard 1/2 teaspoon cilantro -- dried salt and pepper -- to taste Many recipes come out of the Caribbean that people either like or hate on first taste. This particular recipe is for a chowder that is excellent. Heat the oil in a large soup pot. Saute the onion and garlic until the onions are translucent. Add all of the other ingredients except the shrimp, clams and the fish. Simmer for 1 hour or until the vegetables are tender. Add the seafood and cook for 7 to 10 minutes at a low boil. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - NOTES : I have added on occassion 1/4 cup rice to this recipe and it is good that way too Nutr. Assoc. : 0 * Exported from MasterCook * Marinated Mediterranean Steaks Recipe By : Thea Thomas, Cordova, Alaska Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces frozen limeade -- thawed 3/4 cup olive oil 3/4 cup soy sauce 2 tablespoons minced fresh garlic 2 tablespoons chopped fresh rosemary 6 4 ounce Alaska salmon steaks, fillets, halibut (4 OR 6 4 ounce cod steaks/fillets* (4 to 6 ounces each) Combine limeade, olive oil, soy sauce, garlic and rosemary in a shallow baking dish. Place seafood in dish. Turn fish over several times to coat; refrigerate 30 to 45 minutes. Remove seafood from marinade. *If using Alaska halibut or cod, substitute 1 teaspoon each of dried oregano and ground coriander for rosemary. Proceed as directed. Cook seafood on oiled, medium hot grill, turning once during cooking, about 6 to 12 minutes per inch of thickness. Do not overcook. Cuisine: "Mediterranean" Source: "Alaska Seafood Marketing Institute" S(Internet address): "http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" - - - - - - - - - - - - - - - - - - - NOTES : This recipe was one of five winning recipes of ASMI's Second Annual Fishermen's Grilled Recipe contest. The five winning recipes were selected by an independent home economist from a field of 50 entries. The recipes were evaluated for flavor, originality and ease of preparation Nutr. Assoc. : 0 * Exported from MasterCook * Salmon Rollups Recipe By : Serving Size : 5 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 3/4 ounces salmon (drained, flaked) 1 egg (beaten) 1 teaspoon parsley (dried) 1 teaspoon instant minced onions 1/2 teaspoon dill weed 1 tube crescent rolls cayenne pepper Mix salmon, egg, parsley, onion and dill weed and spread on rolls. Roll up from wide end after spreading. Bake on cookie sheet at 350F for 12 to 15 minutes. Serve with a cheese sauce topping. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Great Northerns & Tuna With Lemon & Ginger Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Salad Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 15 ounce can Great Northern Beans 1 9 1/4 ounce water packed light tuna -- drained 6 cups Romaine lettuce -- torn --DRESSING-- 2 tablespoons fresh lemon juice 1/2 teaspoon soy sauce 1 teaspoon fresh ginger -- minced 2 teaspoons fresh garlic -- minced 1/4 cup extra-virgin olive oil Lemon slices -- garnish DRESSING: Prepare by combining lemon juice, soy sauce, ginger and garlic. Whisk in olive oil. Set aside. SALAD: Using a strainer, drain beans and rinse very well, being careful to not break beans. Transfer to flat serving dish. Separate drained tuna and add to beans. Add lettuce and dressing. Toss very gently just to combine. Do NOT overdo. Garnish with lemon slices. Serve immediately. Source: "American Dry Bean Board" S(Internet Address): "http://adbb-sql.cdirect.com/" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Cakes With Dill Tartar Sauce Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup celery -- chopped 3/4 cup onion -- chopped 2 tablespoons cream cheese 2 teaspoons lemon juice 1/8 teaspoon red pepper 1/3 cup breadcrumbs 1 teaspoon dried dill 1 can tuna in water (9 1/4 oz can) 1 egg white -----dill tarter sauce----- 2 tablespoons mayonnaise 1 tablespoon plain yogurt 1 tablespoon onion -- chopped 1 tablespoon cucumber -- chopped 1 teaspoon dried dill 1 teaspoon lemon juice Coat skillet with cooking spray, heat over medium high heat. Saute 1st two ingredients until tender. Place in a bowl with cream cheese and next 2 ingredients. Add crumbs and next 3, and divide into 8 equal portions. In a skillet over medium high heat, cook 4 cakes, 2 min. on each side. Repeat at remaining 4 cakes. Combine tarter sauce in small bowl. Serve with tuna cakes. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Al's Seafood Bisque Recipe By : FROM AL'S SOUP KITCHEN, NYC Serving Size : 6 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups dry white wine 1 bay leaf 1 onion -- roughly chopped 1 clove garlic 2 ribs celery 1 lobster -- (1- 1 1/2 lb) 12 medium shrimp -- in the shell 24 mussels -- well scrubbed 12 sea scallops 4 cups heavy whipping cream 1 cup milk 1 teaspoon dried thyme 1 tablespoon parsley -- fresh, minced 1/4 teaspoon dried rosemary 1 cup fresh spinach -- chopped 1/2 cup carrot -- grated salt and pepper -- to taste 1/2 teaspoon fresh lemon juice Combine the white wine, bay leaf, onion, garlic, and celery in a large stockpot over medium heat. Bring to a boil. Add the lobster, cover the pot and steam for 10 minutes. Remove the lobster. Add the shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs. Add the mussels, cover the pot and steam until they open, about 5 minutes. Remove the mussels with tongs, extract the meat, and discard the shells. Discard any that do not open. Add 2 cups water to the liquid in the pot, bring to a boil, and then add the scallops. Cover the pot and steam for 3 minutes. Remove the scallops with tongs. Extract the lobster meat, reserving the shells. Peel and devein the shrimp, reserving the shells. Chop the meats into bite-sized portions; cover and set aside. Return the seafood shells to the pot of broth and add 2 cups water. Bring to a boil, and then reduce the heat and simmer for 30 minutes. Strain the broth and return to the pan. Bring the broth to a simmer over low heat. Add the cream, milk, thyme, parsley and rosemary and simmer until the mixture thickens slightly, 5 minutes. Add the lobster, shrimp, mussels, and scallops and simmer for 2 minutes. Stir in the spinach and carrots and simmer another 2 minutes just to wilt the spinach. Season with salt and pepper, and stir in the lemon juice. Serve hot. