TUNA-MUSHROOM CASSEROLE

Αναρτήθηκε στις κατηγορίες: 1974, Ψάρια

1 ½ cups tomato puree

1 packet instant onion broth and seasoning mix or 1 onion bouillon cube

½ teaspoon onion powder

½ teaspoon coarsely ground black pepper

12 ounces drained, canned tuna fish, flaked

8 ounces fresh or frozen peas

1 cup sliced mushrooms

¼ cup dehydrated onion flakes

Combine tomato puree, broth mix, onion powder and black pepper in a saucepan. Cook over low heat, stirring occasionally, for 5 minutes. Add tuna fish, peas, mushrooms and onion flakes. Simmer 10 minutes or until peas are tender. Divide evenly. Serve hot or cold. Makes 2 dinner servings.

T-BURGERS

12 ounces drained, canned tuna fish, flaked

1 cup cooked, mashed turnips

1 tablespoon parsley flakes

1 tablespoon lemon juice

1 teaspoon onion powder

Combine all ingredients. Shape into 4 uniform patties, place on baking shit. Bake at 380°F (moderate oven) for 15 minutes or until brown. Makes 2 dinner servings. 2 patties each.

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VEAL-SAUERKRAUT CASSEROLE

Αναρτήθηκε στις κατηγορίες: 1974, Μοσχάρι

1 pound ground veal

½ teaspoon salt

¼ teaspoon nutmeg

⅛ teaspoon onion powder

2 cups sauerkraut, rinsed and drained

1 medium apple, cored and sliced

Parsley sprigs

ADVANCE PREPARATION: Combine veal, salt, nutmeg and onion powder in a bowl. Shape into balls, about 1 1/2 inches in diameter. Brown on all sides over high heat in a non-stick skillet. Combine sauerkraut and diced apple in a baking dish. Add veal balls.

FINAL PREPARATION: Bake at 375°F (moderate oven) for 20 minutes. Serve garnished with parsley sprigs. Divide evenly. Makes 2 dinner servings.

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VEAL ROLLS SUPREME

Αναρτήθηκε στις κατηγορίες: 1974, Μοσχάρι

1 pound veal cutlet

1 teaspoon salt

1 teaspoon paprika

1 ½ cups chicken bouillon, divided

2 medium green peppers, diced

½ teaspoon onion powder

¼ teaspoon oregano

Radish slices

Parsley sprigs

Sprinkle veal with salt and paprika. Brown meat in a non-stick skillet over high heat, turning often. Remove veal and wipe skillet, then return veal to skillet along with 1/2 cup chicken bouillon. Cook over low heat, stirring frequently, about 6 minutes, until meat is tender. Remove veal. Add remaining bouillon, green peppers, onion Powder and oregano to skillet. Cook, stirring frequently, until peppers are tender, about 10 minutes. Drain peppers, reserve bouillon. Divide peppers in a thin layer on each cutlet, reserving 1 tablespoon peppers for garning. Roll veal, securing with teethpicks if necessary. Place veal rolls in baking dish ...m side down. Add reserved bouillon. Bake at 380°F (moderate even) for 8 minutes. Baste with bouillon. Garnish with reserved peppers, radish slices and parsley sprigs. Divide evenly. Makes 2 dinner servings.

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