Creamed Tuna and Vegetables
This recipe is from "The Wycliffe International Cookbook"
Drain and combine, reserving all liquids:
1 cup tuna or any cooked fish
1 1/2 cups cooked, diced carrots
1 1/2 cups cooked, diced potatoes
1 cup cooked peas
3 tablespoons chopped onion
(I just cook 2 1/2 to 3 cups of frozen mixed veggies for the carrots and peas.)
Combine separately in skillet and cook until bubbly:
1/4 cup cooking oil or shortening, (I used margarine)
1/4 cup flour
salt and pepper to taste
Add slowly, stirring until it thickens:
2 cups liquid, reserved liquids and milk
Combine vegetables with sauce and put in a greased baking pan. Cover with pie crust or buttered crumbs. Bake at 350 F for 20 to 30 minutes.
Topical Fruit "Ice Cream"
Ok, this really isn't Ice Cream... but my kids didn't know the difference. It was very yummy and a yummy way to get the kids to eat more fruit! :-) I got the idea from the "Jamie Oliver 30 minute Meals".I added 2 frozen peeled bananas to my food processor, along with frozen papaya, and some frozen strawberries. I started processing them, and added between 1/2 cup and 1 cup of vanilla yogurt. (Our yogurt here is more like a drink than what you get in the US, so you may need to add more) You just want to get it the consistency of soft serve ice cream. Then I added about a tablespoon of honey and 1/2 teaspoon of vanilla. At this point it tasted pretty good, but my family has a sweet tooth, so I added about a 1/4 cup of "lite sugar" (a white sugar and stevia mix, it is much sweeter than just plain sugar and you only need to use about half the amount you would normally use). I then filled up little dessert cups that we have and stuck them in the freezer, to be ready to serve after lunch.
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