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Fabulous Tuna-Noodle Casserole
- 1/4 cup butter or margarine
- 1 small red or green bell pepper (chopped)
- 1 small onion (chopped)
- 1 cup sliced fresh mushrooms
- 1/4 cup all-purpose flour
- 2 1/2 cups milk
- 2 cups shredded Cheddar cheese ((8 ounces))
- 2 cans solid white tuna in spring water ((9-ounce) drained and flaked)
- 1 package egg noodles ((12-ounce) cooked)
- 2 tsp dried parsley flakes
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup fine (dry breadcrumbs)
- 2 Tbs butter or margarine (melted)
- Melt 1/4 cup butter in a large skillet over medium heat; add bell pepper, onion, and mushrooms, and saute 5 minutes or until tender.
- Whisk together flour and milk until smooth; stir into vegetable mixture, and cook, stirring constantly, 5 minutes or until thickened. Remove from heat; add cheese, stirring until melted.
- Stir in tuna and next 4 ingredients; spoon into a lightly greased 13- x 9-inch baking dish.
- Bake, covered, at 350° for 25 minutes. Stir together breadcrumbs and 2 tablespoons melted butter; sprinkle over casserole, and bake 5 more minutes.
Field Salad with Warm Soy Dressing
- 2 bags gourmet salad greens (about 16 cups, (5-ounce))
- 1 cup red bell pepper strips
- 1 cup diagonally sliced snow peas
- 1/3 cup diagonally sliced green onions
- 2 Tbs pine nuts (toasted)
- 1/4 cup low-sodium soy sauce
- 3 Tbs apple juice
- 2 Tbs rice vinegar
- 1 Tbs mirin (sweet rice wine)
- 1 Tbs dark sesame oil
- 1 tsp minced peeled fresh ginger
- 1 garlic clove (minced)
- Combine first 5 ingredients in a large bowl. Combine soy sauce and remaining ingredients in a microwave-safe bowl. Microwave at HIGH 90 seconds, and stir well. Pour dressing over salad, tossing gently to coat.
Good Old Fashioned Pancakes
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons butter — melted
- In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Gorgonzola-Stuffed Pork Chops with Pears
- 4 boneless pork chops — (about 6 oz. each)
- 2 ounces gorgonzola dolce cheese — cut into 4 chunks
- 1/3 cup chopped toasted hazelnuts
- 1 tablespoon extra-virgin olive oil
- 2 pears — (about 8 oz. each cored and cut into wedges)
- 6 sprigs fresh thyme — (6 to 8)
- Preheat oven to 375°. Cut a horizontal pocket into the side of each pork chop.
- Press cheese chunks into hazelnuts to coat, reserving nuts that don’t stick. Push 1 cheese chunk into each pork chop pocket.
- Heat oil in a 12-in. cast-iron or other ovenproof frying pan over high heat. Sear chops until browned, 2 minutes per side. Add pears and thyme to pan.
- Bake until pork is firm but still slightly pink in the center, about 8 minutes. Sprinkle with reserved nuts.
- Note: Nutritional analysis is per serving.
