Tuna Supper Casserole

Tuna Supper Casserole

1 (10 oz.) package frozen spinach
1 can tuna, drained
1 small can sliced mushrooms
2 tablespoons lemon juice
3 tablespoons butter
1 tablespoon minced onion
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg, slightly beaten
Cook spinach according to directions on package. Drain well.
Drain mushrooms, saving liquid. Add lemon juice and water to mushroom juice to make 1 cup liquid. In a
saucepan, melt 2 tablespoons butter, and blend in onion, flour, salt, pepper, and mushroom liquid. Cook,
stirring, until smooth and thick. Beat sauce into egg, then add mushrooms. Arrange spinach in a
casserole dish, then top with tuna. Pour sauce on top. Dot with 1 tablespoon butter and bake at 350
degrees for 30 minutes.

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Posted in: Tuna

PINEAPPLE UPSIDE−DOWN CAKE

PINEAPPLE UPSIDE−DOWN CAKE

1 (14 oz.) can unsweetened crushed
pineapple in juice, undrained
1/4 C. pecan pieces (optional)
2 T. lemon juice
1 3/4 tsp. Equal Measure or 6 pkg. sweetener
or 1/4 C. Spoonful
1 tsp. cornstarch
4 T. margarine (at room temperature)
3 1/2 tsp. Equal Measure or 12 pkg.
sweetener or 1/2 C. Spoonful
1 egg
1 C. cake flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground ginger
1/3 C. buttermilk
Drain pineapple, reserving 1/4 cup juice.
Mix pineapple, pecans,1 tablespoon Equal and cornstarch in bottom of 8−inch
square or 9−inch round cake pan; spread mixture evenly in pan.
Beat margarine and Equal in medium bowl until fluffy; beat in egg.
Combine flour, baking powder, baking soda and spices in small bowl. Add to
margarine mixture alternately with buttermilk,1/4 cup reserved pineapple juice
and remaining 1 tablespoon Equal, beginning and ending with dry ingredients.
Spread batter over pineapple mixture in cake pan. Bake in preheated 350ºF oven
until browned and wooden pick inserted in center comes out clean, about
25 minutes. Invert cake immediately onto serving plate. Serve warm or at room
temperature. Yields 8 servings.
NOTE: If desired, maraschino cherry halves may be placed in bottom of cake
pan with pineapple mixture.
Nutritional information per serving: cals:156, prot:3 g, carbos:22 g, fat:7 g,
choles:27 mg, sod:257 mg

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Posted in: Cookies

Vegetable RollsBaked Crab Spring Rolls

Vegetable RollsBaked Crab Spring Rolls

1 Tbs vegetable oil or olive oil
1/2 red bell pepper, chopped fine
2 celery stalks from the heart, chopped fine
6 water chestnuts, chopped fine
1/2 small onion, chopped fine
1/4 cup fresh bean sprouts, chopped
2 cans lump crab meat - (6 oz ea), drained, flaked
2 Tbs dark soy, such as Tamari
1/2 tsp dried thyme leaves
4 sheets frozen phyllo dough - (13" by 17"), defrosted
3 Tbs melted butter

Preheat oven to 400 degrees.
Add oil to a preheated skillet over medium to medium-high heat. Saute pepper, celery, water
chestnuts, onion 2 to 3 minutes. Veggies should still have a little crunch. Transfer to a bowl. Add
bean spouts, crab, soy and thyme. Combine well with a spoon.
Paint half of a sheet of phyllo dough with melted butter and fold sheet in half. Pile a few spoonfuls
of filling 2 inches from the bottom of sheet and leaving 2 inches at either side of sheet. Fold
bottom flap up and side edges in, then roll up and over until you reach the top of the sheet. Your
crab pastry will look like a spring roll. Touch the edges and sides of your roll with melted butter
and place roll seam-side down on a pastry sheet.

Bake rolls 15 minutes or until lightly golden all over in the center of the oven.
Preparation time: 10 minutes
Cooking time: 20 minutes
Ready in: 30 minutes

Nutrition Facts

Nutrition (per serving): 304.7 calories; 41% calories from fat; 14.2g total fat; 83.0mg cholesterol;
867.0mg sodium; 538.2mg potassium; 27.3g carbohydrates; 4.1g fiber; 4.8g sugar; 17.8g protein.

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Posted in: crab,Vegetables

Shrimp Toast

Shrimp Toast

12 fresh uncooked large shrimp
1 egg
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
Pinch pepper
3 slices sandwich bread
1 hard−cooked egg yolk
1 slice cooked ham (about 1 ounce)
1 green onion
2 cups vegetable oil
1. Remove shells from shrimp, leaving tails intact. Remove back veins
from shrimp. Cut down back of shrimp with sharp knife. Gently press
shrimp with fingers to flatten.
2. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended.
Add shrimp to egg mixture and toss until shrimp are completely coated.
3. Remove crusts from bread. Cut each slice into quarter. Place one
shrimp, cut side down, on each bread piece. Gently press shrimp to
adhere to bread. Brush or rub small amount of egg mixture over each
shrimp.
4. Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion.
Place one piece each of egg yolk and ham and a scant 1/4 teaspoon
chopped onion on each shrimp.
5. Heat oil in wok over medium−high heat until it reaches 375F.
Fry 3 or 4 shrimp−bread pieces at a time in the hot oil until golden,
1 to 2 minutes on each side. Drain on absorbent paper.

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Posted in: chinese,Shrimp