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Idaho Potato & Salmon Shish-kebab Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Main Course Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium Idaho Potatoes -- well scrubbed 1 1/2 pounds salmon fillet chunks -- cut in 1 1/2-inch 3 medium onions -- peeled, quartered an 3 medium green bell peppers -- seeded and cut into 1 slices (6 1/2 inch) fresh pineapple -- cored and cut into q 1 cup Italian dressing or vinaigrette 1/2 cup barbecue sauce 6 lime wedges for garnish 12 skewers Slice potatoes crosswise into 1/2-inch round slices. Cook potato slices in a large pot of boiling water until crisp-tender, about 6 minutes. Drain; cool. On each of 12 skewers, thread ingredients in the following order: a pepper to secure food, potato, pineapple, pepper, onion, salmon and another onion. Repeat, beginning with potato, until each skewer holds about eight inches of ingredients. End each skewer with pepper to secure. Continue with remaining skewers. Place skewers in a 13 x 9-inch pan and drizzle Italian dressing over them. Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour, or until time to grill. Prepare grill. When grill is ready, lightly oil the grill tray to prevent kebabs from sticking. Grill kebabs, turning and basting often with barbecue sauce, about 6 - 7 minutes or until brown. Serve kebabs with lime wedge garnish. Source: "The Idaho Potato Commission" S(Internet Address): "www.idahopotato.com" - - - - - - - - - - - - - - - - - - - NOTES : If using wooden skewers soak in water for at least an hour, so they don't scorch on grill Nutr. Assoc. : 0 * Exported from MasterCook * Lime-Marinated Snapper with Tomato-Caper Sauce Recipe By : Serving Size : 4 Preparation Time : 0:30 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 red snapper fillets (1 1/2 pounds) Salt Ground white pepper 1/4 cup fresh lime juice -- (from 1 large lime) 1 medium onion -- sliced thin 3 medium tomatoes -- peeled, seeded, 1 medium diced 1/4 cup minced canned green chiles 1 tablespoon drained capers 1 4 ounce jar roasted red peppers -- sliced thin TO PREPARE: Place the snapper fillets in a large nonreactive baking dish; sprinkle the fillets with 1/2 teaspoon salt, 1/4 teaspoon white pepper, and lime juice. Let them stand 15 minutes. TO COOK: Meanwhile, bring 1/4 cup water to boil in a large skillet. Add onions; cover and simmer until softened, about 7 minutes. Add the tomatoes, minced green chiles, capers, and 1/4 cup of the roasted red peppers; cover and simmer until the tomatoes release their juice and flavors blend, about 7 minutes. Add red snapper fillets; cover and simmer 5 minutes. Turn fillets and simmer, uncovered, until fillets are opaque throughout, about 4 minutes longer. TO SERVE: Transfer a red snapper fillet to each warm dinner plate. Spoon some sauce over each portion and garnish with remaining roasted red peppers. Serve immediately. Marinating red snapper fillets in lime juice enhances their flavor without adding calories. A salad of curly endive and thinly sliced fennel rounds out this light, Mediterranean-style fish dinner. Description: "Grilled fish in a spicy Mediterranean tomato sauce" Cuisine: "Mediterranean" Source: "Cook's Magazine March 1990" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Golden Apple Stuffed Fillets Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Golden Delicious apple -- grated, peeled 1/4 teaspoon salt 1/2 cup grated carrot 1/4 teaspoon ground black pepper 1/2 cup minced green onion 1/8 teaspoon dried thyme 2 tablespoons fresh lemon juice 4 sole, cod or other white fish fillets -- (4 to 5 ounces each) 1/4 teaspoon ground ginger 1/4 teaspoon ground mustard 1/2 cup chicken broth or water Heat oven to 400; lightly oil small roasting pan. In medium-size bowl, combine apple, carrot, green onion, lemon juice, ginger, mustard, salt, pepper and thyme; mix well. Spread apple mixture evenly over length of fillets; carefully roll up. Place stuffed fillets, seam side down, in oiled pan. Pour broth over rolled fillets; cover with aluminum foil and bake 10 to 15 minutes, or until fish is opaque and barely flakes. Serve. Microwave version Prepare apple stuffing mixture and roll up fillets as above. Place stuffed fillets, seam side down, in oiled microwave-safe dish. Pour broth over rolled fillets; cover with waxed paper and microwave on HIGH 5 minutes or until fish is opaque and barely flakes. (If microwave does not have carousel, rotate dish halfway through cooking.) Source: "Virginia Apple Growers Association" S(Internet Address): "http://www.virginiaapples.org" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0